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Berry clafoutis

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Berry clafoutis, berry desserts, berry recipes, blueberry recipes, blackberry recipes, raspberry recipes, summer desserts

The main reason I wanted to make this baked French dessert was that I liked how it sounded – clafoutis. Doesn’t it sound very French and sophisticated and refined? Plus, as you can judge from the name, the berry clafoutis is filled with berries (and I love sweets with berries), and it is different from your usual berry desserts because it has a flan-like texture. So I was excited to give it a try!

Berry clafoutis, berry desserts, berry recipes, blueberry recipes, blackberry recipes, raspberry recipes, summer desserts

Keep in mind that this dessert is not for everybody. Here is an example. My husband loved it because he loves everything “French” and he doesn’t like overly sweet desserts. My mother-in-law, who prefers more traditional desserts, was not very crazy about it. She thought it was too bland and asked for a scoop of a very sweet ice cream on top. So, judge for yourself and your audience. If you don’t like overly sweet desserts but love desserts with a lot of berries – go for it! This recipe has only 1/3 cup of flour, compared to 1 cup of half-and-half and 3 eggs, which results in a flan-like texture instead of a cake-like texture. As a result, these dessert bars are very light in terms of the density of the cake batter, which makes berries the star ingredient (as opposed to the cake batter). And that’s why I loved this recipe. If that’s what you’re looking for – you’ll love it too!

As I was photographing my berry clafoutis, I had a funny incident, when one of the slices fell off during the photo shoot, and, as a result, I got a funny “food action”:


Berry clafoutis, berry desserts, berry recipes, blueberry recipes, blackberry recipes, raspberry recipes, summer desserts

A couple of key things to consider when making berry clafoutis:

1) In step 3, make sure to use electric mixer to whisk together the eggs, half-and-half and vanilla extract really well until very smooth and well-combined. If this step is not done properly and you don’t whisk eggs enough your dessert might come out too egg-smelly.

2) This kind of dessert tends to stick to the pan. So, while I like to use butter to grease the pan and cut slices right out of the pan (without taking the cake out of the pan), you might want to use non-stick spray like Pam and give a good coat to your pan, just in case.

3) Do not over-cook. Bake exactly for 30 or 35 minutes (NOT LONGER) in a well pre-heated oven and don’t open the oven during baking to avoid losing heat. If you overcook this dessert, your eggs will overcook, and it will taste rubbery. After 30 or 35 minutes of baking, the clafoutis should look puffed up, golden around edges and set in the middle (when the top is no more liquid). It should be flan-like.

4) Serve it warm. It’s good at room temp and warm with a little cream or half-and-half poured over it.

Berry clafoutis, berry desserts, berry recipes, blueberry recipes, blackberry recipes, raspberry recipes, summer desserts

Berry clafoutis

Total time: 1 hour

Adapted from Le Creuset.


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup powdered sugar, plus more for dusting
  • pinch of salt
  • 3 large eggs
  • 1 cup half-and-half
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon butter (for greasing the baking pan)
  • 1 tablespoon granulated sugar (for dusting the baking pan)
  • 6 ounces blackberries
  • 6 ounces blueberries
  • Lemon zest of half a lemon (optional)

Use 9 inch square cake pan.

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1) Preheat the oven to 375 F.

2) In a medium bowl, combine together the flour, baking powder, salt and powdered sugar.

3) In a small bowl, using electric mixer, whisk together the eggs, half-and-half and vanilla extract until very smooth and well-combined. Make sure this step is done properly so that in the end your dessert does not come out smelling too much like eggs.

4) Combine dry ingredients from step 2 with wet ingredients from step 3, and stir, using electric mixer, until a smooth batter forms. The batter will be very liquid. At this point, you can mix in optional lemon zest into the batter.

5) Grease the bottom and sides of the cake pan with butter. Dust all surfaces of the pan with the granulated sugar and fill the pan with the mixed berries. This type of dessert has a tendency to stick, so instead of butter you might use non-stick spray instead.

6) Pour the batter over the berries. Bake 30 – 35 minutes or until puffed up, golden around edges and set in the middle (when the top is no more liquid), and it looks and feels flan-like. Do not open the oven until the end of the baking time, or the clafoutis may collapse. Berries will rise to the top towards the end of baking time. Do not overcook, or your dish will come out “rubbery”.

