12 Delicious Chef John’s Blueberry Clafoutis Recipes

Perfect for any occasion, Chef John’s blueberry clafoutis recipes are a delightful way to bring a touch of elegance to your table with minimal effort. Whether you’re looking for a cozy dessert to cap off a family dinner or a show-stopping dish for your next gathering, these 12 variations promise to deliver. Dive in and discover how simple ingredients can transform into something spectacularly delicious!

Classic Chef John’s Blueberry Clafoutis

Discover the simplicity and elegance of making Classic Chef John’s Blueberry Clafoutis, a delightful French dessert that combines the juiciness of blueberries with a custard-like batter, baked to perfection. This recipe is perfect for beginners looking to impress with minimal effort.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon fine sea salt
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted and slightly cooled
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9-inch pie dish.
2. Arrange the blueberries in a single layer at the bottom of the prepared pie dish.
3. In a large mixing bowl, whisk together the lightly beaten eggs and granulated sugar until the mixture is pale and slightly thickened.
4. Sift the all-purpose flour and fine sea salt into the egg mixture, whisking until just combined to avoid overmixing.
5. Gradually add the whole milk, pure vanilla extract, and melted unsalted butter to the batter, whisking until smooth.
6. Pour the batter over the blueberries in the pie dish, ensuring the blueberries are evenly distributed.
7. Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
8. Allow the clafoutis to cool for at least 10 minutes before dusting with powdered sugar for serving.

Here’s how it turns out: the clafoutis will have a slightly custardy center with a tender, cake-like exterior, bursting with juicy blueberries in every bite. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra indulgent treat.

Vegan Chef John’s Blueberry Clafoutis

Over the years, Vegan Chef John has mastered the art of transforming classic desserts into plant-based wonders, and his Blueberry Clafoutis is no exception. This recipe is a delightful twist on the traditional French dessert, offering a lighter, fruit-forward version that’s both elegant and surprisingly simple to make.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut sugar
• 1/2 tsp sea salt
• 1 cup unsweetened almond milk
• 1/4 cup aquafaba, whipped to soft peaks
• 1 tsp pure vanilla extract
• 1 tbsp coconut oil, melted
• 1 1/2 cups fresh blueberries
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with coconut oil.
2. In a large mixing bowl, whisk together the almond flour, coconut sugar, and sea salt until well combined.
3. Gradually add the almond milk to the dry ingredients, stirring continuously to avoid lumps.
4. Gently fold in the whipped aquafaba and vanilla extract, being careful not to deflate the mixture.
5. Pour the batter into the prepared pie dish and evenly distribute the blueberries on top.
6. Bake for 35-40 minutes, or until the edges are golden and the center is set but still slightly jiggly.
7. Allow the clafoutis to cool for at least 10 minutes before dusting with powdered sugar.

Best enjoyed warm, this Vegan Blueberry Clafoutis boasts a tender, custard-like texture with bursts of juicy blueberries in every bite. Serve it with a dollop of coconut whipped cream for an extra indulgent treat.

Gluten-Free Chef John’s Blueberry Clafoutis

Ready to dive into a dessert that’s as delightful to make as it is to eat? This gluten-free version of Chef John’s Blueberry Clafoutis is a perfect blend of simplicity and elegance, ideal for beginners and seasoned cooks alike.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 2 tbsp clarified butter, melted
• 1 1/2 cups fresh blueberries
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, and fine sea salt until well combined.
3. Add the lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract to the dry ingredients, whisking until the batter is smooth and free of lumps.
4. Pour the melted clarified butter into the batter, stirring gently to incorporate.
5. Scatter the fresh blueberries evenly across the bottom of the prepared pie dish.
6. Carefully pour the batter over the blueberries, ensuring they are evenly distributed.
7. Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
8. Allow the clafoutis to cool for at least 10 minutes before dusting with powdered sugar for serving.

This gluten-free blueberry clafoutis emerges from the oven with a custard-like texture that’s perfectly balanced by the burst of fresh blueberries. Try serving it warm with a dollop of crème fraîche for an extra touch of indulgence.

