Easy French Blackberry Clafoutis

Easy blackberry clafoutis offers the sweet tang of ripe berries nestled in a creamy French custard. With just a few basic ingredients and less than an hour of your time, you can create a beautiful dessert that works for both a casual breakfast or a special dinner finale. Baking this classic always reminds me of late summer mornings when the markets are overflowing with berries, and the smell of custard fills the kitchen.

I first made this after a trip to the farmers market when my kids begged for something sweet with our fresh blackberries. Now it is a family go-to for every berry season.

Ingredients

• All purpose flour: gives structure to the custard as it bakes look for fresh flour without any musty smell for best texture
• Granulated sugar: sweetens the batter just enough try organic sugar if you prefer a richer flavor
• Salt: highlights the sweetness and balances the custard use fine sea salt for easier mixing
• Large eggs: provide richness and help the clafoutis set choose eggs with bright yolks for best color
• Heavy whipping cream: blends with milk for that signature French custard look for cream with a short ingredient list
• Reduced fat milk: keeps the dessert lighter but still creamy whole milk also works if you want extra richness
• Pure vanilla extract: adds classic warmth choose real vanilla for a deeper taste
• Orange liqueur or brandy: brings a hint of fruit and floral notes but can be swapped out for juice if avoiding alcohol
• Blackberries: offer juicy tartness and a wonderful burst with each bite use ripe but firm berries with a deep color
• Unsalted butter: dotted on top makes the surface golden and adds a luscious finish use a European style butter for even more flavor

Step-by-Step Instructions

Prepare the Baking Dish:

Butter the bottom and sides of a ten inch ceramic flan dish or pie plate making sure every spot is coated then sprinkle with a light dusting of flour to prevent sticking

Mix the Dry Ingredients:

In a large bowl whisk together flour sugar and salt until thoroughly combined and lump free which ensures a smooth batter

Combine the Wet Ingredients:

In a separate bowl whisk eggs cream milk vanilla and orange liqueur together until everything is fully blended you want the mixture to look pale and creamy

Create the Batter:

Slowly pour the wet mixture into the dry ingredients gently whisking until you have a silky batter with no visible lumps take your time so no pockets of flour remain

Assemble the Clafoutis:

Pour the batter into the prepared baking dish making sure it spreads evenly across the base then scatter the blackberries all over so each slice gets plenty of fruit finally dot the surface with small pieces of butter to add richness as it bakes

Bake and Cool:

Place the dish in a preheated three hundred fifty degree oven bake for forty to fifty minutes or until the edges are set and the center still has a slight jiggle the custard will finish setting from the residual heat as it cools

Serve:

Let the clafoutis rest for at least fifteen minutes before slicing serve it warm at room temperature or cold straight from the fridge each temperature offers a slightly different texture experience

Save

There is something magical about how the vanilla and orange liqueur blend with sweet blackberries creating a perfume that fills the kitchen. I always remember serving this for breakfast on my grandmother’s porch letting the slices cool as we sat in the morning sun.

Storage Tips

Keep leftover clafoutis covered in the refrigerator for up to three days. Enjoy it cold for a firm texture or let it sit at room temperature for a softer bite. Avoid freezing as the custard can become watery once thawed.

Ingredient Substitutions

If you are out of blackberries try raspberries pitted cherries or sliced peaches instead. For an alcohol free version boost the vanilla and use a splash of orange or apple juice. Dairy free milk and coconut cream also work in a pinch though texture changes slightly.

Serving Suggestions

Dust with powdered sugar right before serving for a beautiful look. For extra decadence serve with a dollop of whipped cream or a scoop of vanilla ice cream. This dessert also pairs well with a mug of coffee or a glass of crisp white wine.

A French Classic With a Story

Clafoutis originated in the Limousin region of France and was traditionally made with unpitted cherries. Over time home cooks across France used whatever fruit was available. My favorite thing about this recipe is how it adapts to what is fresh where you live turning humble ingredients into something truly special.

Save

Recipe FAQs

→ Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries can be used. Do not thaw them first; add them straight to the batter to avoid excess moisture.

→ What type of pan works best?

A ceramic flan or quiche pan is ideal, but a large pie plate also works well for this dish.

→ Can I make it ahead?

Absolutely—clafoutis keeps well in the fridge for up to two days. Serve chilled or gently reheat before serving, if desired.

→ Is it necessary to include alcohol?

No, you can omit the liqueur. Substitute with orange juice, apple juice, or simply increase the vanilla for flavor.

→ How do I know when it's done baking?

The custard should be barely set in the center and slightly jiggly. Residual heat will finish setting after removing from the oven.

→ Can I use other berries?

Yes, feel free to swap blackberries for raspberries, cherries, or a mix of seasonal berries for variety.