Go Back
–+ servings
dust the blueberry peach clafoutis with powdered sugar and serve by the slice.
Print Recipe
5 from 10 votes

Peach and Blueberry Clafoutis

Peach and blueberry clafoutis is a French dessert where the fruit is baked in a creamy and light custard filling.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Keyword: blueberry clafoutis, clafourtis recipe, peach clafoutis
Servings: 6 servings
Calories: 252kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

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

    • 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.
  • 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

Calories: 252kcal | Carbohydrates: 47g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 152mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg