Last updated on August 12th, 2020
Bonjour! There’s nothing I don’t love about Julia Child’s “Clafouti aux Myrtilles” (a/k/a blueberry clafouti). It’s barely sweet. It’s blessed with unadulterated blueberry flavor. And it’s really, really, easy to make!
Here’s the step-by-step recipe, as interpreted by yours truly:
Grab a flame-proof baking dish, and grease it with butter. I like to use my 6-cup gratin dish for this recipe, but I suspect a well-seasoned 12-inch-diameter cast-iron skillet will work as well.
Next, with a song in your heart, tip some milk (full fat for me) into the jar of an electric blender.
Then, to keep the milk company, add each of the following:
Granulated sugar…
3 large eggs from happy hens…
A big splash of vanilla extract…
A pinch of salt…
And some all-purpose flour.
Then put the lid on the blender, and let ‘er rip!
Pour a 1/4-inch layer of batter into the baking dish…
And set the dish over moderate heat for a minute or two, so that a film of batter sets up in the bottom of the dish.
Off heat, scatter the batter with fresh (not frozen) blueberries.
Then sprinkle the blueberries with a little sugar…
And top ’em off with the remaining batter.
Pop this goodness into the oven…
And bake it off until the batter puffs and browns — 50 minutes to 1 hour. As you can see, my clafouti practically puffed itself right out of the pan. And that’s A-OK. Let the dessert cool on a wire rack for 15 to 30 minutes. The batter will deflate, just a little, as it cools.
Just before serving, give the clafouti a dusting of confectioners’ sugar.
In the first volume of Mastering the Art of French Cooking, Mrs. Child states that clafouti is meant to be served warm if not hot. Frankly, I love the dessert no matter its temperature — hot, warm, or cold from the fridge!
Think you’ll give this French peasant dessert a try? You can let me know by leaving a comment. Meantime, here’s the printable:
This is my barely-altered version of Julia Child's classic "Clafouti aux Myrtilles." Nothing could be easier to make. Just be sure to use fresh, in-season blueberries!
Ingredients
- 1 tablespoon butter, for greasing the baking dish
- 1 1/4 cups milk
- 2/3 cup granulated sugar, divided
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- 1 cup flour
- 3 cups fresh (not frozen) blueberries
- Confectioners' sugar, for dusting
Instructions
- Center the oven rack; preheat the oven to 350°F. Grease a flame proof baking dish (i.e., a 6-cup gratin dish or well-seasoned 12-inch-diameter cast-iron skillet) with the butter. In the jar of an electric blender, add the milk, 1/3 cup of the sugar, and the eggs, vanilla, salt, and flour. Blend at high speed until slightly frothy -- about 20 seconds.
- Pour a 1/4-inch layer of the batter into the prepared baking dish. Then set the dish over a moderate flame for a minute or two, or until the batter sets up in the bottom of the dish. Off heat, scatter the blueberries evenly over the hot batter, and top them with the remaining sugar. Pour the remaining batter evenly over the berries.
- Bake in the preheated oven until the batter puffs and browns -- 50 minutes to 1 hour. Cool on a wire rack until warm (or even cold). Dust the top with confectioners' sugar just before serving.
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Debbie says
Yes, I will be giving this a try, although it’s winter here in Australia I live in a banana and blueberry growing area so there are always blueberries around. I’ve only made Cherry clafoutis before, which is also delicious.
Careen says
Another recipe that looks like heaven!
Anna says
Kevin, my husband and I thank you. I made my first ever clafouti last night with fresh local blueberries. We ate some and went back for more.
Where has clafouti been my whole life?
Anna
Beverly, zone 6, eastern PA says
We bought an XL container of blueberries at the grocery store. The next day we were given 4 pounds of fresh picked blueberries. Then we saw this post !!!
My husband made your Clafouti all by himself. I was outside hurling compost around, trying to aerate the pile. I did not interfere at all in the kitchen. When I came inside, I saw a glorious finished product. We stuffed our faces immediately. Very attractive and delicious. Put a dent in the blueberry supply, too. A winner.
Marilyn says
I made this with fresh strawberries (because that’s what I had) and it’s delicious! I may have “set” the bottom crust a bit too long — it’s a little chewy — but the rest of it is great. Would be wonderful with ice cream….unfortunately I didn’t have any, so we ate it just as it was, with the powdered sugar on top. A wonderful summer dessert….or for breakfast….or late night snacking….or anytime!
Deborah Goodman says
Sounds tasty and the farmer’s market has blueberries right now!
Rich says
I will definitely try this. Blueberries are very inexpensive this week.
Is there a gluten free recipe of this?i would love to share with a friend who who is celiac.
Sandy Abalos says
I bought 3 pints of fresh blueberries for $5 & was planning to make jam. I believe I will try my hand at clafoutis now!
Karen at Country Gardens says
Kevin, currently picking my blueberries (38 bushes worth) looking forward to trying Julia’s dish.
