Blueberry Lemon Clafoutis
Clafoutis is a French dessert made with fresh fruit, usually cherries, that are baked in a sweet batter. It’s like eating a custard with fruit! It is absolutely lovely!
I started the recipe with four oven proof dishes that I lightly greased with butter and sprinkled with castor sugar. Castor sugar is just a finer grain of sugar than what we use everyday. It can easily be made at home by putting granulated sugar into a food processor and pulsing until you have a smaller grain of sugar.
Two cups of blueberries were divided up among the four dessert dishes, a half cup for each dish.
The batter is very easy to make and literally took minutes to put together. There’s one ingredient in it that’s a little unusual as far as clafoutis recipes go, it has cream cheese in it! After the batter is made, it’s poured into the dessert dishes and put on top of a baking sheet . Lemon zest is sprinkled over the top and into the oven it goes for 20 minutes.
While it bakes it puffs up like a souffle, as it cools, it comes down. I sprinkled the clafoutis with powdered sugar after it cooled slightly, I couldn’t wait to taste it. The blueberry lemon flavor pops in your mouth, the texture was smooth and delicious! This was so easy to make, Blueberry Lemon Clafoutis ,it’s definitely a keeper. Enjoy!
Lemon Blueberry Clafoutis
Ingredients
- 2 cups fresh blueberries, frozen can be used, thawed and well drained
- 1/2 cup plus 4 Teaspoons castor sugar,divided
- 4 ounces cream cheese,cut into cubes, room temperature
- 1/4 cup all purpose flour
- 1 Teaspoon vanilla
- 3 eggs room temperature
- 1/2 cup whole milk
- 1 Tablespoon confectioners sugar, used as a garnish if desired
- zest of one lemon
Instructions
- Preheat oven to 400 degrees. Lightly butter 4 oven proof dessert dishes. Sprinkle sides and bottom with 4 Teaspoons castor sugar. Place 1/2 cup blueberries into each dessert dish. Set aside.In the bowl of an electric stand mixer beat the cream cheese,the remaining 1/2 cup caster sugar, flour, vanilla, and 1 egg until well blended. Add the remaining 2 eggs and mix till well blended. Gradually beat in the milk. Pour the batter into the dessert cups to about an inch from the top of the dish. Top each cup with grated lemon zest. Place dessert dishes on a baking sheet and place in the oven. Bake for 20 minutes or until golden brown on top. Test with a toothpick, place toothpick in the center of the dessert, if it comes out clean it's done. Cool slightly, sprinkle with powdered sugar and serve warm.
If you enjoyed this recipe, you may like these as well.
The Best Carrot Cake Ever with Cream Cheese Frosting
Pennsylvania Dutch Pepper Cabbage
Looking for more blueberry desserts? Try one of these from other bloggers.
Blueberry Cream Cheese Cookies with Lemon Glaze
Easy Blueberry Cheesecake Dessert
Hi Bunny – Do you recall the volume of the oven-proof dishes you used? I’m hoping to make this, but I’m not sure I have the right size ramekins. (I think a half-cup of blueberries would cover more than the bottom of the dishes I have.) Thanks in advance for any advice!
Catherine if 1/2 cup is more than will fit on the bottom, just put enough in so that their not crowding each other but the dish has plenty. Look at the pick in the post where I’m pouring the liquid in. They should have a little space between them. Let me know how it works out.
Thanks, Bunny. I’ll let you know! 🙂
Do you think you could use frozen blueberries
Debbie I never have fresh blueberries but I always have frozen in the freezer. This recipe was made with frozen blueberries that were thawed and drained well. They’ll work just fine.
I have some Marscopone in the frig. Do you think it would work as a substitute for cream cheese?
Thanks!
Suzi here’s an answer to your question I found online….Yes, cream cheese has a sharper, subtle cheese taste whereas mascarpone is more or less triple cream, and thus milder. If you want that sharp taste, perhaps add just a little lemon juice with your mascarpone.
Hi! I don’t have any mini ramekin style dishes, could this be made as one large clafoutis? If so, what size baking pan would you recommend? Springform? Thank you for any suggestions you can give!
Jenny I’d try a 9 inch round pan to make one clafoutis. Let me know how it goes for you!
How would you change the baking for that? Lower temp longer time?
Yes that would work Sam and testing with a toothpick for doneness.
I had to use an oval dish and put entire recipe in it. It is taking longer to cook. But looks good. Will update on how it came out.
Fantastic Alisha, let me know how it turned out!
This recipe is divine! Thanks, Bunny, Ilove your recipe and presentations. And really appreciate that you take the time to answer our questions. (I was not sure about signing to receive your, “Newsletters” but I keep going to your blog! I am now a subscriber.
Cheers,
Francine
Thank you so much Francine, welcome to the newsletter dear, I hope you enjoy it!
can we leave the
cheese out ????????????
Most Cloufutis aren’t made with cream cheese, just to be on the safe side search for a blueberry claufotis and see what the difference is between the the one without cream cheese and this one.
This looks delicious! The combination of lemon and blueberry is lovely and I love the addition of sugar to the tart pans.
This sounds amazing. I love the combination of lemon, blueberry and cream cheese in this recipe!
I have never, ever made a clafoutis before! Thank you so much for this amazing post! Can’t wait to try this recipe!
Thank you Jessica!
What a gorgeous little treat. My whole family loves blueberries!
Love this version of blueberry clafoutis. A great treat for any holidays!
This is one of my favorite flavor combinations. They look easy and delicious.
This looks absolutely delicious! I’m so glad you shared… I know my whole family will love this!
This looks like such a delicious dessert! I definitely need to give making this a try!
Wow your photography is very beautiful!
Clafoutis is such a tasty dessert. Love that you used blueberries an lemon – my favorite flavors 🙂
Terrific photos. I love how simple this dessert is, but yet it looks impressive. I’m sure it’s delicious!
Wow! I bet my husband would love this! He loves berry desserts!
Thank you Emily.
It’s the first time I learned about a clafoutis. Looks really delicious!
Thank you Sharon.