Blueberry Clafoutis


I first tried a “Clafoutis” when working for Café Rouge – they do lovely Raspberry Clafoutis – go and try them! This dessert is the French alternative to a Bakewell Tart – although not as sickly I find – another light dessert perfect for summer!

(You could possibly make this dessert with raspberries or even blackberries too!)

You will need:

  • 85g flaked almonds/ ground almonds
  • 25g plain flour
  • A pinch of sea salt
  • 140g golden caster sugar
  • 3 large free-range eggs
  • 4 large free-range egg yolks
  • 375ml double cream
  • 375g blueberries (3 packets)


  1. Preheat your oven to 200C/gas 6/fan 180C
  2. This recipe can be made in a pie/flan dish or a loose-bottomed cake tin. I used a pie dish, as I like to think of this as a pie… Butter your pie dish!
  3. Grind the almonds to a very fine powder (or simply buy ground almonds) in a small food processor then blend in the flour and salt.
  4. Add the sugar, whole eggs, yolks and cream. Whisk until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
  5. You can both scatter the blueberries in the bottom of your dish and allow them to rise randomly in the oven or do what I did and mix them into your Clafoutis mixture and then pour the whole mixture into your dish.
  6. Bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm or cold with some single cream – lovely!