7) Turn out onto a serving plate, dust with powdered sugar and serve warm. It’s also good with a little cream, milk or half and half poured over it. This dessert is best consumed fresh, immediately after baking, or within 2 days.

Berry clafoutis

Grease pan with butter and then coat with granulated sugar. Alternatively, just use non-stick spray like Pam to ensure your dessert does not stick (it’s a very sticky dessert)

Berry clafoutis

Place berries on the bottom

Berry clafoutis

Pour the batter over the berries. It will be very liquid

Berry clafoutis

That’s how your dessert should look after baking for 30-40 minutes (golden around edges, set in the middle)

Berry clafoutis, berry desserts, berry recipes, blueberry recipes, blackberry recipes, raspberry recipes, summer desserts



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{ 64 comments… add one }
  • ahu March 31, 2013, 10:08 pm

    love the action shot! i like simple desserts like this that truly highlight the star ingredients.

  • Gomo March 31, 2013, 11:34 pm

    The colors are gorgeous in this dessert! I happen to have a whole carton of blueberries I want to use up. This sounds like the perfect recipe to get that accomplished. Thanks for sharing the recipe Julia!

  • Rosie @ Blueberry Kitchen April 1, 2013, 5:52 am

    Oh yum, your berry clafoutis looks and sound so delicious!

  • This clafouti looks divine…What a wonderful breakfast, Julia!!! Can I come over? 🙂

  • [email protected]'s Recipes April 1, 2013, 9:10 am

    Berry berry delicious! Stunning colour!

  • Judy @Savoring Today April 1, 2013, 9:49 am

    I’m a ‘less sweet’ kind of gal, so this sounds perfect for me. Wish I had some with my coffee right now — yummy plump berries. 🙂

  • Jill April 1, 2013, 2:19 pm

    I’ve made this many times. Sometimes I’m in the mood for it and sometimes it seems too eggy and rubbery. So thanks for the tips. Very helpful! I will def try your suggestions.

  • Jill April 1, 2013, 2:21 pm

    Great suggestions! Will def try as I’ve made this many times and sometimes it does come out rubbery and eggy. Love berry desserts too!

  • Suzanne Perazzini April 1, 2013, 9:21 pm

    These look deliciously moist and colourful. Yum!

  • Barb April 1, 2013, 10:43 pm

    Yumminess! and a work of art!

  • Von April 2, 2013, 6:50 am

    haha…..you can’t always please everybody!! I’ve never made a clafoutis before (I’m not even sure if I pronounce it properly!!) but the texture of this sounds really interesting- and it looks really beautiful when it’s baked, with all those berries popping out the top 😀

  • Jen April 2, 2013, 9:50 am

    This looks delicious, I love desserts with berries in!

  • [email protected] April 3, 2013, 10:05 pm

    Great dessert! We love any type of clafoutis we can get our hands on. Although we certainly like sweet things, a less sweet dessert can be quite nice. Good recipe and photos – thanks.

  • ATasteOfMadness April 3, 2013, 10:31 pm

    Wow, look at all the berries!! This looks fantastic!

  • Bread & Companatico April 4, 2013, 4:01 pm

    This looks so moist I would like to bathe in it…

  • [email protected] Brown Table April 4, 2013, 6:27 pm

    I love clafoutis! This looks so rich with berries that make it so colorful and pretty.

  • Kiersten @ Oh My Veggies April 5, 2013, 1:57 pm

    I have always wanted to make clafoutis, but I haven’t gotten around to it yet. This recipe sounds delicious!

  • Hannah April 6, 2013, 9:37 pm

    Clafoutis are like all the best parts of cake and pudding combined. Throw in a generous handful of berries, and you’ve got yourself a knock-out dessert! Sounds perfect right about now.

  • Baltic Maid April 7, 2013, 3:00 am

    The food action shot made my day 😀 I love it!!! And this dessert sounds delicious and looks absolutely beautiful!!! I am German and like most Germans, I dislike overly sweet desserts or anything that’s overly sweet so this is perfect.

