Easy Blackberry Clafoutis

Blackberry Clafoutis is a classic French dessert that brings together creamy custard and juicy blackberries in an effortless, elegant way. With a naturally golden crust and soft, silky center, it’s a perfect dish for any time of day whether you serve it warm out of the oven or chilled with a dusting of powdered sugar. This recipe emphasizes ripe seasonal blackberries baked into a simple batter made from pantry staples, making it both approachable and impressive.

Ingredients

• Fresh Blackberries: these bring a burst of tart juiciness and are the star of the dish so pick plump, ripe berries for best flavor.
• Whole Milk: contributes creamy richness and smooth texture to the custard.
• Heavy Cream: adds indulgent silkiness and depth to keep the clafoutis luscious.
• Eggs: provide essential structure helping the custard set with a gentle jiggle.
• Granulated Sugar: balances the tartness with just the right sweetness.
• All-Purpose Flour: thickens the batter slightly providing the soft souffle-like rise.
• Vanilla Extract: enhances the flavor with warm and aromatic notes.
• Salt: just a small pinch to balance sweetness and elevate the other flavors.
• Powdered Sugar: for dusting is optional but gives that charming final touch.

Step-by-Step Instructions

Prep the Baking Dish:

Generously grease a cast iron skillet or any oven-safe baking dish with butter to prevent sticking and help create a beautifully crisp edge. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius to ensure even baking.

Blend the Batter:

In a blender, add eggs milk heavy cream flour sugar vanilla and salt. Blend everything until the batter is completely smooth without lumps. If using a whisk instead, mix thoroughly for a silky consistency.

Add Blackberries:

Pour your smooth batter into the prepared dish then evenly scatter the fresh blackberries on top. The berries will gently sink during baking creating a lovely distribution.

Bake to Perfection:

Place the dish in the oven and bake for 35 to 40 minutes until puffed golden around the edges and just set in the center. The clafoutis should have a slight jiggle but no wet batter remains.

Cool and Serve:

Let the dish cool for about 10 to 15 minutes before dusting with powdered sugar. Serve warm for a comforting treat or chill it for a refreshing contrast.

Bookmark

My favorite ingredient has to be the blackberries because they provide that beautiful burst of flavor just when you bite in. A special family memory is enjoying this dessert on a summer afternoon by the garden where the berries were just picked minutes before baking. The simplicity and freshness make this dish feel like a little celebration of the season.

Storage Tips

Store leftover clafoutis covered in the refrigerator for up to three days. To reheat warm single servings gently in the microwave or enjoy cold for a pudding-like consistency. If freezing, wrap tightly in plastic wrap and then foil to prevent freezer burn.

Ingredient Substitutions

You can swap blackberries for cherries raspberries or stone fruits like apricots depending on what is in season. Almond milk works as a lighter dairy alternative but expect a less rich custard. Use a ceramic or glass baking dish if you don’t have a cast iron skillet to still achieve even baking.

Serving Suggestions

This dessert pairs beautifully with a dollop of whipped cream a drizzle of maple syrup or a sprinkle of toasted almonds for texture. It also works well alongside coffee or tea for brunch or as a light end to dinner.

Cultural Context

Clafoutis comes from the Limousin region of France traditionally made with cherries. This rustic dessert highlights fresh fruit baked into a simple flan-like batter creating a homestyle yet refined treat that celebrates seasonal produce without fuss.

Pro Tips

Toast the flour lightly in a pan before adding it to the batter to add a subtle nutty depth. Don’t skip greasing the baking dish generously to get those crisp golden edges everyone loves. The clafoutis is done when the edges are set but the center still jiggles gently like a custard not fully firm.

Common Recipe Questions

→ Can I use frozen blackberries?

Yes, but be sure to thaw and drain them well to prevent excess moisture which can affect the custard’s texture.

→ Should the clafoutis be jiggly when done?

Yes, the center should gently jiggle similar to a flan or custard, indicating it is perfectly set but still tender.

→ Can this dish be prepared ahead of time?

Absolutely. Bake and cool it, then refrigerate for up to 24 hours. It can be enjoyed cold or warmed gently before serving.

→ Is it possible to substitute dairy milk?

You can use almond milk, but expect a lighter texture and less richness. Unsweetened varieties work best for balance.

→ What if I don’t own a cast iron skillet?

Any oven-safe dish, such as ceramic or glass, will work nicely, ensuring even baking and a golden crust.

→ How should I serve blackberry clafoutis?

Serve slightly warm or chilled, optionally dusted with powdered sugar or accompanied by whipped cream or maple syrup for added richness.