Chef John’s Blueberry Clafoutis with Almond Flour

Here’s a delightful dessert that combines the simplicity of a rustic French clafoutis with the wholesome goodness of almond flour and fresh blueberries. Perfect for any season, this dish is as versatile as it is delicious, offering a tender, custard-like texture with bursts of juicy fruit in every bite.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp unsalted butter, melted and slightly cooled
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9-inch pie dish with the melted butter.
2. Arrange the blueberries in a single layer at the bottom of the prepared pie dish.
3. In a medium bowl, whisk together the lightly beaten eggs, almond flour, granulated sugar, milk, heavy cream, vanilla extract, and sea salt until smooth. Tip: Ensure the mixture is lump-free for a silky texture.
4. Pour the batter over the blueberries, ensuring they are evenly distributed. Tip: Tap the dish gently on the counter to remove any air bubbles.
5. Bake for 30-35 minutes, or until the clafoutis is set and the edges are golden brown. Tip: The center should jiggle slightly when shaken, indicating perfect doneness.
6. Allow the clafoutis to cool for 10 minutes before dusting with powdered sugar.

Mastering this recipe yields a dessert with a beautifully balanced sweetness and a texture that’s wonderfully light yet satisfying. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra indulgent treat.

Chef John’s Blueberry Clafoutis with Coconut Milk

Whisking together the simplicity of a classic French dessert with a tropical twist, this recipe transforms humble ingredients into a show-stopping finale. Perfect for beginners, it’s a forgiving dish that rewards patience with its custardy texture and bursts of juicy blueberries.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3/4 cup full-fat coconut milk, well shaken
• 1/2 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour, sifted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp clarified butter, for greasing
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Generously grease a 9-inch pie dish with clarified butter, ensuring all sides are coated to prevent sticking.
3. In a large mixing bowl, whisk together the coconut milk, granulated sugar, and lightly beaten eggs until the mixture is homogenous.
4. Gently fold in the sifted flour, vanilla extract, and fine sea salt, mixing just until combined to avoid overworking the batter.
5. Scatter the rinsed and dried blueberries evenly across the bottom of the prepared pie dish.
6. Pour the batter over the blueberries, ensuring they are fully submerged for even cooking.
7. Bake for 35-40 minutes, or until the edges are golden and the center is set but still slightly jiggly.
8. Allow the clafoutis to cool for at least 10 minutes before dusting with powdered sugar for a decorative finish.

Rich in flavor and delightfully textured, this clafoutis pairs the tartness of blueberries with the creamy sweetness of coconut milk. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures that elevates the dish to new heights.

Chef John’s Blueberry Clafoutis with Lemon Zest

Yesterday, I discovered a dessert that perfectly balances the sweetness of summer blueberries with the bright zest of lemon, creating a dish that’s as delightful to make as it is to eat. Let me guide you through the process of creating this exquisite treat.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon fine sea salt
• 1 cup whole milk
• 1 tablespoon clarified butter
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with clarified butter.
2. Arrange the blueberries evenly at the bottom of the prepared pie dish.
3. In a medium bowl, whisk together the lightly beaten eggs and granulated sugar until the mixture is pale and slightly thickened.
4. Sift the all-purpose flour and fine sea salt into the egg mixture, whisking gently to avoid lumps.
5. Gradually add the whole milk, vanilla extract, and lemon zest to the bowl, whisking until the batter is smooth and homogenous.
6. Pour the batter over the blueberries in the pie dish, ensuring the berries are evenly distributed.
7. Bake for 45 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
8. Allow the clafoutis to cool for 10 minutes before dusting with powdered sugar.

Creating this clafoutis is a journey through textures, from the creamy custard to the bursts of juicy blueberries. The lemon zest adds a refreshing contrast, making each bite a complex delight. Serve it warm with a dollop of crème fraîche for an extra layer of indulgence.