  • Kevin | keviniscooking May 7, 2014, 8:32 pm

    These look beautiful and I have lots of fresh berries, perfect!

  • aishahana afiya May 28, 2014, 12:25 am

    Hi Julia. Love ur recipe. Juz wondering what is half-and-half? I’m start to learn how to bake. Hihi

  • Tetyana July 21, 2014, 1:18 pm

    Absolutely delicious! I made one with blackcurrant and instead of half-and-half used its substitute (1 tbsp melted butter plus enough milk to equal a cup). The whole thing was gone in less than 15 minutes. Thank you for sharing the recipe!

    • Julia July 23, 2014, 9:29 pm

      Tetyana, I’ve always wanted to make clafoutis and other desserts with black currants. But I can never find them, even at farmers market! I am sure your version was so delicious!

  • [email protected] July 22, 2014, 9:15 pm

    I made this a few weeks ago and I’m back to make it again. Nothing short of wonderful!

    • Julia July 23, 2014, 9:21 pm

      Thank you, Melanie! I am very happy to hear that!

  • Laura August 3, 2014, 11:39 am

    Thank you for the clafoutis recipe! I have been living in France for 17 years now and if there is one thing, it is that the deserts are way too sweet for me. Just not the sweet tooth, am I 🙂 So I use use your wonderful recipe – using only 1/2 cup of sugar for the dough and dusting the pan with fine semolina – it is tasting lovely – although I suppose your mother-in-law might not develop a taste for this reduced-sugar version :-). In France one can get extra-fine dusting sugar and that would be something for your mother-in-law to sprinkle on top of the ice cream. THANK YOU for the recipe!

    • Julia August 5, 2014, 3:07 pm

      Laura, thank you for your comment! I am not into overly sweet desserts either. This light dessert is one of my favorite ways to have berries. I am so glad you commented on my recipe, because lately I’ve become somewhat obsessed about trying baking with European flours, in particular with French flour or Italian flour. I’ve been reading that European flours are softer, treated with less chemicals, have less gluten, and, I just have to try them! What do you think about European flours? Which ones are considered the best or, at least, good to buy? 🙂 I’ve been looking at Amazon and some New York City specialty bakery shops that do sell European flour.

  • Laura K. August 13, 2014, 10:09 pm

    This was delicious! Just made this recipe. I left out the lemon, baked for 40 minutes. I can only describe it as a yummy baked crepe! Thanks for sharing. I followed all of your tips which is why it turned out great. I can’t stop eating it.

    • Julia August 19, 2014, 2:39 pm

      Laura, so glad the recipe worked for you and that you liked it! I love berry clafoutis because it’s so light, uses a very small amount of flour, this dessert is all about the berries – one of my favorite ways to use blackberries and raspberries in baked desserts. 🙂

  • Cookie Mommy January 10, 2015, 10:14 pm

    could i substitute razberries. Instead of blk berries?? Thoughts?

  • Simone Sconie bahama mama January 31, 2015, 8:39 pm

    My boyfriend and I tried this recipe tonight. We found it very tasty and different. Even though it is mention that this dessert is flan like,we we’re surprise by the softness/texture of it. Overall, easy, delicious and fun to make!

  • Candy February 21, 2015, 12:49 pm

    Can I use a 9 x 13 baking dish for this recipe?

  • Jocelyn February 25, 2015, 2:44 pm

    Delicious!! I highly prefer fruit desserts to chocolate. I used frozen mixed berries and only had two eggs (d’oh!), but I didn’t reduce any measurements and it still came out nicely. The batter part just ended up shallow, with the fruit sticking up. I did have to cook it quite a big longer – nearly 45 minutes – but perhaps that was due to the missing egg or frozen fruit. Yum!

  • Jeanette March 1, 2015, 3:50 pm

    This turned out rubbery even after following the recipe perfectly. Very disappointed!! Won’t recommend to anyone and deleting my pin!!

    • Virginia Edwards July 14, 2015, 1:35 pm

      She did say that if you overcook this, the eggs in it will make it rubbery. Maybe your oven runs hot.

