Blackberry Clafoutis
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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! This Blackberry Clafoutis recipe is the perfect way to showcase those plum, juicy berries when they’re in season!
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. 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.
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!
Blackberry Clafoutis Recipe
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, vanilla ice cream, or our homemade Vanilla Sauce.
Enjoy!
For more delicious French goodies try my
- French Almond Plum Cake
- French Almond Cake with Lavender Lemon Glaze
- Cherry Clafoutis
- Nonnettes
- Canelé
- Pot de Crème
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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, vanilla ice cream, or our homemade vanilla sauce.
Notes
Nutrition
Originally published on The Daring Gourmet August 17, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Wonderful recipe. So easy, not too sweet. The only change I made, I used 1 cup of frozen tart cherries and 2 cups of frozen blackberries instead of a total of 3 cups of frozen blackberries. A very nice mix. I accidently ordered 25 lbs of frozen tart cherries instead of 5 lbs for smoothies ! I need to find recipes to use them. The combo worked great.
I used Chambord (raspberry liqueur) for the fruit liqueur, yummy.
My recipe needed the full 40 minutes for my oven.
Wonderful, I’m so glad you enjoyed it, Danielle, and I appreciate the feedback! Yes, I’ll bet that was quite the surprise when you ended up with an additional 20 pounds of cherries! :) I’ve had something similar happen to me. Fortunately they’ll keep for quite a while!
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!!
I’m so glad you enjoyed it, Elizabeth, thank you!
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.
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!
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.
I’m so happy you enjoyed it, Dale, thank you! :)
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.
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.
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.
I’m so glad you enjoyed it, Roger, thank you!
Should frozen blackberries be thawed and drained before using?
Hi Kathy, yes that would be best to prevent the batter from being too soggy.