Chef John’s Blueberry Clafoutis with Vanilla Bean

You might think making a clafoutis requires advanced pastry skills, but Chef John’s Blueberry Clafoutis with Vanilla Bean is surprisingly approachable, even for beginners. This dessert blends the simplicity of a pancake with the elegance of a custard, creating a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 vanilla bean, split and seeds scraped
• 1/4 teaspoon fine sea salt
• 1 tablespoon unsalted butter, melted and slightly cooled
• 1 tablespoon confectioners’ sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9-inch pie dish.
2. Arrange the blueberries in a single layer at the bottom of the prepared pie dish.
3. In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, granulated sugar, all-purpose flour, vanilla bean seeds, and fine sea salt until the batter is smooth and free of lumps.
4. Gently pour the batter over the blueberries in the pie dish, ensuring the berries are evenly distributed.
5. Drizzle the melted and slightly cooled unsalted butter over the top of the batter.
6. Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool for 10 minutes before dusting with confectioners’ sugar.

Offering a tender, custard-like texture with bursts of juicy blueberries, this clafoutis is a testament to the beauty of simple ingredients. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra indulgent treat.

Chef John’s Blueberry Clafoutis with Cinnamon

Kickstart your baking journey with this delightful Blueberry Clafoutis, a French classic that’s surprisingly simple to make yet impressively elegant. Perfect for beginners, this recipe combines the sweetness of blueberries with the warmth of cinnamon, baked into a custard-like dessert that’s sure to wow.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 1/2 cup all-purpose flour
• 1/8 tsp salt
• 1 cup whole milk
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and lightly butter a 9-inch pie dish.
2. Arrange the blueberries evenly at the bottom of the prepared pie dish.
3. In a large mixing bowl, whisk together the lightly beaten eggs, granulated sugar, and vanilla extract until well combined.
4. Sift in the all-purpose flour and salt, whisking until the mixture is smooth and free of lumps.
5. Gradually add the whole milk, followed by the melted butter, whisking continuously to incorporate.
6. Pour the batter over the blueberries in the pie dish, ensuring an even distribution.
7. Sprinkle the ground cinnamon evenly over the top of the batter.
8. Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
9. Allow to cool for 10 minutes before serving. The clafoutis will deflate slightly as it cools, which is normal.

Just out of the oven, this Blueberry Clafoutis boasts a tender, custardy interior with bursts of juicy blueberries, all wrapped in a subtly spiced cinnamon aroma. Serve it warm with a dusting of powdered sugar or a dollop of crème fraîche for an extra touch of indulgence.

Chef John’s Blueberry Clafoutis with Maple Syrup

Very few desserts strike the perfect balance between simplicity and elegance quite like this one. With its tender custard and bursts of juicy blueberries, it’s a dish that promises to delight with minimal effort.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 tbsp clarified butter, melted
• 1/4 cup pure maple syrup, for serving

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with clarified butter.
2. Arrange the blueberries in a single layer at the bottom of the prepared pie dish.
3. In a medium bowl, whisk together the lightly beaten eggs, whole milk, granulated sugar, all-purpose flour, pure vanilla extract, and fine sea salt until smooth. Tip: Ensure there are no lumps for a silky custard.
4. Pour the batter over the blueberries, ensuring they are evenly distributed. Tip: The blueberries will rise slightly, which is normal.
5. Bake in the preheated oven for 45 minutes, or until the clafoutis is puffed and golden brown around the edges. Tip: A toothpick inserted into the center should come out clean.
6. Remove from the oven and let cool for 10 minutes before serving. The clafoutis will deflate slightly as it cools.
7. Drizzle each serving with pure maple syrup just before serving.

