Imen Dridi This easy Julia Childs Blueberry Clafoutis recipe, inspired by Julia Child, is a delicious, creamy dessert that’s quick to make and perfect for any occasion. With simple ingredients like fresh blueberries, vanilla, and a hint of almond extract, it’s a sweet treat that’s flexible and full of flavor. Enjoy warm with a dusting of powdered sugar!
Ingredients Needed
- 1 tablespoon unsalted butter (melted) + more for greasing
- 1 pint fresh blueberries
- ⅓ cup + 1 tablespoon granulated white sugar, divided
- Zest of 1 lemon
- ½ vanilla bean
- 3 large eggs
- ⅛ teaspoon kosher salt
- ¼ teaspoon almond extract
- ⅔ cup all-purpose flou
- r½ cup heavy cream
- ¾ cup whole milkPowdered sugar (for dusting)
How To Make Blueberry Clafoutis
- Preheat the Oven: Preheat your oven to 350°F and set the rack in the middle. Grease a 9-inch round or cast-iron pan with melted butter.
- Prepare the Blueberries: Place 1 pint of fresh blueberries in a medium bowl, add 1 tablespoon of sugar and lemon zest. Toss them together and set aside.
- Scrape the Vanilla Bean: Slice ½ vanilla bean lengthwise. Use a small knife to scrape out the seeds, then add them to your blender.
- Make the Batter: In your blender, combine the vanilla bean seeds, the remaining ⅓ cup of sugar, 3 large eggs, 1 tablespoon melted butter, ⅛ teaspoon kosher salt, ¼ teaspoon almond extract, and ⅔ cup all-purpose flour. Whisk until the mixture is slightly lumpy. Add ½ cup heavy cream and ¾ cup whole milk, then blend until smooth and frothy.
- Assemble the Clafoutis: Spread the sugared blueberries evenly at the bottom of the prepared pan. Slowly pour the batter over the top, ensuring even coverage.
- Bake: Bake for 30 to 35 minutes, or until the edges are golden brown and the center is set but still slightly wobbly. Check for doneness after 25 minutes using a toothpick; it should come out clean.
- Cool and Serve: Let the clafoutis cool for 10-15 minutes before serving, ensuring it’s warm but not hot. Dust with powdered sugar, slice, and enjoy!
Recipe Tips
- Use Fresh Blueberries: Fresh blueberries give the best flavor and texture to this clafoutis. If using frozen, be sure to thaw and drain them to avoid extra moisture in the batter.
- Don’t Overmix the Batter: The batter should be slightly lumpy. Overmixing can make it too smooth, which may affect the texture of the clafoutis.
- Check for Doneness: Start checking after 25 minutes. The clafoutis should be golden at the edges and just set in the middle. It’s okay if it’s still a bit wobbly.
- Use a Cast-Iron Pan: A cast-iron skillet helps achieve a nice golden crust and even cooking, but any oven-safe pan will work.
- Cool Before Serving: Let the clafoutis cool for about 10-15 minutes. This helps the texture set and makes it easier to slice.
How To Store Leftovers
- Refrigerate: Allow leftover clafoutis to cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze it, make sure it’s fully cooled first. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. To thaw, simply leave it in the fridge overnight or let it come to room temperature before serving.
More Julia Child Recipes:
Julia Childs Blueberry Clafoutis
Description
This easy Julia Childs Blueberry Clafoutis recipe, inspired by Julia Child, is a delicious, creamy dessert that’s quick to make and perfect for any occasion. With simple ingredients like fresh blueberries, vanilla, and a hint of almond extract, it’s a sweet treat that’s flexible and full of flavor. Enjoy warm with a dusting of powdered sugar!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F and set the rack in the middle. Grease a 9-inch round or cast-iron pan with melted butter.
- Prepare the Blueberries: Place 1 pint of fresh blueberries in a medium bowl, add 1 tablespoon of sugar and lemon zest. Toss them together and set aside.
- Scrape the Vanilla Bean: Slice ½ vanilla bean lengthwise. Use a small knife to scrape out the seeds, then add them to your blender.
- Make the Batter: In your blender, combine the vanilla bean seeds, the remaining ⅓ cup of sugar, 3 large eggs, 1 tablespoon melted butter, ⅛ teaspoon kosher salt, ¼ teaspoon almond extract, and ⅔ cup all-purpose flour. Whisk until the mixture is slightly lumpy. Add ½ cup heavy cream and ¾ cup whole milk, then blend until smooth and frothy.
- Assemble the Clafoutis: Spread the sugared blueberries evenly at the bottom of the prepared pan. Slowly pour the batter over the top, ensuring even coverage.
- Bake: Bake for 30 to 35 minutes, or until the edges are golden brown and the center is set but still slightly wobbly. Check for doneness after 25 minutes using a toothpick; it should come out clean.
- Cool and Serve: Let the clafoutis cool for 10-15 minutes before serving, ensuring it’s warm but not hot. Dust with powdered sugar, slice, and enjoy!
Notes
- Use Fresh Blueberries: Fresh blueberries give the best flavor and texture to this clafoutis. If using frozen, be sure to thaw and drain them to avoid extra moisture in the batter.
- Don’t Overmix the Batter: The batter should be slightly lumpy. Overmixing can make it too smooth, which may affect the texture of the clafoutis.
- Check for Doneness: Start checking after 25 minutes. The clafoutis should be golden at the edges and just set in the middle. It’s okay if it’s still a bit wobbly.
- Use a Cast-Iron Pan: A cast-iron skillet helps achieve a nice golden crust and even cooking, but any oven-safe pan will work.
- Cool Before Serving: Let the clafoutis cool for about 10-15 minutes. This helps the texture set and makes it easier to slice.
Julia Childs Blueberry Clafoutis
