Blueberry Clafoutis

Sophie Grigson proves that blueberries and batter go together like peaches and cream in this glorious variation on a classic French dessert
By Sophie Grigson
Blueberry Clafoutis
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 500 g blueberries or cherries
  • 60 g plain flour
  • pinch of salt
  • 85 g caster sugar
  • 4 eggs, beaten
  • 1 pint full-fat milk
  • 3 tbsp kirsch
  • 30 g blanched flaked almonds
  • icing sugar


1. Set the oven to 190C/gas 5. Butter a shallow ovenproof dish and scatter the blueberries over the bottom.

2. Make the batter. Sieve the flour and salt into a bowl in to a bowl and stir in the caster sugar. Make a well in the centre of the flour and pour in the eggs, mixing well. Add the milk, a little at a time, until you have a smooth batter. Pour this over the blueberries.

3. Pour 3 tablespoons of kirsch over the top of the batter (or brandy if you do not have kirsch) and sprinkle the flaked almonds over the top. Bake for 40-45 minutes, until the Clafoutis has puffed up and is golden brown.

4. Dust with icing sugar and serve immediately.

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