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Blueberry clafoutis recipe

Blueberry clafoutis in baking dish with serving spoon.


  • Butter for pan
  • 1¼ cups milk
  • ⅔ cup sugar, divided
  • 3 eggs, or use flax eggs* to make it vegan
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup flour
  • 2 generous cups frozen blueberries, thawed and well drained
  • Icing sugar mixture in a shaker


  1. Heat oven to 180°C.
  2. Lightly butter a medium-size flameproof baking dish at least 4 cm deep.
  3. Place the milk, ⅓ cup sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
  4. Pour a 1cm layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
  5. Spread berries over the batter and sprinkle on the remaining ⅓ cup sugar.
  6. Pour on the rest of the batter and smooth with the back of a spoon.
  7. Place in the centre of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its centre comes out clean.
  8. Sprinkle with icing sugar mixture just before serving. (Clafoutis need not be served hot but should still be warm. It will sink slightly as it cools.)

* To make a flax egg, mix 1 tablespoon of flaxseed (ground linseed) with 2½ tablespoons of water and let sit for 5 minutes to thicken.

Photo: BBA Photography