  • dani March 16, 2015, 5:46 am

    This sounds fantastic, as I’m not a fan of traditional super sweet desserts, and since it uses so little flour, I’d love to give it a try with gluten free flour for myself!

    dani @ streetcredfood.blogspot.com

  • Donne Coetzer March 18, 2015, 4:07 am

    Your recipe says : cup half half of what ??????? Water and milk busy with dry ingredients now

  • jennifer April 6, 2015, 10:54 am

    FanFreakingTastic!!!! I really love this recipe. So easy and so yummy!!! I added raspberries because I had them on hand. It turned out amazing!! Thank you

  • Onnelly May 1, 2015, 5:57 pm

    Can you double the recipe?

  • Carey June 6, 2015, 12:03 am

    This clafouti looks delicious! I’ve made clafouti before but without baking powder. It was wonderful but pretty flat as I see most look. Yours looks more puffed up-to that due to the baking powder? I’ve also read that you can whip the egg whites separately to achieve a fluffier clafouti. What do u think? Thx!!

  • Laura June 7, 2015, 10:44 am

    Holy mother of all that is tasty!
    This stuff is incredible. Just made it and am not sure if I’ll share it with anyone

  • Sarah June 12, 2015, 11:01 pm

    Would I be able to substitute something non-dairy for the half-and-half? I am trying to make a dessert that is dairy free.

  • Sara June 15, 2015, 1:26 am

    Do you think you could use a dairy-free sub for the half and half such as almond milk??

  • Renee June 24, 2015, 3:50 pm

    Do you know if it would mess up the recipe to use frozen berries instead of fresh? I absolutely love this dessert. I’ve made it a few times and I always have to stop myself from eating the whole thing myself! Thanks!

  • Mary Gorski June 30, 2015, 4:29 pm

    Mmmm I added a half teaspoon of grated fresh ginger and a bit more lemon zest and it is the freshest loveliest dessert. This will certainlybe served at many a sunday brunches!

  • Natalie July 16, 2015, 8:05 pm

    I made it with frozen berries…. It doesn’t look the same. I am afraid it didn’t come out alright…
    It looks very watery… Just took out of the oven! Oh no!
    I am sure it will taste very good still!!!

  • meryl July 28, 2015, 5:17 pm

    I made this yesterday and it’s gone! I’m making it again tonight. Delicious. good job!

  • Melissa Kelley August 9, 2015, 9:03 pm

    This is my absolute favorite recipe for this pregnancy. I’ve been devouring these. I’ve also tried it with all blackberries and half blackberries, half raspberries. You really can’t go wrong with the berries in this clafoutis.

  • Camila October 18, 2015, 11:42 am

    I really liked the recipe but dont understand what half and half is:( is it an ingredient or a cooking term?

  • nancy January 26, 2016, 8:48 am

    I love anything with berries so I can’t wait to try u recipes asap

  • Renee July 2, 2016, 7:46 pm

    This is one of my family’s favorite desserts and definitely mine!! We make it every year for 4th of July and add raspberries too add some red color… So delicious. I should have made a double batch!! Thanks for the recipe!

    • Julia July 5, 2016, 8:26 pm

      Thank you, Renee! Glad to hear it’s one of your family’s favorite desserts! It does look like a great recipe for the 4th of July!

  • Bob July 9, 2016, 9:26 pm

    Can you freeze it?

    • Julia July 15, 2016, 12:06 pm

      Yes, you can freeze it. I would seal it really well. It could be a good idea to slice it up first, seal each individual slice, and freeze them individually wrapped, and then let each slice thaw as you need it.

  • Anita Gayle Dornbusch September 17, 2017, 10:00 pm

    I was wondering if one could use this recipe and substitute well drained Peaches? I am joining your site now. Please let me know about the peaches. Anita

    • Julia October 31, 2017, 8:12 pm

      Are you talking about canned peaches? Canned peaches have so much moisture which could be tricky with the clafoutis. But, if you use fresh peaches, the recipe should work just fine!

  • leah snowbarger October 10, 2017, 10:12 pm

    how many does this dish serve??

    • Julia October 31, 2017, 6:44 pm

      It depends on one’s appetite. It can easily make 10 or 12 decent size servings if you serve it after a big dinner. But when I am hungry, this recipe turns into pretty much 6 servings for me, and I can finish it in 3 days. 🙂

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