Blackberry Clafoutis : A Classic French Dessert with Juicy Blackberries

Atsuko

August 12, 2026

Comments

Atsuko

Founder of @Umami Sans Frontières

This blackberry clafoutis is a simple, traditional French dessert filled with juicy blackberries. Clafoutis is a rustic French dessert made by arranging fresh fruit in a baking dish and pouring over a simple batter made with eggs and milk before baking until beautifully golden. Unlike a traditional cake, clafoutis has a soft, smooth, custard-like texture, somewhere between a baked custard and a tender pudding. The delicate flavor of eggs and milk pairs beautifully with the natural sweetness and tartness of fresh blackberries. This blackberry clafoutis also brings back fond memories of summer holidays when my children were little. We would visit my husband’s family and often go for walks in the woods nearby, where we picked wild blackberries together. We would bring the berries home, and my father-in-law and the children would make clafoutis with what we had picked. It is one of those simple summer memories that has stayed with me, and the reason I still make this blackberry clafoutis today.

Expense

💵

Preparation

15 mins

Baking time

35 mins

Rest Time

Ingredients

Cooking time: about 50 minutes

Ingredients:

Yield: 4-6 servings

300 g blackberries
3 eggs
60 g plain flour
60 g sugar
150 ml milk
A few drops of vanilla extract, or 1 tsp vanilla sugar
Unsalted butter, for greasing the dish
Icing sugar, for dusting

How to make it:

1. Prepare the blackberries:

Gently wash the blackberries and pat them thoroughly dry with kitchen paper.

2. Prepare the baking dish:

Generously grease the inside of the ovenproof glass dish with unsalted butter.

3. Make the clafoutis batter:

Place the eggs, sugar and vanilla in a bowl and whisk until well combined.

Gradually add the flour and milk, alternating between the two and mixing well after each addition, until the batter is smooth.

4. Arrange the blackberries:

Arrange the blackberries evenly over the bottom of the prepared dish. Gently pour the batter over the blackberries.

5. Bake:

Bake in a preheated oven at 180°C for 35–40 minutes.

The clafoutis is ready when the centre has puffed up slightly and the top is beautifully golden. Remove from the oven.

6. Chill overnight:

Allow the clafoutis to cool to room temperature, then place it in the refrigerator and chill overnight.

Remove from the refrigerator about 30 minutes before serving. Dust with icing sugar, if desired, just before serving.

🌟Tips for the Perfect Blackberry Clafoutis🌟

⭐️ For a richer, creamier clafoutis:

This recipe uses only milk for a lighter texture. If you prefer a richer, creamier clafoutis, replace some of the milk with cream. Try 100 ml milk and 50 ml cream for a little extra richness while still allowing the sweet-tart flavour of the blackberries to shine through.

⭐️ Add the flour and milk gradually:

Rather than adding them all at once, alternate between small amounts of flour and milk, mixing well after each addition. This helps prevent lumps and creates a smooth batter.

⭐️ Don’t worry if your clafoutis deflates:

Clafoutis puffs up beautifully as it bakes, then gradually settles once it comes out of the oven. This is completely normal, so don’t worry if it loses some of its height as it cools.

⭐️ Chill overnight for the best texture:

Chilling the clafoutis overnight allows the custard-like batter to set and the flavours to come together. Take it out of the refrigerator about 30 minutes before serving so that it isn’t too cold and the flavour of the blackberries can really come through.

⭐️ Add your favourite finishing touch:

The clafoutis is delicious simply dusted with icing sugar, but you can also serve it with a scoop of vanilla ice cream or a spoonful of lightly whipped cream.