Blueberry-Ginger Clafoutis is a delightful, rustic dessert that’s both light and bursting with flavor. Imagine a soft, custardy base gently hugging juicy blueberries with a hint of warm ginger that gives each bite a subtle, zesty kick. The texture is somewhere between a flan and a pancake, making it wonderfully comforting and satisfying without being too heavy.
I love making this clafoutis when blueberries are in season because their natural sweetness shines through so beautifully. The ginger adds just the right touch of spice to keep things interesting, and I often find myself sneaking tastes straight from the pan while it cools. It’s a simple recipe that feels special, probably because it’s so easy to whip up but always impresses everyone at the table.
One of my favorite ways to serve this is slightly warm with a dollop of whipped cream or a little scoop of vanilla ice cream. It’s perfect for cozy afternoons or casual dinners, and I’ve noticed it’s a real crowd-pleaser—people often ask for seconds! This Blueberry-Ginger Clafoutis is a lovely way to bring a little extra sunshine to any day, no matter the season.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries work best for a burst of juicy sweetness. If fresh aren’t available, frozen blueberries can be used—just thaw and drain them well to avoid extra moisture in the clafoutis.
Fresh Ginger: I love fresh ginger here for its bright, zesty flavor. If you don’t have fresh, ground ginger is a fine substitute. Start with less—about 1 teaspoon—and adjust to taste because it’s more concentrated.
Milk or Cream: Whole milk keeps the clafoutis light, while heavy cream makes it richer. Use almond or oat milk for a dairy-free version, but expect a slightly different texture.
Flour: All-purpose flour is the classic choice. For gluten-free baking, try a gluten-free flour blend that measures cup-for-cup in place of regular flour.
Butter: Butter gives a subtle richness and helps with browning. If you want, use a neutral oil like grapeseed or melted coconut oil for a dairy-free option.
How Do You Get the Perfect Custard Texture in Clafoutis?
The secret to a tender, custardy clafoutis is balancing the wet and dry ingredients and gentle baking. Here’s how:
- Whisk the eggs and sugar until light; this adds air and helps the custard set just right.
- Add the flour slowly to avoid lumps and keep the batter smooth.
- Pour the batter over fruit gently so berries don’t break apart too much, keeping the texture clean.
- Bake at a moderate 350°F (175°C). Baking too hot can make the clafoutis puff up too fast and crack.
- Don’t worry if it deflates slightly after baking; that’s normal and part of the charm!
Let it cool a bit before serving so the custard firms up while still being soft and creamy. A light dusting of powdered sugar makes it look as good as it tastes!
Equipment You’ll Need
- 9-inch round baking dish – perfect size for even cooking and easy serving.
- Mixing bowls – for whisking eggs and mixing batter smoothly.
- Whisk – helps blend eggs, sugar, and flour without lumps.
- Grater or microplane – to finely grate fresh ginger for bright flavor.
- Measuring cups and spoons – for precise ingredient amounts.
- Rubber spatula – to scrape down the bowl and pour batter cleanly.
Flavor Variations & Add-Ins
- Swap blueberries for cherries or raspberries for a new fruity twist that pairs well with clafoutis.
- Add a teaspoon of cinnamon or cardamom to the batter to warm up the spice notes.
- Stir in a splash of orange zest or a tablespoon of Grand Marnier to brighten the flavor.
- Mix in sliced almonds or chopped pistachios on top before baking for added crunch and texture.
Blueberry-Ginger Clafoutis
Ingredients You’ll Need:
- 1 ½ cups fresh blueberries
- 1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger)
- 3 large eggs
- 1 cup whole milk or heavy cream
- ⅓ cup granulated sugar, plus extra for sprinkling
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted plus extra for greasing the dish
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and then around 40-45 minutes to bake. Allow a few minutes for cooling before serving, so the clafoutis can set nicely. All together, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish generously with butter to keep the clafoutis from sticking.
2. Prepare the Blueberries:
In a bowl, gently mix the blueberries with half a tablespoon of granulated sugar and the grated fresh ginger. Spread this mixture evenly across the bottom of your prepared baking dish.
3. Make the Batter:
In a mixing bowl, whisk together the eggs, remaining sugar, and vanilla extract until slightly fluffy and well combined. Slowly whisk in the flour and salt, making sure there are no lumps. Then, gradually add the milk (or cream) and melted butter, whisking until the batter is smooth.
4. Combine and Bake:
Pour the batter gently over the blueberries in the baking dish—the berries may float a bit, which is normal. Place the dish in the oven and bake for 40-45 minutes, or until the clafoutis is puffed up, golden on top, and a toothpick inserted near the center comes out clean.
5. Cool and Serve:
Remove from the oven and let the clafoutis cool slightly; it will deflate a bit as it cools, which is perfectly fine. Before serving, dust the top lightly with powdered sugar. Serve warm or at room temperature. For a special treat, add a dollop of whipped cream or a scoop of vanilla ice cream.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain frozen blueberries well before using to prevent excess moisture that can make the clafoutis soggy.
How Do I Store Leftovers?
Cover any leftovers tightly and refrigerate for up to 2 days. Reheat gently in the oven or microwave before serving.
Can I Make This Gluten-Free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different but still delicious.
Is It Okay If My Clafoutis Deflates After Baking?
Yes, that’s completely normal! It will puff up during baking and settle as it cools, giving it that lovely custardy texture.
