Lightly sweet and full of sweet summer fruit, this peach and blueberry clafoutis is a beautiful, unfussy dessert that’s perfect for using whatever fruit you have on hand. A hint of lemon sugar brings brightness, while the simple batter bakes up into a golden, puffed masterpiece.
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About This Recipe
Clafoutis is a classic French dessert made by baking fruit in a simple, crepe-like batter until puffed and custardy. Inspired by Julia Child’s cherry version, this one features sweet blueberries and fresh peach slices layered with lemon sugar for a burst of citrus.
A solid tip is to pre-bake a bit of the batter first, which helps the fruit stay near the top. This clafoutis works beautifully as a brunch dish or dessert, especially when served with a dusting of powdered sugar or a spoonful of whipped cream.
📋 Ingredients
- Milk: Whole milk is ideal for a rich, custardy texture. Avoid non-fat milk for best results.
- Eggs: Room temperature eggs blend more easily into the batter and help with rise.
- Lemon Zest: Use a microplane to zest only the outer yellow layer. Avoid the bitter white pith.
- Blueberries: Fresh or frozen both work, just avoid overly watery fruit if using frozen.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Fruit options: Cherries is classic, but use any fruit, such strawberries, raspberries, all blueberries, or a combo. Fresh or frozen fruit both work.
- Flour swaps: While untested here, readers have had success using almond flour or a 1:1 gluten-free flour blend.
- Flavor variations: Try orange zest instead of lemon zest. If you're making a cherry version, try swapping vanilla extract for a small splash of almond extract.
⏲️ Instructions
Make the Batter. Add milk, eggs, half the sugar, vanilla, flour, and salt to a blender. Blend until smooth and slightly frothy.
Pre-Bake the Base. Pour about ½ of the batter into a buttered baking dish. Bake for 10 minutes at 350°F to lightly set the base. This helps prevent the fruit from sinking.
Layer the Fruit. Arrange the blueberries and peach slices evenly over the partially baked batter.
Add the Lemon Sugar. Rub the lemon zest into the remaining sugar and sprinkle it generously over the fruit.
Pour the Remaining Batter. Gently pour the rest of the batter over the fruit so everything is evenly coated.
Bake the Clafoutis. Bake for 50-55 minutes, or until puffed and golden. A toothpick inserted in the center should come out clean.
📍 Recipe Tips
- Blend the batter well: Use a blender to mix the batter until smooth and slightly frothy. The tiny bubbles help the texture turn light and custardy as it bakes.
- Pre-bake a little batter first: This helps the fruit stay near the top instead of sinking.
- Make citrus sugar: Rub the zest into the sugar with your fingertips until it’s very fragrant. This releases the natural citrus oils and really wakes up the fruit flavor.
- Test for doneness: Insert a toothpick into the center and if it comes out clean, the clafoutis is ready. If the batter still sticks, bake a few more minutes and check again.
Serving Suggestions
Clafoutis is delicious slightly warm, at room temperature, or chilled. It’s perfect on its own, dusted with powdered sugar, or served with whipped cream or a dollop of crème fraîche.
For brunch, pair it with something savory like:
More Fruit Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Peach and Blueberry Clafoutis
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 ¼ cups whole milk
- 3 large eggs room temperature
- ⅔ cup granulated sugar divided
- Zest of 1 lemon or orange
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup blueberries fresh or frozen
- 1 ripe peach thinly sliced
- Butter for greasing the baking dish
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9-inch round baking dish or similar-sized oven-safe dish.
- Make citrus sugar: In a small bowl, combine the zest of 1 lemon with ⅓ cup of the sugar. Use your fingers to rub the zest into the sugar until fragrant and pale yellow. Set aside.
- Blend the batter: In a blender, combine the milk, eggs, remaining ⅓ cup sugar, vanilla extract, flour, and salt. Blend until smooth and well combined, about 30 seconds.
- Pre-bake the base: Pour about ½ of the batter into the prepared baking dish—just enough to coat the bottom. Place in the preheated oven and bake for 10 minutes, or until slightly set.
- Add the fruit: Carefully remove the dish from the oven. Evenly scatter the blueberries and thin peach slices over the partially set batter. Sprinkle the citrus sugar evenly over the fruit.
- Pour and bake: Gently pour the remaining batter over the fruit and return to the oven. Bake for 50-55 minutes, or until puffed, golden, and set in the center.
- Cool and finish: Let cool slightly. Dust with powdered sugar before serving, if desired. Serve warm or at room temperature.
Notes
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- Blend the batter well: Use a blender to mix the batter until smooth and slightly frothy. The tiny bubbles help the texture turn light and custardy as it bakes.
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- Pre-bake a little batter first: This helps the fruit stay near the top instead of sinking.
-
- Make citrus sugar: Rub the zest into the sugar with your fingertips until it’s very fragrant. This releases the natural citrus oils and really wakes up the fruit flavor.
-
- Test for doneness: Insert a toothpick into the center and if it comes out clean, the clafoutis is ready. If the batter still sticks, bake a few more minutes and check again.
- This recipe was originally posted in 2019 and has been restes and updated with adding butter to grease the baking dish and par-baking the batter.
Nutrition
Samantha says
Hi Sadie..I'm so sorry that happened! Did you bake it afterall and see how it turned out? Pancake batter does have some lumps in it or was your mixture a lot more dry?
Tanya says
Wonderful and delightful recipe. I loved it. Making it for brunch bridal shower. Thank you
Samantha says
Thank you so much Tanya!
Lucy says
Can I double this recipe?
Samantha says
Absolutely! The recipe should show the option to increase amounts.
Sheila says
Eager to try this...... did you grease or butter the pan? And, what happens if you only have fat-free milk? Thank you???
Samantha says
Hi Sheila! Greasing the dish would definitely not hurt and I have not tried with non-fat milk but I can assume it wouldn't be as "creamy" or "rich".
Samantha says
Hi nancy..I'm so sorry that did not work out for you. Thanks for sharing the feedback and I hope you are still able to enjoy the seasons fruit. This recipe was adapted from Epicurious with wonderful results. I wonder if your fruit was extra juicy??
Toni says
I'm looking for something different for a family reunion this week, but it would have to be able to travel for about 3 hours in a car with us, inside the cooler. Do you think that this would do well under those circumstances? It looks delish and perfect for a serve-yourself dessert table
Samantha says
Hi Toni! Ok, thats a tricky one. I have made this and kept leftovers in fridge and it was fine, so I suggest making ahead of time and making sure its cold enough in the cooler, since there is dairy and eggs in it. Or, and just a suggestion...premake batter and add fruit and bake at the destination (if that's possible). But I think making a head is just fine as long as you keep it cold enough.
Maggie says
I found this on Pinterest. I found a similar recipe in a magazine, but it was 8 servings- to many for just two people! I think I will try your recipe! I am meal planning suppers for the month of May.
Samantha says
Hi Maggie! It is so so easy! I would even suggest putting the mixture in a muffin tin for smaller portions!