Just one more tomato recipe, I say. One last summer-hurrah as we welcome the falling…
Blueberry and peach clafoutis is the perfect summer dessert for when you need something that is quick, sweet and showcases summer’s bounty beautifully. Traditionally, a French dessert where the fruit is baked in a creamy and light custard filling, and once baked is light enough for dessert or brunch.
Blueberry Clafoutis (or any berry, really)
Clafouti is a popular French dessert where fruit is nestled into a custard like batter. Traditionally, it’s cherries, but this recipe is so versatile, you could use any seasonal fruit you have. I would suggest to make sure that the fruit cuts aren’t too large so everything bakes evenly.
Peaches and blueberries are some of my favorite fruit combinations but peach and raspberries would be fantastic as well.
Aren’t the colors of the orange peach with the deep blueberries just stunning? It is such a winning combination.
More Favorite Summer Fruit Recipes
Blueberry and Peach Clafoutis
- 1 cup whole milk
- Zest of 1 orange
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract or vanilla paste
- 2 tablespoons butter melted
- 1/2 cup flour
- 1/2 tsp cinnamon
- Pinch of salt
- 2 peaches sliced into 1/2 inch pieces
- 1 cup fresh or frozen blueberries
- Preheat oven to 325 Fahrenheit.
- In a large bowl, whisk together the milk, orange zest, eggs, sugar, vanilla and melted butter until everything is well combined.
- Then add the flour, cinnamon and salt and whisk together well. It should look like pancake batter.
- Pour the batter into a medium oven safe dish or cast iron and scatter fruit all over the top. Some will sink and some will stay at the top.
- Bake for 35-40 minutes until the clafoutis is puffed and lightly golden brown.
This post was originally published in September, 2017 and updated July, 2021 with added nutritional info.