Lemon Blueberry Clafoutis – Easy French Dessert

Discover the delightful simplicity of French baking with this incredibly easy Lemon Blueberry Clafoutis. This rustic, custard-like dessert combines juicy blueberries and bright lemon zest in a tender, subtly sweet batter, making it perfect for brunch or a light evening treat. Prepare to impress with minimal effort and maximum flavor!

Ingredients

• 1 tbsp unsalted butter, softened (for greasing)
• 1/4 cup granulated sugar, plus 1 tbsp for sprinkling
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 cup whole milk
• 1/4 cup heavy cream (optional, for richer texture)
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 1/2 cups fresh blueberries (or frozen, not thawed)
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C). Butter a 9-inch pie dish or a 1.5-quart shallow baking dish generously with the softened butter and sprinkle with 1 tablespoon of granulated sugar, coating the bottom and sides.
2. In a large bowl, whisk together the eggs and 1/2 cup granulated sugar until light and frothy, about 1-2 minutes.
3. Gradually whisk in the all-purpose flour and salt until just combined and smooth, ensuring no lumps remain.
4. Slowly pour in the whole milk, heavy cream (if using), vanilla extract, fresh lemon juice, and lemon zest, whisking until the batter is smooth and well incorporated.
5. Scatter the blueberries evenly over the bottom of the prepared baking dish.
6. Carefully pour the batter over the blueberries.
7. Bake for 35-45 minutes, or until the clafoutis is puffed, set in the center, and golden brown around the edges. A knife inserted into the center should come out mostly clean.
8. Remove from the oven and let cool slightly on a wire rack for at least 15-20 minutes. The clafoutis will deflate slightly as it cools, which is normal.
9. Dust generously with powdered sugar before serving warm or at room temperature.