Blackberry Clafoutis

This classic recipe, from Julia Child, can be seen on  It is so simple, yet so perfect – dense, slightly sweet vanilla custard, topped with fresh berries and a sprinkling of confectioners’ sugar.  So satisfying.

Feel free to adapt to your own tastes – you could use any type of berries and even substitute 1 1/2 teaspoon almond extract for the 1 T vanilla, or add a Tablespoon or two of lemon juice to add a bit of lemon flavor.

Don’t worry about a crack or two on the surface, it’s a rustic dessert, and doesn’t mean you did anything wrong!

  • Author: Laura
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 minutes
  • Yield: 6-8 Servings 1x
  • Category: Desserts
  • Method: Bake


  • Butter for the pan
  • 1 1/4 c milk (Whole or 2%)
  • 1/3 c Granulated Sugar
  • 3 eggs
  • 1 T Natural Vanilla Extract
  • 1/8 t Salt
  • 1/2 c AP flour, sifted
  • 3 c blackberries or blueberries, rinsed, well-drained
  • 12 T Confectioners’ sugar for dusting


  1. Preheat oven to 350F.  Lightly butter a medium-sized (1.8L or more) heatproof ceramic dish or enameled cast-iron pan.
  2. In a blender, mix the following ingredients on High speed for about 1 minute, until smooth and frothy:  milk, half of the sugar, eggs, vanilla, salt and flour.
  3. Pour a 1/4″ layer of batter into a baking dish.  Place over a low burner on the stove, or in the preheated oven for a few minutes until a firm of batter has set in the bottom of the dish. Remove from heat.
  4. Spread the berries over the layer of batter and sprinkle on the remaining sugar. Slowly pour the rest of the custard batter over the fruit.  Place in the center of the preheated oven. Bake about 50 mins until top is golden and slightly puffy, and the clafoutis does not “jiggle”.
  5. Serve while still warm, sprinkled with confectioners’ sugar.


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