Blueberry-Ginger Clafoutis
Blueberry-Ginger Clafoutis is a simple and cozy baked dessert that brings together juicy blueberries and a gentle zing of fresh ginger in a light, custardy batter. It’s like a warm,…
Tip: save now, cook later.Blueberry-Ginger Clafoutis is a simple and cozy baked dessert that brings together juicy blueberries and a gentle zing of fresh ginger in a light, custardy batter. It’s like a warm, puffy pancake baked right in the oven, sweet but not too much, with the berries bursting in each bite and just a hint of spice from the ginger.
I love making this clafoutis because it feels special but is actually super easy to pull off. The ginger adds a nice little surprise that makes this dessert stand out without overpowering the natural sweetness of the blueberries. It’s perfect for when you want something homemade but don’t want to fuss too much in the kitchen.
My favorite way to serve it is slightly warm, maybe with a dusting of powdered sugar or a scoop of vanilla ice cream on the side. It’s a great treat for brunch or a casual dinner with friends. Every time I make this, it brings back memories of cozy afternoons in the kitchen, and it always gets a thumbs up from everyone who tries it.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries bring juicy pops of flavor and moisture. If fresh aren’t available, frozen work too—just thaw and drain them well to avoid extra water in the batter.
Fresh Ginger: Fresh ginger adds a bright, zesty warmth. If you don’t have fresh ginger, ground ginger is fine—use about half the amount. It won’t be as vibrant but still tasty.
Milk or Half-and-Half: Whole milk keeps the custard creamy but feel free to use half-and-half for a richer texture or a dairy-free milk like oat or almond if you prefer. Just expect a slightly different texture.
Flour: All-purpose flour is standard here, but you can swap with gluten-free flour blends for gluten sensitivity. Make sure it’s a 1:1 substitution for baking.
How Do I Get the Perfect Custard Texture in Clafoutis?
The key to a smooth, tender custard is to mix the batter well but don’t overdo it. Whisk the eggs and sugar together until slightly frothy, then carefully add the flour to avoid lumps.
- Use a fine whisk or sift flour first to keep the batter smooth.
- Add milk slowly while stirring to avoid clumps.
- The batter should be thin, almost like heavy cream—this helps it set properly but stay soft.
- Bake until puffed and golden; it will deflate slightly as it cools but stay creamy inside.
Patience with gentle mixing and careful baking time gives you that classic lightly set custard with soft edges and juicy blueberry pockets.
Equipment You’ll Need
- 9-inch round baking dish or ovenproof skillet – perfect size for even baking and easy to serve from.
- Whisk – helps blend the eggs, sugar, and flour smoothly for a lump-free batter.
- Mixing bowls – you’ll need one medium bowl for the batter and another for prepping ingredients.
- Grater or microplane – essential for finely grating fresh ginger to get that bright zing.
- Sifter (optional) – makes a smoother batter by removing lumps from the flour and powdered sugar.
Flavor Variations & Add-Ins
- Swap blueberries for cherries or raspberries for a tart twist that pairs nicely with the custard.
- Add a sprinkle of cinnamon or nutmeg to the batter for warmer spice notes, great in cooler months.
- Mix in a handful of toasted almonds or walnuts before baking for a nutty crunch.
- Stir in a tablespoon of orange zest along with the ginger to brighten the flavors with citrusy freshness.
Blueberry-Ginger Clafoutis
Ingredients You’ll Need:
Main Ingredients:
- 1 cup fresh blueberries (plus extra for garnish)
- 3 large eggs
- 1 cup whole milk or half-and-half
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons freshly grated ginger (or 1 teaspoon ground ginger)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter (for greasing the dish)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 35 to 40 minutes for baking. Plan for some extra time to cool the clafoutis slightly before serving.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Blueberries:
Preheat your oven to 350°F (175°C). Generously butter a 9-inch round baking dish or an ovenproof skillet. Spread 1 cup of fresh blueberries evenly across the bottom of the dish.
2. Mix the Batter:
In a medium bowl, whisk together the eggs and sugar until blended and slightly frothy. Gradually whisk in the flour and salt until the mixture is smooth. Next, stir in the milk (or half-and-half), grated fresh ginger, and vanilla extract until everything is well combined. The batter should be fairly thin.
3. Bake and Serve:
Pour the batter gently over the blueberries in the dish. Bake for 35 to 40 minutes, or until the clafoutis is puffed and golden around the edges. A knife inserted in the center should come out clean. Remove it from the oven and let it cool slightly—the clafoutis will settle as it cools. Before serving, dust with powdered sugar and garnish with extra fresh blueberries if you like. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain frozen blueberries well to avoid excess moisture that can make the clafoutis too wet. Gently pat them dry before adding to the dish.
How Do I Store Leftovers?
Store leftover clafoutis in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to restore its soft texture.
Can I Substitute Dairy Milk with Plant-Based Milk?
Absolutely! Use almond, oat, or soy milk as a one-to-one substitute. The texture might be slightly different but it will still taste delicious.
Is It Possible to Make This Ahead of Time?
You can prepare the batter and fruit the day before and keep it covered in the fridge. Bake just before serving for the freshest clafoutis with a puffed golden top.