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Blueberry Clafoutis (Flaugnarde)

July 12, 2010

There was a great sale on blueberries (4 pints for $5.00) so besides just eating plain, with cereal or in fruit salads I felt the need for a wonderful flan-like blueberry dessert.  Clafoutis are traditionally made with black cherries originating in France but when made with other fruits are called “flaugnarde”.  It seems now we call them all “clafoutis”.  Call them what you may, they are delicious in whatever type of fruit you decide to use.


Blueberry Clafoutis


  • 1-1 1/2 Pints Blueberries (washed and drained)
  • 4 Eggs
  • 1 C. Sugar
  • 1 C. Milk
  • 1 t. Vanilla Extract
  • 3/4 C. All-Purpose Flour
  • Pinch of Salt
  • Powdered Sugar (optional for dusting)



  1. Place the blueberries in the bottom of a small rectangular glass pan (about 8″x10″)
  2. In a medium bowl crack the eggs and whisk lightly
  3. Add the sugar and continue whisking until mixture thickens and is a pale yellow
  4. Add milk and vanilla and whisk to combine
  5. Add the flour and whisk to combine
  6. Add a pinch of fine salt and whisk to incorporate
  7. Pour mixture over the berries
  8. Bake on the center rack of the oven until the clafoutis has puffed and the center bounces back when lightly pressed (about 45 minutes, rotate once)
  9. Remove from oven and let cool slightly before cutting
  10. Plate and dust with powdered sugar (Best if served warm)

(Serves 6-8)

Adapted from “Food Network”

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