Speaking of Julia Child, friend’s of mine who just bought a house behind me is where Julia and James Beard would come on weekends and create new ideas for some great food. The property, 35 acres, has a stone home circa 1850 ish, beautiful pond, barn and several out buildings with a great front porch overlooking the pond. I can only imagine the get together’s they had while tasting delicious food.
Hope all goes well with the surgery!
vgrb says
This looks delicious and looks fun and easy to make. I have a blue dish just like yours and probably would not have thought of using it but now I will. Blue for blueberries….!
Thank you, Kevin
Sheryl says
One of my friends grows his own blueberries, and he had a bumper crop this year. The guys in my office flipped over the Blueberry Tart (Pate Brisee Sucree)–which was, well, easy as pie to make–and they loved the Blueberry Bars–which were even easier than pie! I’m sure the Clafouti will be high on their list, too–and looks easiest of all! I’ll be looking for raspberry recipes in a couple months! Thanks, Kevin!
Xochi says
Wow, this looks delicious and easy enough for even me to make!
Laura Munoz says
As I sit here eating my plain oatmeal with a dollop of plain low fat yogurt, I am longing for that Blueberry Clafouti. Drool!!!! I really do NEED it. It’s calling my name. I’ve been so good with my eating habits, and I walk for an hour every day. Re cataracts – I’ve never had cataract surgery, but I had a hip replacement six months ago. When you need a hip replacement (God forbid) just email me, and I’ll give you the full scoop.
John says
This recipe reminds me of a dutch pannekuchen, which I usually make with apples and cinnamon. And yes, it works really well in a cast iron skillet. Blueberry ANYTHING sounds great to me!
Ralica says
I would love to try this blueberry dessert. Bummer that we just picked our last blueberries for the year. Have lots of frozen but no fresh any longer. It’s going to hurt to have to purchase the berries, especially since the flavor is never a good as our home grown.
Joni D. says
This is going to be perfect for my coffee in 2 weeks! Thanks!
Sarah P. says
Why not breakfast?
Nancy W says
Well, yes! I made this very recipe, but with plums, for many years. Also quite good.
Anne in Vermont, zone 4/5 says
Hi Kevin,
Thanks for the reminder. We are currently eating our amazing blueberry crop in salads, breakfast yogurt. It has rained a lot this spring and summer in Vermont and that is what the berries like. Given my grain-free, sugar-free existence I might try this with the substitute flour I use, and skip the sugar. If I use only the fattest berries I don’t think we will need the sugar at all. Yes, it adds a lot, but if I remember, I will let you know what it is like without it.
Haven’t read yet about your surgery, but I hope all will be well. Only one eye at a time!
Best wishes,
Anne
Jacob M Edingfield says
Kevin, what a treat this is going to be, once it is made. Like you’ve said, it’s simple and easy to make. Thank you again for the wonderful inspiration you bring every week.
HUGS,
Jacob
PS: Thoughts are with you on August 1st for your surgery.
Judy Hines says
Ed used to call me Magoo before I had my cataract surgery because first thing in the morning he had to locate my eye glasses! The procedure is a breeze and is life changing.
Lois Herric says
Thanks for all your inspiration -gardening and cooking! I’m going to make this recipe with our raspberries for our ‘cards night’ this week. Maybe use blueberries with the raspberries? Do you think that would work?
I’m sure your cataract surgery will make you very happy, I had this done three years ago and was amazed I could see the actual blades of grass as we drove home when the eye patch was removed. My eye sight is better than it was with glasses. So I won’t say good luck — I’ll say ENJOY!
Anne Schmidt says
My family has a Dessert Night once a month, and this will be my treat when/if I’m the lucky one to have her name pulled at tonight’s event. This looks so delicious, easily prepped and healthy (compared to some other desserts I’ve made for the fam)!
Beverly, zone 6, eastern PA says
Post Script to comment #4.
Sorry to report that my husband’s choice of the Pfaltzgraff pie plate resulted in a sizable crack; we think the stovetop step was the reason. He failed to realize the pie plate was not a “flame proof” baking dish. (That’s what I get for not micro-
managing.)
Maybe this will save someone else from choosing the wrong vessel.
Carole says
And here our blueberry season has passed and my all are frozen. I may cheat and try some thawed.
Gale Dickert says
Recipe sounds and looks delicious!! And, I just bought fresh blueberries!
You’ll be love how clear and colorful the world appears after your operation –which is easy and painless!
I asked my doctor to make one lens for close up, the other for distance, the way our eyes see naturally– and now, I don’t need readers and my vision is 20/20. He even “fixed” my astigmatism. My eye surgeon gives every patient a peace lily –a nice gesture. For gardeners like us, good eyesight is a real blessing!
Myrtle Neel says
Hi Kevin,
I love your weekly chats, seeing your garden and the great recipes, thank you for all that.
I just wanted to wish you well with the cataract surgery. You will probably notice amazing changes as soon as it is done.
