An elegant Blueberry and Cherry Clafoutis greets the table with a satin custard and jewel-like fruit. This refined French-inspired tart balances tender, baked batter with bursts of bright blueberry and ripe cherry, finished with a whisper of lemon and vanilla. Serve as a light dessert or at brunch alongside savory bites such as Air-Fryer Mac and Cheese Balls for contrast in texture and flavor.
Why Make This Recipe
- Effortless Yet Elegant: simple batter, striking presentation.
- Minimal Ingredients: pantry staples elevated by fresh fruit.
- Impressive Flavor: creamy vanilla custard with bright, tart fruit pockets.
This clafoutis rises above ordinary versions through careful balance: a silky, crème-like interior and fruit that retains its shape and acidity. Toasted butter or a finish of lemon zest adds a subtle layer of sophistication without complicating the process.
Ingredients
Base
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 cup whole milk, room temperature (or 3/4 cup milk + 1/4 cup cream for extra silkiness)
- 1/2 cup all-purpose flour, sifted
- 1 tsp vanilla extract
- Pinch of fine sea salt
Fruit
- 1 cup fresh cherries, pitted (halved if large) — precision: pit carefully to avoid bruising
- 1 cup fresh blueberries — precision: dry gently to prevent waterlogging
Topping & Finish
- 2 tbsp unsalted butter, melted and cooled slightly (room temperature butter for pan)
- 1 tbsp lemon zest (microplane)
- Powdered sugar, for dusting (optional)
- Crème fraîche or mascarpone, to serve (optional)
Consider a small accompaniment such as Almond Cherry Cookies for a tea service; their crisp texture complements the clafoutis’ custard.
How to Make Blueberry and Cherry Clafoutis
- Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) shallow baking dish and dust lightly with flour; tap out excess. Tip: melted butter brushed into corners helps even browning.
- In a medium bowl, whisk eggs and sugar until pale and slightly thickened. Add vanilla and salt. Whisk in the milk (or milk + cream) until smooth. The batter should coat the back of a spoon—similar to heavy cream. Mini-tip: let the batter rest 10 minutes to hydrate the flour for a silkier texture.
- Whisk the sifted flour into the batter in two additions, ensuring no lumps remain. Strain if necessary for an ultra-smooth finish. Sensory cue: the batter will be glossy and pourable.
- Scatter the cherries and blueberries across the prepared dish in an even layer. Pour the batter over the fruit, letting it settle between pieces. Small bubbles may rise—this is normal. Professional note: warming cold fruit briefly (30–60 seconds) prevents a temperature shock that can impede even baking.
- Drizzle the melted butter over the top and sprinkle lemon zest. Bake for 35–40 minutes, or until the edges are puffed and golden and the center jiggles slightly but no longer looks wet. The surface should have a thin, golden skin. Mini-tip: rotate the dish halfway through to promote even color.
- Remove from the oven and let cool at least 15 minutes; the custard will set further as it rests. Dust with powdered sugar if desired and serve warm or at room temperature. Sensory cue: aroma of browned butter and lemon; texture—silky custard margin, tender fruit pockets.
How to Serve Blueberry and Cherry Clafoutis
Slice into wedges and present on warm plates. For a polished touch, add a quenelle of crème fraîche or mascarpone, a small sprig of mint, and a light dusting of powdered sugar. Serve individual clafoutis in ramekins for an intimate, restaurant-style presentation, or cut a rustic wedge from the family dish for sharing.
How to Store Blueberry and Cherry Clafoutis
Cover the clafoutis with plastic wrap or an airtight lid and refrigerate for up to 3 days. To preserve texture, cool completely before covering. Reheat slices in a 325°F (160°C) oven for 8–12 minutes until just warmed through—this restores the custard’s silk without rubbery overcooking. Freezing is possible for up to 1 month: wrap tightly in plastic and foil; thaw overnight in the refrigerator and reheat gently.
Tips to Make Blueberry and Cherry Clafoutis
- Use room-temperature eggs and milk for a smoother batter and even bake.
- Pit cherries carefully with a pitter or by halving to avoid breaking the fruit.
- Rest the batter 10 minutes to allow flour to hydrate; this yields a silkier custard.
- Avoid overbaking: a slight jiggle in the center indicates perfect doneness.
- For extra depth, brown the butter before adding it to the dish; it adds a nutty aroma.
Variation (if any)
- Almond & Brown Butter: replace 1/2 tsp vanilla with 1/2 tsp almond extract and use browned butter for the topping.
- Lemon-Cardamom: add 1/4 tsp ground cardamom to the batter for aromatic spice.
- Individual Ramekins: bake in 6 small ramekins for single servings; reduce bake time to 20–25 minutes.
- Fruit Swap: substitute blackberries or sliced nectarines for a seasonal twist.
FAQs
How ripe should the cherries and blueberries be?
Choose fruit that is ripe but firm. Overripe fruit can collapse and release too much juice, changing the batter’s texture.
Can I make the batter ahead of time?
Yes — you can prepare the batter and refrigerate up to 4 hours. Whisk briefly before pouring; allow the dish to sit at room temperature 15 minutes before baking.
Is there a gluten-free option?
Substitute a 1:1 gluten-free baking mix and sift it into the batter. Expect a slightly different crumb—monitor baking time closely.
Can I use frozen fruit?
You can, but do not thaw completely. Toss frozen berries lightly in flour to limit bleeding and increase bake time by a few minutes; expect more juice release.
Conclusion
Blueberry and Cherry Clafoutis offers an understated elegance: a velvety custard that cradles bright fruit, finished with a citrus lift. Its simplicity makes it suitable for weekday brunches and refined dinner finishes alike. If you enjoy exploring related fruit-forward tarts, consider the classic take on a similar theme in this Mixed Berry-Cherry Clafoutis. Share your variations and photos in the comments and across social channels—how would you make this dish your own?
Print
Blueberry and Cherry Clafoutis
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant French-inspired tart featuring a satin custard with blueberry and cherry, perfect for dessert or brunch.
Ingredients
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 cup whole milk, room temperature (or 3/4 cup milk + 1/4 cup cream for extra silkiness)
- 1/2 cup all-purpose flour, sifted
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 1 cup fresh cherries, pitted (halved if large)
- 1 cup fresh blueberries
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tbsp lemon zest
- Powdered sugar, for dusting (optional)
- Crème fraîche or mascarpone, to serve (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch baking dish and dust lightly with flour.
- In a medium bowl, whisk eggs and sugar until pale and slightly thickened. Add vanilla and salt, then whisk in the milk until smooth.
- Whisk the sifted flour into the batter in two additions, ensuring no lumps remain.
- Scatter the cherries and blueberries across the prepared dish and pour the batter over the fruit.
- Drizzle the melted butter over the top and sprinkle lemon zest. Bake for 35–40 minutes.
- Remove from the oven and let cool for at least 15 minutes. Dust with powdered sugar if desired and serve.
Notes
Serve with a quenelle of crème fraîche or mascarpone for a polished touch. Can be made ahead and refrigerated for up to 4 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg