5-Ingredient Blueberry Clafoutis for Two

by Robin
2 servings
35 min


Blueberry Clafoutis is a delicious spin on a classic, easy French dessert. This fruit-studded, custard-based sweet is crazy easy to make with just 5 ingredients and 5 minutes of prep.

horizontal photo of blueberry clafoutis cooked in two small, white ramekins. They are sprinkled with powdered sugar and there are two spoons and a sieve with powdered sugar on the table next to the ramekins.
What is clafoutis?

Clafoutis is a simple French dessert that uses a simple egg-and-flour custard bases studded with fruit. The classic version uses black cherries.

I like to use plump, juicy blueberries. I love that blueberries require no prep—no pitting, slicing, or chopping—making this version especially quick to make.

This recipe is from my new book, which is available now as an ebook or for preoder in paperback (available June 9th). Buy 5-Ingredient Cooking for Two now!

graphic advertising the cookbook 5 ingredient cooking for 2 shows the book cover
What are the ingredients?

This blueberry clafoutis recipe has only 5 ingredients! Here’s what you need:

  • Egg
  • Milk
  • Flour
  • Sugar
  • Blueberries

How do you make blueberry clafoutis?

This recipe is absolutely foolproof. Here are the steps:

  1. Preheat the oven and spray two ramekins with cooking spray or coat them lightly with butter or oil.
  2. Put half of the blueberries in each ramekin.
  3. In a small bowl, whisk together the egg, milk, flour, and sugar.
  4. Pour the mixture over the blueberries, dividing equally.
  5. Bake for 30 minutes.

Clafoutis is usually made in a tart tin, baking dish, or cast-iron skillet. I like to make these individual tarts in ramekins. That way everyone gets their fair share without argument.

Image is of the book cover for 5 Ingredient Cooking for 2 by Robin Donovan. The title is at the top in text and there is an image of chicken and potatoes on a plate with fresh rosemary and black pepper.
Tips and tricks for success

For the most tender custard, whisk together the egg, milk, and sugar before whisking in the flour. Once the flour is added, whisk just to combine well.

To keep your blueberry clafoutis from drying out or becoming rubbery, be careful not to overcook it.

To test for doneness, insert a toothpick or the tip of a knife into the center of the custard. If it comes out clean, it is done. Or use an instant-read thermometer. The custard is done when the internal temperature reaches 160ºF.

When finished baking, set the clafoutis on a wire rack to cool for just a few minutes before serving.

Serve it garnished with a sprinkle of powdered sugar or a dollop of lightly sweetened whipped cream.

A low angle shot of blueberry clafoutis on a spoon. In the background there is a blurred out ramekin of blueberry clafoutis topped with powdered sugar.
Clafoutis FAQs

What is it?

Clafoutis is a classic French dessert that is made by pouring batter over fresh fruit and baking it. The batter is made from eggs, milk, flour, and sugar and is sometimes flavored with vanilla extract. The result is a thick custard, almost like flan, studded with fruit.

How do you pronounce it?

Clafoutis is pronounced claw-foo-tee.

What does it taste like?

Clafoutis is meant to be dense and eggy. It should be moist and custardy with a browned crust that is crisp around the edges. The flavor is lightly sweet and mostly tastes of the fruit you use.

You can add a bit of vanilla extract or paste for additional flavor if you like.

Can you use other kinds of fruit in this recipe?

Yes. Clafoutis is traditionally made with fresh black cherries with their pits. You can use pitted cherries, or substitute a completely different fruit.

I like to use blueberries, blackberries, raspberries, or strawberries. Stone fruits like peaches, nectarines, apricots, and plums also work well.

Can it be made in advance?

You can make the batter for this blueberry clafoutis and assemble it in advance. After pouring the batter over the fruit, cover and refrigerate it for as long as overnight. Bake the dish just before serving.

You can also store the baked clafoutis overnight. Store it covered in the refrigerator. You can serve it cold or at room temperature. I like to heat it up in the microwave a bit before serving.

Can I eat it for breakfast?

Absolutely! This clafoutis recipe is mostly fruit, so it makes a perfectly suitable, even healthy breakfast. It also goes delightfully well with a cup of coffee.

Looking for full size desserts?

For another great summer dessert that is made in a full-size batch, try these amazing No-Bake Buttermilk Marshmallow Bars or this Honey Cake!

Overhead shot of two white ramekins with blueberry clafoutis topped with powdered sugar. On the table next to the ramekins are two silver spoons stacked and a sieve with powdered sugar in it.
More great summer recipes you’ll love

  • Mexican Corn Salad
  • Zucchini Salad with Almonds and Corn
  • Fried Green Tomato Fritters
  • Quick Pickled Turmeric Tomatoes
  • Thai Chicken Satay
pinterest pin for 5-ingredient clafoutis. top image shows a spoonful of blueberry clafoutis. text says 5-ingredient cooking for two blueberry clafoutis. www.allwaysdelicious.com. bottom image shows two ramekins of blueberry clafoutis with two spoons and a sieve filled with powdered sugar.
5-Ingredient Blueberry Clafoutis for Two
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • Cooking oil spray or butter for preparing the ramekins
  • 1 cup fresh or frozen blueberries
  • 3 tablespoons lowfat milk
  • 2 tablespoons sugar
  • 1 large egg
  • 3 tablespoons all-purpose flour
  • pinch of salt
  • Powdered sugar for garnish (optional)

Preheat the oven to 375ºF and spray or grease two 8-ounce ramekins with oil or butter.
Divide the blueberries between the ramekins.
In a small bowl, whisk together the milk, sugar, and egg. Add the flour and salt and whisk just to combine well.
Pour the batter mixture over the blueberries, dividing it equally between the two ramekins.
Place the ramekins on a baking sheet and bake in the preheated oven for 27 to 30 minutes, until a toothpick or knife inserted into the center comes out clean.
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