I was only in my mid 50’s – a few years ago, when I had to have both done. I had a beautiful wallpaper in my bathroom of wild strawberries; the paper was fairly bright, pinks, reds and greens. Over the years and the growth of the cataracts it faded, only because it progressed slowly I did not realize. I had to put drops in the eye at 6pm and midnight the day of the surgery. They told me not to really look at anything when I put the drops in at 6pm, just slap the patch back over the eye. However, by midnight I could peek. Well I did and I had to grab on to the washbasin. The wallpaper was so bright I thought I would faint. It was so exciting!
Good luck and I hope post surgery you see a ‘new world’. I had such fun.
Myrtle.
Rose says
Can’t put cast iron or glass on my glass-top electric stove. Do you think I could microwave the bottom crust or just skip that step?
Ann says
Clafouti was our dessert tonight. It was very simple, quick, and delicious. I liked that it wasn’t overly sweet, which means I’ll have for breakfast in the morning. TY for another great recipe.
Julie R says
This looks SO YUMMY and easy to make. I will be making this as soon as I can get some blueberries. Oh my, I need to get to the blueberries asap ! Just made a raspberry cheese cake for my daughter’s Birthday last week, and she had her friends come over and gobble it up. Now it will be time to try some blueberry yumminess (if that is a word) = ) Thanks for the easy to follow recipe, Kevin.
Kathy Keating says
I’d love to make this for a crowd using mini muffin tins .
Possible?
tx awfully . K
Marie says
A lovely sauce topping for Blueberry Clafouti – mix some sour cream or plain Greek yogurt with lemon curd…
Marie
Rachel says
Im so enjoying these. Your latest post came the morning I was to go to a picnic brunch out on my husband’s family farm. The blueberry clafouti inspired my own version…gluten free with nutmeg and almond milk. Yes, it worked beautifully! Next time I would set the timer for 45 minutes, as I used an iron pan; they cook quicker for me.
Many thanks for the timely dessert.
Ronnie says
Hi Kevin!
I just went blueberry picking….Will a Pyrex dish crack on the direct flame? I see a few people have had a problem with cracked dishes? I also have a cast iron pan, will this work?
Thanks,Ronnie ☺
Loretta says
I am heading out to purchase some blueberries right now! My mom is going to flip when I pull this out of the oven!
Gene says
Made this recipe yesterday with a mix of red raspberries and blueberries. It was outstanding, So simple and yet so decadent and elegant. Thanks
KRYSTYNA says
I USED CAST IRON PAN AND I THINK I COOK THE BATTER TO LONG IT CAME OUT SO TOUGH, AND IT WASN’T FLUFFY 🙁
Casey C says
Ok, it’s 6:30 AM on Sunday morning and I have a neighbor guest coming over for coffee @ 9 AM — nothing prepared. But here is your great recipe as a sign from the Universe. Going to the kitchen to wash the fresh blueberries I just happen to have in the fridge! You, Kevin, are a life-saver! Thanks —
Casey C says
Not finding the temperature to set the oven…
Kevin Lee Jacobs says
Hi Casey – Oven temp is in the printable: 350°F. Enjoy the clafouti!
Lynn says
I’ve made this a few times and it’s always delicious and so easy.
Christa Fraser says
Hi Kevin,
Could I use thawed wild blueberries? I love wild berries and have some in the freezer.
Thank you, and love your site!
Kevin Lee Jacobs says
Hi Christa – For the best clafouti, use fresh blueberries. I have lots of recipes for your wild frozen berries — click here to see them!
Doris says
Almost time to pick fresh blueberries out of my garden…And then I’m trying this recipe. You always find the best recipes, keep up the good work.
Geri says
I used a cast iron pan on a glass top stove and had to cook for several minutes to set it. In the oven I cooked for 55 minutes. It didn’t get puffy like yours and we found it to be “rubbery” (my husband’s term). We enjoyed the flavor and are wondering what we should do differently next time.
Pam Nugent says
I made this yesterday, but the consistency was tough, almost rubbery. Is it possible there is too much flour in it? I’ve made clafouti before as well as other recipes you have posted (all delicious), but I wondered whether the amount of flour is just too much. I looked up Julia’s recipe and she calls for 1/3 cup of flour, compared with your 1 1/4.
Pam Nugent says
I am having trouble making a comment. Your automated response ways I have posted my comment before, which I haven’t. Is it possible there is too much flour called for in this recipe? My attempt was tough. I note that Julia’s recipe calls only for 1/3 cup flour in contrast with your 1 1/4 cup.
Pam Nugent says
I am having trouble making a comment. Your automated response ways I have posted my comment before, which I haven’t.
Kevin Lee Jacobs says
Hi Pam – This recipe is from Mastering the Art of French Cooking (Vol. I). I checked the recipe again after reading your comment. Mrs. Child lists 1 cup of flour. Consequently I goofed and used 1 1/4 cups flour. Printable recipe has been corrected. (The “automated response” thing is driving me crazy. Sometimes this site acts up for no reason at all!)