Clafoutis is a simple custard like French breakfast or dessert that is super simple to make. This blackberry clafoutis has just a hint of lemon zest that really makes it pop!
Have you ever tried clafoutis? To me it is like a cross between a custard and a dutch baby pancake.
I swapped the usual cherries for blackberries and added a bit of lemon zest for brightness. The result would be a perfect brunch treat with a cup of coffee!
Don’t let the French origins of this recipe scare you off. Some French recipes can be a little fussy or technique heavy, but this one is super simple.
If you can measure a handful of ingredients and stir them together, you are in luck! I guess you’ll need to be able to put it in the oven too, but you get the point.
The strange weather pattern from this spring has our garden all out of sorts. Our plants are big and green, but we have harvested very little so far this year.
Our blackberry patch is included in that. The bushes are not as big as usual and by the time the birds take their share, there aren’t a lot of berries left for us.
Usually we have a couple of gallons of berries in the freezer in addition to the ones we eat as we go. I guess a lean year will help is appreciate the next plentiful one.
With berries at a premium, I wanted to be sure to use some in something fun and different. Clafoutis had been on my mind and a blackberry version sounded scrumptious.
So I whipped up the creamy batter and added a hint of lemon because I think citrus and berries belong together. After being baked until set and dusted with powdered sugar, I dug in.
Clafoutis is great served warm and it’s good at room temperature as well. This version is only very lightly sweetened and our berries were on the tart side, so the powdered sugar helped.
Feel free to add an extra Tablespoon or two of sugar to the custard mixture if you know your fruit is tart or you like it on the sweeter side.
It is great served plain or could be dressed up with a little bit of fresh whipped cream and a sprig of mint.
Whether you serve it as a simple summer dessert or as a breakfast treat, do yourself a favor and whip some up soon.
Feel free to play with different fruits in this recipe. I can’t wait to hear what variations you try and love!
More great blackberry recipes:
- Blackberry Shortcake Cake is a great cake with layers of biscuity cake filled with whipped cream frosting and blackberry sauce. It’s like a giant blackberry shortcake that is perfect for slicing and sharing.
- Fresh Squeezed Blackberry Lemonade is a super refreshing summer drink. Fresh squeezed lemons and blackberry puree come together to make something magical!
- Blackberry Pie is a double crusted pie that is super tasty. Add a scoop of ice cream for the perfect treat!
- Blackberry Ice Cream is a smooth and creamy delight. It is love at first bite for everyone that has it!
- Blackberry Crisp is everything you’d want it to be, loads of berries and a golden oatmeal topping. It is another one that is begging for a scoop of ice cream on top.
- For a cute little portable dessert, try baking blackberry cobblers in jars. They are perfect for parties or a picnic.
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/3 tsp salt
- 3 large eggs
- 2 cups half and half (or half cream and half milk)
- 2 teaspoons vanilla
- zest of one lemon
- 2 1/2 cups blackberries
- Grease an 8 inch square casserole (or pie plate) and preheat oven to 350°F.
- In a small bowl, whisk together flour, sugar and salt. Then set aside.
- In a medium bowl, whisk together eggs, half and half, lemon zest and vanilla.
- Stir dry ingredients into wet ingredients, beating until the lumps are gone.
- Pour mixture into prepared pan and then scatter blackberries over the top.
- Bake for 40-50 minutes or until just set.
- Serve warm or at room temperature, sprinkled with powdered sugar and topped with whipped cream if desired.
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Amount Per Serving: Calories: 182Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 119mgCarbohydrates: 29gFiber: 3gSugar: 16gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.