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Blueberry Clafoutis

(recipe, Karen Binder & Rich Coffey)

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Clafoutis is a custardy-cakey confection that can be used as a vehicle for any fresh seasonal fruit. Berries, cherries, and fresh peach slices all work well. If you use cherries, consider replacing the Grand Marnier with Kirsch.


  1. 2 Tbsp. butter, for greasing the pans
  2. 4 cups fresh or frozen blueberries, cleaned, stemmed, and dried
  3. 6 large eggs
  4. 1 cup granulated sugar
  5. ½ cup all-purpose flour, sifted
  6. 2 cups half-and-half (or 1 cup milk and 1 cup cream)
  7. 1 Tbsp. butter, melted
  8. 1 vanilla bean, split and scraped, or 1 tsp. vanilla extract
  9. 1 Tbsp. Grand Marnier (optional)


  1. Preheat the oven to 350 degrees. Grease two 9-inch pie plates with the 2 Tbsp. cold butter. Line the buttered dishes with the blueberries.
  2. Crack the eggs into a large mixing bowl. Whisk in the sugar and flour. Whisk in the half-and-half, melted butter, vanilla bean and seeds or vanilla extract, and Grand Marnier (if using). (You can also put all the batter ingredients into a blender and blitz them together.)
  3. Pour the batter over the blueberries and bake until just golden-brown on top, about 40 to 45 minutes. Serve warm or cold, as is or with ice cream or fresh whipped cream.


Culinate editor's note: This clafoutis — essentially a baked custard-cake — is on the jiggly, custardy end of the clafoutis spectrum. For a less moist clafoutis — the kind you're likely to find in French patisseries — try Almost Classic Cherry Clafouti. And for a firm, dry clafoutis, make Anthony Bourdain's Clafoutis.