• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Times
  • About
    • Hire
  • Recipes
    • By Diet
      • GAPS
      • Gluten Free
      • Low-Carb & Grain-Free
      • Paleo
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
  • Just Cook
  • Macarons
  • Start Here
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • How To
  • French Macarons
  • About
  • Hire
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    Honey Blueberry Clafoutis + the genius of Julia Child

    Published: Sep 8, 2020 · Modified: Dec 14, 2020 by Chef Christina

    Jump to Recipe·Print Recipe

    Clafou-what? I know. I'll get to that. Bear with me a short moment if you can. I fell in love with clafoutis (klow-foo-Tee) when the wide world of food celebrated Julia Child's 100th birthday.  The celebration was hard to miss and even harder to escape.

    Honey Blueberry Clafoutis recipe from Edible Times

    Every food media outlet, blogger and French restaurant this side of the pond was cooking or baking in the name of Julia.  So I joined in, and tweaked away at her wonderful eat-any-time-of-day, fruit-laden clafoutis.

    The cleverness of clafoutis

    Honey blueberry calfoutis recipe on Edible Times

    So what is it? Think flan meets bread pudding, they fall in love and bake up beautiful delicious children. A slightly sweet, luscious egg custard with loads of tart, juicy fruit.  Orange blossom honey instead of sugar lends a hint of floral and summer, and a little bit of a real food feel.

    The mise en place (French chef speak for everything in place) for this dessert is also REALLY quick and easy.

    Ingredients for blueberry clafoutis, Edible Times

    Stealing Mrs. Child's trick of the trade

    The reason I'm dragging Julia into this one is she had the perfect trick for keeping all those lovely blueberries (or cherries or raspberries) from falling to the bottom of the dish during baking.  The process is two fold. But totally worth it if you love custard and fruit and the act of sifting cuploads of confectioner's sugar on your sweet endings.

    Honey Blueberry Clafoutis on fork from Edible Times

    Keeping the fruit from sinking

    If you first bake a thin layer of the batter in the dish before adding the berries and remaining batter, you create a sturdy bottom to hold the berries up high and mighty.

    Once the thin skin forms and the edges thicken, leave the dish on the oven rack, but slide it out. Then you can add the remaining batter and berries without risking an emergency room trip for third-degree burns.

    Side Note. Do as I say, not as I do. I don't get great light by my oven, and wanted to have a well-lit photo.

    • Clafoutis batter in pie plate
    • Blueberry clafoutis in pie plate
    • Pouring batter onto clafoutis

    Sprinkle the berries evenly in the dish, then pour the remaining batter in a circular motion to evenly distribute. Slide her back in and bake until until she sets. It's an easy step to showcase beautiful fruit, and makes an extremely simple dessert a stand out. 

    Honey Blueberry Clafoutis from Edible Times

    Gluten or grain-free clafoutis

    Since the initial publishing of this post, I've tested this recipe with Bob's Red Mill Gluten-Free All Purpose Baking Flour. I added a little bit of xanthan gum for surety, but you could probably do without.

    If you want to go grain-free, Bob's Red Mill makes a paleo-style flour. I've never tried it, but don't see why it wouldn't work nearly as well. The ratio of eggs to liquid in the recipe is enough to set a custard. The starch is really a supporting actor, as the eggs will create a sturdy bake when they coagulate in the high heat (#bakingisscience).

    Clafoutis with slice cut out on edibletimes.com

    No matter which way you slice it, clafoutis is a custard to be celebrated any day of the year, along with Julia (Mrs. Childs, if you're tasty). If not for the inescapable, out of control birthday fanfare, for the perfectly great reason to rain down a pound of confectioner's sugar on fruit custard.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Honey Blueberry Clafoutis from Edible Times

    Honey Blueberry Clafoutis (GF)

    5 from 2 reviews

    Print Recipe

    Classic clafoutis is thickened with wheat flour, and if Julia was still with us she'd most likely scoff at using gluten-free flours... but I've never had any complaints with either version.  Both bake up creamy, silky and bursting with tart fruit!