Creamy and lightly sweet, this clafoutis offers a delightful contrast between the soft custard and the tart blueberries. For an extra touch of indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Chef John’s Blueberry Clafoutis with Whipped Cream

Ready to dive into a dessert that’s as delightful to make as it is to eat? Chef John’s Blueberry Clafoutis with Whipped Cream is a rustic yet elegant dish that combines the juiciness of blueberries with a custard-like batter, all topped with a cloud of homemade whipped cream. Perfect for beginners, this recipe walks you through each step with precision.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour, sifted
• 1/8 teaspoon fine sea salt
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted and slightly cooled
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9-inch pie dish.
2. Arrange the blueberries evenly at the bottom of the prepared pie dish.
3. In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
4. Gently fold in the sifted flour and sea salt until just combined.
5. Gradually add the milk, vanilla extract, and melted butter, whisking until the batter is smooth.
6. Pour the batter over the blueberries in the pie dish, ensuring the berries are evenly distributed.
7. Bake for 45 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
8. While the clafoutis cools slightly, whip the heavy cream and powdered sugar to soft peaks.
9. Serve the clafoutis warm, topped with a dollop of whipped cream.

Yielded is a dessert with a tender, custardy interior speckled with bursts of blueberry sweetness, all balanced by the light, airy whipped cream. For an extra touch, garnish with a few fresh blueberries or a sprinkle of powdered sugar just before serving.

Chef John’s Blueberry Clafoutis with Ice Cream

You’ll find Chef John’s Blueberry Clafoutis with Ice Cream to be a delightful dessert that combines the simplicity of a rustic French clafoutis with the sweet, tangy burst of fresh blueberries, all served with a scoop of creamy ice cream for a perfect contrast.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp clarified butter, for greasing
• Vanilla ice cream, for serving

Instructions

1. Preheat your oven to 350°F (175°C) and place a rack in the middle position.
2. Generously grease a 9-inch pie dish with clarified butter, ensuring all sides are covered to prevent sticking.
3. In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, granulated sugar, all-purpose flour, pure vanilla extract, and fine sea salt until the batter is smooth and free of lumps.
4. Arrange the rinsed and dried blueberries evenly at the bottom of the greased pie dish.
5. Pour the batter over the blueberries, ensuring they are fully submerged and the batter is evenly distributed.
6. Bake in the preheated oven for 45-50 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool for 10 minutes before serving to allow the custard to set slightly.
8. Serve warm, topped with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Rich in flavor with a custardy texture that’s both light and satisfying, this blueberry clafoutis pairs wonderfully with the cold creaminess of vanilla ice cream. For an extra touch of elegance, garnish with a sprinkle of powdered sugar or a few fresh mint leaves before serving.

Chef John’s Blueberry Clafoutis with Fresh Mint

Kickstart your baking journey with this elegant yet approachable dessert that marries the juiciness of blueberries with the aromatic freshness of mint, all nestled in a custard-like batter that’s baked to perfection.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 1/2 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp clarified butter, for greasing
• 2 tbsp fresh mint leaves, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. Generously grease a 9-inch pie dish with clarified butter, ensuring all sides are coated to prevent sticking.
3. In a large mixing bowl, whisk together the lightly beaten eggs and granulated sugar until the mixture is pale and slightly thickened.
4. Gradually add the whole milk, all-purpose flour, pure vanilla extract, and fine sea salt to the egg mixture, whisking continuously to avoid lumps.
5. Fold in the fresh blueberries and finely chopped mint leaves gently to distribute evenly throughout the batter.
6. Pour the batter into the prepared pie dish, tapping lightly on the counter to remove any air bubbles.
7. Bake for 35-40 minutes, or until the clafoutis is puffed, golden, and set in the center when gently shaken.
8. Allow to cool for 10 minutes before serving to let the custard set further, enhancing the texture.

The clafoutis emerges from the oven with a golden top, giving way to a soft, custardy interior punctuated by bursts of blueberry and hints of mint. Serve warm with a dusting of powdered sugar or a dollop of crème fraîche for an extra layer of indulgence.

Conclusion

Now that you’ve explored these 12 Delicious Chef John’s Blueberry Clafoutis Recipes, it’s clear there’s a perfect version for every home cook. Whether you’re after something classic or with a twist, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!