Clafoutis Closeup

I have a problem. When fruit is on sale, I buy it. It doesn’t matter if I am going out of town soon, or if I already have fruit at home, or even if I know my husband doesn’t like said fruit. There is something intrinsically Californian about having great access to amazing fruit, and I take full advantage of the privilege.

And that’s how I came to be in possession of 3 lbs of blueberries on the brink of being inedible. What’s a girl to do? There are only so many blueberry pancakes a girl can eat!

Solution? Blueberry Clafoutis.

This tasty dish is incredibly simple to prepare and assemble, just one mixing bowl and a pie pan. Top with some freshly whipped cream and voilá, a creamy, fruity sweet treat.

Powdered Clafoutis

Lemon Blueberry Buttermilk Clafoutis

Serves 8. Recipe inspired by Yahoo! Food


  • 1 tbsp Butter
  • 1 tbsp Sugar
  • 1 – 2 cups Blueberries
  • ½ cup Sugar
  • 3 Eggs
  • 1 ¼ cups Buttermilk
  • ⅓ cup Almond Flour
  • 2 tbsp All Purpose Flour
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Extract
  • ¼ tsp Sea Salt
  • Powdered Sugar for dusting


  1. Preheat the oven to 375.
  2. Grease a glass pie pan with the butter, then sprinkle generously with 1 tbsp of sugar. Arrange the blueberries in a single layer in the pie pan.
  3. In a large mixing bowl whisk the half cup of sugar, eggs, buttermilk, flours, extracts, and salt until completely smooth.
  4. Gently pour the custard evenly over the blueberries. Bake for 50-55 minutes until set in the center and a tester comes out clean.
  5. Allow to cool, then sift powdered sugar over the clafoutis. Serve.

Blueberry Clafoutis

Recipe Name
Lemon Blueberry Buttermilk Clafoutis
Published On
Preparation Time
Cook Time
Total Time
Average Rating
no rating Based on 0 Review(s)