    • Total Time: 1 hour, 10 minutes
    • Yield: 1 8" custard 1x

    Ingredients

    Scale
    • ¾ cups whole milk
    • ½ cup heavy cream
    • ⅓ cup honey, orange blossom recommended
    • 1 tsp orange zest
    • 3 eggs
    • 1 tbsp vanilla extract
    • 1 tsp salt
    • ½ cup flour, all-purpose or gluten free*
    • 2 cups fresh blueberries
    • 2 tbsp granulated sugar
    • confectioner's sugar, for dusting

    Instructions

    1. Preheat oven to 350° F. Grease or spray an 8-inch pie plate or round cake pan with avocado or coconut oil, and sprinkle with granulated sugar.
    2. In a blender, blend all ingredients except granulated sugar and blueberries.
    3. Pour a ¼-inch layer of batter into pie plate, and bake for 5 to 10 minutes, just until a skin forms. Toss blueberries with sugar while first layer sets.
    4. Once a skin begins to form, add blueberries and then remaining custard batter to pan.
    5. Bake until top is golden brown and custard is set (moves cohesively when jiggled) about an hour. Begin checking after 45 minutes for safety. The longer you bake clafoutis, the more prone it will be to excessive cracking (more aesthetics/texture than a factor in taste).
    6. Clafoutis is classically served warm, but cool completely before sliding the whole clafoutis from the pie plate or pan.
    7. Store chilled, reheat gently until warm to serve.

    Notes

    If using a gluten-free flour without xanthan gum, whisk ⅛ teaspoon (a good pinch) into the flour before blending the batter. 

    • Author: Christina
    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Category: Sweets, Recipes
    • Method: Baking
    • Cuisine: French

    Keywords: clafoutis, Julia Child clafoutis, custard desserts, blueberry recipes, gluten-free desserts, French desserts

    Did you enjoy this one?

    Tag @edibletimes or use hashtag #edibletimes.

    Related Posts

    • Bailey's Irish Creme Macarons from Edible Times
      Versatile Coffee Buttercream
    • Tuna salad for tartine recipe from Edible Times
      The Beauty of a Tartine
    • Pollo al Chilindron on plate next to skillet.
      One of my family's favorite chicken dinner recipes
    • A stack of three peanut butter crisped rice squares surrounded by more on the counter covered in chocolate.
      Peanut Butter-Chocolate Crisped Rice Treats
    « Succulent braised beef short ribs and their secrets
    How to make chaffles that actually taste delicious (with three ingredients) »

    Filed Under: Desserts, Gluten Free, Recipes Tagged With: blueberry recipes, clafoutis recipe Julia Child, clafoutis without flour, honey blueberry clafoutis

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Heath

      September 10, 2020 at 10:40 am

      This was very tasty!






      Reply
      • Christina

        September 10, 2020 at 12:02 pm

        Well, thank you!

        Reply
    2. Julia {The Roasted Root}

      August 28, 2012 at 6:33 pm

      This looks just perfect! I love both honey and blueberries and together, they're a match made in heaven! I've never tried making an authentic clafoutis and your recipe looks to-die-for! Looking forward to trying it out!






      Reply
      • edibletimes

        August 29, 2012 at 8:53 am

        It really is SO easy to make. Tastes almost like a lighter bread pudding with fruit. Thanks for stopping by!

        Reply

    Primary Sidebar

    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too. To read about me and my food philosophy, follow this.



    Most Popular

    • Looking down on light pink strawberry French macarons in a mini cake tin with a white doily.
      Strawberry French Macarons Recipe & Two Fillings
    • Simple beef jus poured over sliced roast beef bottom round.
      Classic, Tender Beef Top Round Roast
    • Spiced hot apple cider from apple juice in a mason jar topped with whipped cream.
      Spiced Apple Cider from Apple Juice
    • Looking down on a deeply brown colored whole roasted chicken resting in a saute pan.
      Chef Thomas Keller's Roast Chicken of Bouchon Fame
    • Close up of classic coconut macaroon
      Coconut Macaroons Without Sweetened Condensed Milk
    • Baked sockeye salmon with herbed lemon vinaigrette on a bed of green vegetables.
      How to Cook Sockeye Salmon to Perfect Doneness

    my foodgawker gallery

    Footer

    ↑ back to top

    About

    • About Christina
    • Private Chef Services
    • Privacy & Disclosure
    • Nutrition Notice

    Subscribe

    Looking for free cooking, baking and macaron tips?

    Sign up!

    Recipes

    All Recipes
    Breakfast
    Dinner
    Dessert
    Macarons

    By Diet

    GAPS Diet
    Gluten-Free
    Keto
    Paleo
    Vegan

    Copyright © 2009-2023 Edible Times