This classic French dessert is not only incredibly delicious, it’s one of the easiest desserts to make. And that’s always a winning combination!
It’s blackberry season here in Washington State and as usual the harvest is abundant. The grow practically everywhere and on our property alone we have over an acre of them. (Be sure to check out our Homemade Blackberry Syrup and Blackberry Lemon Rosemary Spritzer!) Blackberries taste phenomenal in baked goods and it seemed only fitting to feature them in this classic French dessert. If you’ve had clafoutis before and like it, get ready to try this blackberry clafouti, it’s simply incredible!
Clafoutis dates back to at least the 19th century from the rural Limousin region of south-central France. It’s a beautifully hilly region with some of France’s most charming villages.
The Dordogne River
The town of Corrèze in the Limousin region of France.
Clafoutis is a simple dessert featuring fresh fruits and a flan-like batter.  Though traditionally made with black cherries, other fruits are commonly used as well, such as plums, pears and apples. Cranberries are also used and make a nice seasonal variation for the Christmas holidays.
Clafoutis is one of those recipes that lends itself beautifully to any number of flavor variations. Use this base batter recipe with any fruit of your choosing and add some complementary extracts, fruity liqueurs, and/or citrus zests.
Clafoutis is not only incredibly delicious, it’s also one of the easiest desserts to make. That’s always a winning combination!
And we’re confident you’re going to love this Blackberry Clafoutis as much as we do!
Let’s get started!
Place all ingredients except for the blackberries in a blender and blend until smooth.
Generously butter a 1 1/2 quart baking dish and lay the blackberries on the bottom. Pour the batter over the blackberries.
Preheat the oven to 375 degrees F. Bake the clafouti for 30-40 minutes or until it’s golden brown on top, set but slightly jiggly. The consistency of clafouti should neither be firm nor runny but somewhere in between.
Remove it from the oven and let it cool for 5-10 minutes before serving. Sprinkle with powdered sugar.
Don’t be alarmed if the clafouti begins to crack in places as it cools. That’s normal and is just the nature of clafoutis.
Serve while warm with whipped cream.
Enjoy!
For more delicious French goodies try our:
- French Almond Plum Cake
- French Almond Cake with Lavender Lemon Glaze
- Cherry Clafoutis
- French Nonnettes
Blackberry Clafoutis
Ingredients
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons melted butter
- 1 teaspoons quality pure vanilla extract
- 2 tablespoons fruit liqueur of choice (e.g., orange, raspberry, etc) (optional)
- 1/4 teaspoon salt
- 3 cups fresh or frozen blackberries
Instructions
- Preheat the oven to 375 degrees F. To make the batter place all ingredients except for the blackberries in a blender and blend until smooth.
- Generously butter a 1 1/2 quart baking dish and lay the blackberries on the bottom. Pour the batter over the blackberries.
- Bake the clafoutis for 30-40 minutes or until it's golden brown on top, set but slightly jiggly. The consistency of clafoutis should neither be firm nor runny but somewhere in between.
- Remove it from the oven and let it cool for 5-10 minutes before serving. Sprinkle with powdered sugar. Serve warm with whipped cream.
Notes
Nutrition
Elizabeth Shield says
I made this for Christmas morning brunch 2020. It was divine! Just follow the recipe as is. How much easier than putting everything but the blackberries in the blender? I sprinkled some freshly grated nutmeg on top & I would advise the full 40 minutes to fully cook. This recipe is a winner for sure!!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Elizabeth, thank you!
Lucille Yuen says
If you’d like to remove seeds from raspberries, you’ll lneed to place them in a sieve and using a wooden spoon mash the berries until the juice from the raspberries is extracted from the berries. You will likely have a pulp and while you can make something else with the pulp, like jam, you won’t have clafoutis, which is why you want to retain the wholeness of berries for clafoutis. Fortunately, you can pit cherries or buy them frozen. I made a mixed berry claffoutis that included blueberries, raspberries and cherries and it turned out nicely.
Sandra says
Blackberries have seeds. Doesn’t the crunch of their seeds ruin this dish? I have two blackberry bushes and they grow pretty large and they’re sweet but I hate the seeds!
Dale says
I just made my first clafoutis and it turned out wonderful! I saw this recipe here a couple weeks ago and saved it until I had time and opportunity and tonight was the night. I didn’t have a 1.5qt casserole so I did it in an 8×8 inch, 2-quart, Pyrex casserole. To account for the pan size, I made the recipe for 9 (1.5 times). Your recipe doesn’t adjust cooking time or pan size when it calculates. But, no worries it did come out great – but it took almost 90 minutes to cook at 375. It was well worth the wait, though. Thank you for posting it. We’ll be making this again (I’m ordering smaller casseroles and custard cups since it’s just the wife and me.
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Dale, thank you! :)
Megan says
Is this also good cold? I doubt that we can eat the whole thing in one meal, so it would be great if I could snack on it later.
Kimberly @ The Daring Gourmet says
Hi Megan, you can but it’s best a little warm. You can put it back in the oven or just reheat a little in the microwave.
Roger Longfellow says
I’ve made clafoutis many times, usually with cherries, and I tried this recipe last week because I had some frozen blackberries. Very, very good! I’m using the same recipe tomorrow with cherries. Very simple, yet somewhat elegant, weekday dessert.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Roger, thank you!
Kathy Nargis says
Should frozen blackberries be thawed and drained before using?
Kimberly @ The Daring Gourmet says
Hi Kathy, yes that would be best to prevent the batter from being too soggy.