Chef John's Blueberry Clafoutis

Chef John's Blueberry Clafoutis

Chef John

"This recipe is a great way to enjoy fresh, summer fruit and this technique really lets it play the starring role. I hope you give it a try soon."
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35 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
  2. Pour blueberries into prepared baking dish.
  3. Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
  4. Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 63
  1. 80 Ratings

Most helpful positive review

Had some cherries in the freezer so I made this for dessert. Wow! It is so good and easy too. The batter comes out like a creamy custard. Thenks Chef John for the wonderful recipe

Most helpful critical review

Not the best dessert I've ever made, kind of bland except for the blueberries. And it took almost twice as long to cook as indicated in the recipe. I usually recommend John recipes, but Skip t...

Most helpful
Most positive
Least positive

Had some cherries in the freezer so I made this for dessert. Wow! It is so good and easy too. The batter comes out like a creamy custard. Thenks Chef John for the wonderful recipe

I made this recipe exactly as the the video shows, except for my substitution of vanilla bean paste for vanilla extract. It was divine!!! The flavors are subtle and delicate. The custard is mois...

I've made many variations of this and like it best with a blueberry-cherry-raspberry mix. Like it least with strawberries (cooked strawberries, noooo!). Also, I use less sugar because the fruits...

Made this last week for our anniversary breakfast on the deck, perfect weather, mimosas and the start to a beautiful day. Anyway, went by Chef John's recipe exactly except used a 9 inch baking ...

I found this recipe because I ended up with an 18oz box of blueberries this summer and wanted to try something new. I increased the recipe proportionally, and it was slightly deeper; I also ref...

I love Chef John's recipes. I was hoping I could comment on the video. I'm making this for the first time on Thanksgiving for my family. I LOVE custard desserts, so I trust that will will be jus...

Just made this for the first time. I used frozen blueberries but otherwise followed the recipe exactly. It was super easy and fast to make and turned out perfectly. It is a little on the sweet ...

Very easy and very good! I used frozen blueberries, and I do think that was a mistake. It took much longer to cook and didn't puff up like it said it would. Still tasted great, and I will defini...

So good! I've used all different types of berries in different versions of this recipe. Yum!

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