If you’re like me and love this dessert, you’ll probably like to try it with other fruits to take advantage of their season. Blueberry clafoutis, or flognarde as it should be called, is a very simple dessert to make, popular with everyone, and can be prepared in less than 10 minutes.
When I’m short of ideas or looking for a quick and easy dessert, I often turn to a clafoutis or a fruit crumble. In fact, I’ve already shared three clafoutis recipes on the blog, including the creamy cherry clafoutis.
This blueberry flognarde can be enjoyed all year round, using frozen blueberries.
Table of Contents
Clafoutis or Flognarde?
Clafoutis, originally from the Limousin region, is a dessert traditionally made with unpitted cherries cooked in a sweet pancake batter. When other fruits, such as blueberries, are used, the correct name for the dessert is “flognarde”. Blueberry flognarde is a speciality of Corrèze, a region renowned for its blueberry production.
However, the term “clafoutis” is commonly used, even for variants containing other fruits. The popularity of cherry clafoutis led to the use of the term to designate any similar preparation, whether containing cherries or other fruits.
What you’ll like about the recipe :
Easy to prepare: This dessert takes less than 10 minutes to prepare, just like a pancake batter. Flognarde is very easy to make, making it an accessible dessert even for those who have never baked before. It’s an ideal clafoutis when you’re short of ideas or looking for a quick dessert.
Creamy texture: The clafoutis is melt-in-the-mouth, light and creamy.
Intense blueberry flavor: This dessert features blueberries, allowing you to savor their irresistible taste to the full.
Versatility: It can be prepared with a variety of fruits depending on the season.
Preparation steps:
NB: Ingredients are detailed in the complete recipe card. at the end of the article, which you can print out. Below are the instructions, which you can also view in images.
1. Preheat oven to 180°C (350°F).
2. Butter and flour the tin and remove any excess. I sprinkled it with brown sugar, but I prefer flour as the base holds together better.
3. Sift the flour into a bowl, then add the salt, sugar and vanilla (or vanilla extract). Mix with a whisk, then add the eggs in the center.
4. Mix well until smooth, like a pancake batter. You can use a blender or a plunger.
5. Add the milk and cream a little at a time, stirring constantly to dilute the paste.
If you still have small lumps, strain the paste.
6. Pour the batter into the mould, then add the blueberries. You can start by placing the blueberries in the mould, then pouring the liquid batter over them.
7. Bake for around 55 minutes, or until the clafoutis is golden and set in the center. A knife blade inserted in the center should come out clean. Adjust the cooking time to suit your oven.
Important: Check cooking time after 45 min. You can open the oven without worry.
8. The clafoutis puffs up as it bakes, rather like a cheesecake, then falls back as it cools. It’s perfectly normal.
9. Remove from oven and allow to cool completely if you wish to unmold. It can be enjoyed warm or at room temperature for a more melt-in-your-mouth experience. Its texture remains perfect even after 2 days, although it firms up slightly in the fridge.
10. You can also serve it directly in the dish and dust it with powdered sugar if desired.
Other quick fruit recipes
Cherry pie
Easy Blueberry Clafoutis Recipe
INGREDIENTS
- For a 20 or 22 cm (8 or 9 inch) baking dish
- 500 g (17.6 oz) fresh or frozen blueberries
- 130 g (4.6 oz) sugar, or more to taste
- 4 eggs
- 100 g (3.5 oz) all-purpose flour
- A pinch of salt
- 1 teaspoon vanilla extract or 1 packet of vanilla sugar
- 200 ml (6.8 fl oz) whole milk
- 200 ml (6.8 fl oz) heavy cream (you can use milk instead)
PREPARATION
- Preheat oven to 180°C (350°F).
- Butter and flour the tin and remove any excess. I sprinkled it with brown sugar, but I prefer flour as the base holds together better.
- Sift the flour into a bowl, then add the salt, sugar and vanilla (or vanilla extract). Mix with a whisk, then add the eggs in the center.
- Mix well until smooth, like a crepe batter. You can use a blender or an immersion blender.
- Add the milk and cream a little at a time, stirring constantly to dilute the paste.
- If you still have small lumps, strain the paste.
- Pour the batter into the mould, then add the blueberries. You can start by placing the blueberries in the mould, then pouring the liquid batter over them.
- Bake for around 55 minutes, or until the clafoutis is golden and set in the center. A knife blade inserted in the center should come out clean. Adjust the cooking time to suit your oven.
- Important: Check cooking time after 45 min. You can open the oven without worry.
- The clafoutis puffs up as it bakes, rather like a cheesecake, then falls back as it cools. It's perfectly normal.
- Remove from oven and allow to cool completely if you wish to unmold. It can be enjoyed warm or at room temperature for a more melt-in-your-mouth experience.
- Its texture remains perfect even after 2 days, although it firms up slightly in the fridge.
- You can also serve it directly in the dish and dust it with powdered sugar if desired.
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