Blueberry-Ginger Clafoutis
Blueberry-Ginger Clafoutis is a lovely, simple French dessert with juicy blueberries and a gentle kick of fresh ginger baked right into a soft, custardy batter. It’s like a thick pancake…
Tip: save now, cook later.Blueberry-Ginger Clafoutis is a lovely, simple French dessert with juicy blueberries and a gentle kick of fresh ginger baked right into a soft, custardy batter. It’s like a thick pancake meeting a light cake, with the blueberries bursting in your mouth and the ginger adding a little surprise warmth.
I love making this clafoutis when blueberries are in season because their sweetness pairs so well with the zing of ginger. It’s one of those easy recipes that looks fancy but really comes together quickly. I often sprinkle a bit of powdered sugar on top before serving—that little extra touch makes it feel special.
This dessert is perfect warm or at room temperature, and I usually serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a dish that feels cozy and fresh at the same time, and it never fails to bring smiles at the table, whether for a casual weekend treat or a relaxed dinner with friends.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries work best for their juicy burst and natural sweetness. You can use frozen ones, but thaw and drain them first to avoid watery batter.
Fresh Ginger: This gives a nice warm zing. If you don’t have fresh, try using 1/2 teaspoon dry ground ginger, but fresh is best for brightness.
Milk: Whole milk adds creaminess. You can substitute with almond milk or oat milk for a dairy-free option, though the texture will be slightly different.
All-purpose Flour: Standard for the batter’s light structure. You can swap in gluten-free flour blends in equal amounts if needed.
Butter: Melted butter enriches the batter and helps with browning. For a dairy-free version, use coconut oil or a plant-based butter.
How Do You Get the Perfect Custardy Texture in Clafoutis?
The key is mixing the batter just right and baking gently so it sets without becoming dry or rubbery.
- Whisk eggs, sugar, and ginger until smooth and slightly frothy to incorporate air and flavor.
- Add flour gradually to prevent lumps; a smooth batter creates a tender clafoutis.
- Slowly whisk in milk and melted butter for an even mixture that bakes evenly.
- Use a moderate oven temperature (around 350°F) to bake slowly, allowing the custard to set soft and creamy.
- A knife test helps check doneness—a clean knife means you’re ready to take it out.
- Let it cool a bit; it will gently deflate but stay soft and creamy inside.
Equipment You’ll Need
- 9-inch round baking dish or individual ramekins – perfect size for even cooking and that classic clafoutis shape.
- Mixing bowl – big enough to whisk eggs, sugar, and batter smoothly without spills.
- Whisk – helps you blend the batter into a smooth, lump-free custard.
- Microplane or fine grater – great for grating fresh ginger finely for even flavor distribution.
- Measuring cups and spoons – to keep your ingredient amounts accurate and consistent.
Flavor Variations & Add-Ins
- Swap blueberries for cherries or raspberries – cherries give a classic French touch; raspberries add bright tartness.
- Add a splash of orange zest or a teaspoon of almond extract – these bring a lovely aromatic twist.
- Stir in a handful of toasted almonds or chopped pistachios on top – for nice crunch and nutty flavor contrast.
- Mix in some diced pear or apple with the berries – adds sweetness and a bit of texture variety.
How to Make Blueberry-Ginger Clafoutis?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup fresh blueberries
- 1 tablespoon fresh ginger, finely grated
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful clafoutis takes about 10-15 minutes for preparation and another 35-40 minutes to bake. After baking, allow it to cool slightly before serving. In total, plan for around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Start by preheating your oven to 350°F (175°C). Lightly butter a 9-inch round baking dish or several smaller ramekins to keep the clafoutis from sticking.
2. Add the Blueberries:
Evenly spread the fresh blueberries in the bottom of your prepared baking dish. This fruity layer will bake beautifully under the batter.
3. Mix the Batter:
In a mixing bowl, whisk together the eggs, granulated sugar, and grated fresh ginger until the mix is smooth and a bit frothy. Then, add the flour and salt, whisking again until you have a lump-free batter.
4. Combine Liquids and Pour:
Slowly whisk in the milk, melted butter, and vanilla extract until everything is fully combined and smooth. Pour this batter evenly over the blueberries in your baking dish.
5. Bake It:
Place the dish in your preheated oven and bake for about 35-40 minutes, or until the clafoutis puffs up, turns golden around the edges, and feels set in the center—you can check by inserting a knife that should come out clean.
6. Cool and Serve:
Take the clafoutis out of the oven and let it cool slightly—it will gently deflate as it cools, which is perfect. Before serving, dust the top with powdered sugar for a pretty finish. Serve warm or at room temperature, with whipped cream or vanilla ice cream if you like.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen blueberries well to avoid excess moisture that could make the batter too watery.
How Should I Store Leftover Clafoutis?
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in the oven or enjoy chilled — the flavor only gets better!
Can I Substitute Milk in This Recipe?
Absolutely! Whole milk works best for creaminess, but you can use almond or oat milk for a dairy-free option. The texture will be slightly different but still delicious.
Is It Possible to Make This Recipe Ahead of Time?
Yes! You can prepare the batter and assemble the clafoutis a few hours before baking. Keep it covered in the fridge until you’re ready to bake for best results.