Blueberry-Ginger Clafoutis is a simple, cozy dessert that feels like a warm hug on a plate. It’s a soft, lightly sweetened custard baked with juicy blueberries and a little kick of fresh ginger. The texture is like a mix between a pancake and a flan, which makes it really fun to enjoy spoonful by spoonful.
I love making this clafoutis because it’s quick to whip up, and the fresh ginger gives it a lovely, unexpected twist that balances the sweetness of the blueberries. You don’t have to peel or fuss too much – just toss everything together and bake. It’s one of those recipes that always makes people smile around the table.
My favorite way to serve it is warm, straight from the oven, maybe with a little dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s great for breakfast, dessert, or even a cozy afternoon snack. Whenever I make this, the house fills with a wonderful fruity and spicy aroma that always gets everyone excited.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries give a juicy burst and pretty color. Frozen work well too; just thaw and drain them first so they don’t make the batter watery.
Fresh Ginger: Grated fresh ginger adds a nice warm zing. If you don’t have fresh, you can use 1/4 teaspoon ground ginger, but fresh always tastes brighter.
Milk: Whole milk keeps the clafoutis creamy. You can try 2% or even almond milk if you want a lighter or dairy-free version.
Butter: Butter is for greasing the pan and adds a subtle richness. Use any neutral oil if needed, but butter’s flavor is lovely here.
How Do You Get the Perfect Light, Custardy Texture in Clafoutis?
The key is to make a smooth batter and not overbake it. Here’s how:
- Whisk eggs and sugar until a bit frothy to add air into the batter.
- Sift or whisk flour in well to avoid lumps, creating a nice smooth mix.
- Gradually add milk and vanilla, stirring gently for an even batter.
- Bake until puffed and golden but not browned too much—this keeps it soft.
- Let it cool slightly; it will settle but stay tender, just right for that custard-like feel.
Using an ovenproof skillet helps with even cooking. If the edges get too brown, loosely cover with foil toward the end. This keeps the clafoutis soft and tasty!
Equipment You’ll Need
- 9-inch ovenproof skillet or baking dish – perfect size for even baking and easy serving.
- Whisk – helps you blend eggs, sugar, and flour into a smooth, lump-free batter.
- Mixing bowl – use one big enough to whisk without spilling.
- Grater or microplane – for fresh ginger to get small pieces that blend nicely.
- Spatula or wooden spoon – to help mix ingredients gently.
- Sifter or fine mesh strainer (optional) – great to sift flour or powdered sugar for dusting.
Flavor Variations & Add-Ins
- Swap blueberries for cherries for a classic clafoutis flavor that’s a little tart and extra juicy.
- Add a teaspoon of cinnamon or nutmeg for warm spice notes that complement the ginger’s zing.
- Try coconut milk instead of regular milk for a tropical twist with subtle sweetness.
- Stir in toasted almonds or hazelnuts on top before baking for crunch and nutty flavor contrast.
How to Make Blueberry-Ginger Clafoutis
Ingredients You’ll Need:
- 1 cup fresh blueberries (can use frozen, thawed and drained)
- 1 tablespoon fresh ginger, grated
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (for greasing the pan)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35 to 45 minutes to bake. Let it cool for a few minutes before serving, so the clafoutis sets properly. In total, you’ll spend around 50 minutes to have this warm, cozy dessert ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Pan and Fruit:
Preheat your oven to 350°F (175°C). Lightly butter a 9-inch ovenproof skillet or baking dish. Spread the blueberries evenly across the bottom. Sprinkle the freshly grated ginger over the berries to add a gentle spicy flavor.
2. Make the Batter:
In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes light and slightly frothy. Add the flour and salt, then whisk again until the batter is smooth without lumps. Slowly pour in the milk and vanilla extract, stirring gently until the batter is well combined and thin.
3. Bake the Clafoutis:
Pour the batter over the blueberries and ginger in the prepared pan. Put the skillet in the oven and bake for 35 to 45 minutes. The clafoutis is done when it’s puffed up, lightly golden on top, and a knife or toothpick inserted near the center comes out clean.
4. Finish and Serve:
Take the clafoutis out of the oven and let it cool slightly. It will deflate a bit but remain soft and custardy inside. Dust with powdered sugar before serving. Serve warm on its own, or add whipped cream or a scoop of vanilla ice cream for a special treat.
Can I Use Frozen Blueberries for This Clafoutis?
Yes, frozen blueberries work great! Just make sure to thaw them completely and drain any excess liquid to prevent the batter from becoming watery.
Can I Make Blueberry-Ginger Clafoutis Ahead of Time?
Absolutely! You can bake it in advance and store it covered in the refrigerator for up to 2 days. Reheat gently in the oven before serving to keep it warm and soft.
How Should I Store Leftovers?
Store any leftover clafoutis in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature or microwave in short bursts until warmed through.
Can I Substitute the Milk with a Dairy-Free Option?
Yes, you can swap whole milk for almond, oat, or coconut milk. Just keep in mind the flavor and texture might vary slightly, but it will still be delicious!