Imen Dridi Julia Child’s Blueberry Clafoutis is made with milk, sugar, eggs, vanilla, salt, flour, and fresh blueberries, and baked for 50 minutes until golden perfection.
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💜 Why You’ll Love This Blueberry Clafoutis Recipe:
- Easy to make with everyday ingredients.
- Delicate texture with bursts of juicy berries.
- Versatile – serve warm or at room temperature.
- The perfect balance of sweet and tart flavors.
❓ What Is Julia Child’s Blueberry Clafoutis Recipe?
Julia Child’s Blueberry Clafoutis recipe combines milk, sugar, eggs, vanilla, salt, flour, and fresh blueberries, creating a luscious custard-like batter, baked until golden perfection. Elegant, simple, and utterly delicious.
🍇 Julia Childs Blueberry Clafoutis Ingredients
- Butter for pan
- 1 and ¼ cups whole or 2 percent milk
- ⅔ cup granulated sugar, divided
- 3 eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- 1 cup flour
- 1 pint (2 generous cups) of blackberries or blueberries, rinsed and well-drained
- Powdered sugar in a shaker
🥧 How To Make Julia Childs Blueberry Clafoutis
- Bring the oven temperature up to 350 degrees. Lightly coat a medium-sized, deep (1½ inches) flameproof baking dish with butter.
- In a blender, combine the milk, half a cup of granulated sugar, eggs, vanilla extract, salt, and flour. Whip for approximately 1 minute at high speed until the mixture is smooth and foamy.
- Spread batter into the baking dish in a layer that is ¼ inch thick. Place the dish over a low-medium heat burner and cook for one or two minutes or until a thin layer of batter forms at the base of the pan. Take off the heat.
- Scatter the remaining ⅓ cup of granulated sugar over the batter and top with the berries. Pour in the remaining batter and use the spoon to level it out.
- Bake in the middle of the oven for around 50 minutes, or until the top is golden and puffy and a toothpick inserted in the middle comes out clean.
- Add powdered sugar right before serving. It is not necessary to serve clafoutis hot, but it should be served warm. As it cools, a little bit of it will sink.
💭 Recipe Tips
- Ensure berries are well-drained to prevent excess moisture.
- Use a flameproof baking dish for even cooking.
- Adjust sugar according to the sweetness preference of berries.
- Allow clafoutis to cool slightly before serving to set.
🍨 What To Serve With Blueberry Clafoutis?
Serve Blueberry Clafoutis with a dollop of whipped cream or a scoop of vanilla ice cream, a cup of hot coffee or tea, caramel sauce, and fresh fruit salad.
🎚 How To Store Leftovers Blueberry Clafoutis?
- In The Fridge: Preserve leftover blueberry clafoutis covered in the fridge for up to 3 days.
- In The Freezer: Wrap leftover blueberry clafoutis tightly in plastic wrap and keep for up to 1 month.
🥵 How To Reheat Leftovers Blueberry Clafoutis?
- Oven: Reheat leftover blueberry clafoutis on a baking sheet at 350°F for 10 to 15 minutes until warmed through.
- Microwave: Heat leftover blueberry clafoutis in a microwave-safe plate on medium power in 30-second intervals until heated.
FAQs
Is blueberry clafoutis similar to a cobbler?
Blueberry clafoutis and cobbler differ; clafoutis features fresh fruit suspended in a custard-like batter, while cobbler typically has a biscuit or cake-like topping.
Why is my blueberry clafoutis rubbery?
Rubbery blueberry clafoutis may result from overcooking, causing the custard-like texture to become tough and less enjoyable.
Should blueberry clafoutis be runny?
Blueberry clafoutis should not be runny; it should have a set, custard-like texture with the berries evenly distributed throughout.
How do you know when blueberry clafoutis is done?
Blueberry clafoutis is done when the top is golden and puffy, and a toothpick inserted in the center comes out clean.
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Julia Child Blueberry Clafoutis Nutrition Facts
Amount Per Serving
- Calories 123
- Total Fat 5.5g
- Sodium 63.9mg
- Total Carbohydrate 8.6g
- Dietary Fiber 1.4g
- Sugars 5g
- Protein 4.1g
Julia Childs Blueberry Clafoutis
Description
Julia Child’s Blueberry Clafoutis is made with milk, sugar, eggs, vanilla, salt, flour, and fresh blueberries, and baked for 50 minutes until golden perfection.
Ingredients
Instructions
- Bring the oven temperature up to 350 degrees. Lightly coat a medium-sized, deep (1½ inches) flameproof baking dish with butter.
- In a blender, combine the milk, half a cup of granulated sugar, eggs, vanilla extract, salt, and flour. Whip for approximately 1 minute at high speed until the mixture is smooth and foamy.
- Spread batter into the baking dish in a layer that is ¼ inch thick. Place the dish over a low-medium heat burner and cook for one or two minutes or until a thin layer of batter forms at the base of the pan. Take off the heat.
- Scatter the remaining ⅓ cup of granulated sugar over the batter and top with the berries. Pour in the remaining batter and use the spoon to level it out.
- Bake in the middle of the oven for around 50 minutes, or until the top is golden and puffy and a toothpick inserted in the middle comes out clean.
- Add powdered sugar right before serving. It is not necessary to serve clafoutis hot, but it should be served warm. As it cools, a little bit of it will sink.
Notes
- Ensure berries are well-drained to prevent excess moisture.
Use a flameproof baking dish for even cooking.
Adjust sugar according to the sweetness preference of berries.
Allow clafoutis to cool slightly before serving to set.
