Summer berry custardy confection

By Emily Chavez
Luis Chavez/staff photographer

Originating in France, the clafoutis is an elegant baked dessert of cherries and other fruit in a thick batter that gently rises around the fruit. 

In fact, while preparing dinner, this delicately sweet dessert can be baked in the oven and ready to enjoy after the main course. 

Don’t be discouraged if the clafoutis deflates shortly after coming out of the oven. The batter behaves like a soufflé and makes a perfect spot for ice cream.

This simple batter is also an excellent base for endless combinations with just about any fruit on the counter, in the fridge or freezer.

Cherry Blueberry Clafoutis

Active time: 15 minutes | Total time: 50 minutes

Yields 10 servings


1 1/2 cups cherries, fresh or thawed from frozen

1 1/2 cups blueberries, fresh or thawed from frozen

1/2 cup heavy cream

1/2 cup milk

1/2 cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

1/2 cup flour, additional flour for the skillet

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon butter to grease the skillet

1 tablespoon powdered sugar for garnish

2 teaspoons cornstarch for dusting berries if using frozen


If using thawed berries, gently toss with 2 teaspoons of cornstarch. Arrange fruit on the bottom of a buttered and floured skillet or a 10-inch cake pan.

Whisk together cream, milk, granulated sugar, eggs and vanilla in a mixing bowl until smooth.

In a separate bowl, mix flour, baking powder and salt. 

Whisk the dry ingredients into the cream mixture until combined and no lumps remain. 

Pour the mixture over the berries in the skillet. 

Place in the middle of an oven preheated to 375 degrees and bake for 35 minutes until golden and puffy.

Cool on a wire rack for a few minutes.  

Dust with powdered sugar and serve with ice cream, if desired. 

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