Blueberry-Ginger Clafoutis is a simple but special dessert that combines juicy blueberries with a gentle hint of spicy ginger, all baked into a smooth, custard-like batter. It’s like a cozy fruit flan that’s light, yet satisfying, with the berries adding a burst of sweetness and the ginger bringing a warm twist. The texture is soft and custardy, making every bite a little treat.
I love making this clafoutis when fresh blueberries are in season because they burst in the oven and create little pockets of juice that soak into the batter. Adding ginger gives it a nice note that’s unexpected but really brightens up the flavor. I usually sprinkle a bit of powdered sugar on top once it’s cooled—just enough to make it feel extra special without overpowering the natural sweetness of the fruit.
This is a dessert that’s easy to share and great for all kinds of occasions, from casual family dinners to weekend brunches with friends. I like serving it warm, straight from the oven, maybe with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s the kind of recipe I keep coming back to because it feels both fancy and homey at the same time.
Key Ingredients & Substitutions
- Blueberries
- Fresh blueberries work best here for their burst of sweetness. If you can’t get fresh ones, frozen blueberries are fine—just thaw and drain them well to avoid extra moisture in the batter.
- Ginger
- Fresh grated ginger offers a bright, spicy note that livens up the dish. Ground ginger can be used if fresh isn’t available, but use half the amount to avoid overpowering the flavor.
- Dairy
- Whole milk gives the clafoutis a nice creaminess. You can swap in cream for a richer texture or use a plant-based milk like almond or oat milk for a lighter, dairy-free version, though the texture might change slightly.
- Flour
- All-purpose flour is standard and gives structure to the clafoutis. For a gluten-free option, use a 1-to-1 gluten-free flour blend.
How Do You Get the Perfect Custardy Texture in Clafoutis?
The key to clafoutis’ soft, custardy texture is the batter and baking time. The eggs and flour create structure, while the milk or cream adds moisture and richness.
- Whisk eggs and sugar well until just frothy to incorporate some air but avoid overbeating.
- Mix flour gently into the wet ingredients to keep the batter smooth without lumps.
- Bake slowly at moderate heat (around 350°F/175°C) to allow even cooking so the custard sets without curdling.
- The dessert will puff up during baking then gently deflate as it cools – this is normal and gives it a tender feel.
Keep an eye on it towards the end and test with a toothpick to ensure the center is set but still soft. This results in the lovely melt-in-the-mouth texture that makes clafoutis special.
Equipment You’ll Need
- 9-inch ovenproof skillet or pie dish – perfect size for baking the clafoutis evenly and making a nice presentation.
- Mixing bowls – to combine the wet and dry ingredients smoothly without making a mess.
- Whisk – helps you blend eggs and sugar until frothy and mix the batter lump-free.
- Grater or microplane – for finely grating fresh ginger to get that bright, spicy flavor.
- Measuring cups and spoons – accurate measurements mean your clafoutis will turn out just right.
Flavor Variations & Add-Ins
- Swap blueberries for cherries or raspberries – they add a different tang and sweetness that works well in clafoutis.
- Add a pinch of cinnamon or nutmeg – these warm spices pair nicely with the ginger and add a cozy twist.
- Stir in a tablespoon of orange zest – it brings fresh citrus brightness that lifts the flavors.
- Mix in slivered almonds or crushed pistachios on top before baking – they give a nice crunch contrast to the soft custard.
Blueberry-Ginger Clafoutis
Ingredients You’ll Need:
- 1 cup fresh blueberries
- 1 tablespoon finely grated fresh ginger (or ½ teaspoon ground ginger)
- 3 large eggs
- 1 cup whole milk or cream
- ½ cup all-purpose flour
- ½ cup granulated sugar, plus extra for sprinkling
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted (plus extra for greasing)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35 to 45 minutes to bake. After baking, allow it to cool slightly before serving. Altogether, you’ll need a little under an hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Take a 9-inch ovenproof skillet or pie dish and grease it well with butter to prevent sticking.
2. Make the Batter:
In a mixing bowl, whisk together the eggs, granulated sugar, and salt until the mixture is well combined and slightly frothy. Next, add the flour and stir until smooth with no lumps. Then mix in the milk or cream, melted butter, vanilla extract, and freshly grated ginger until you have a smooth, uniform batter.
3. Assemble the Clafoutis:
Scatter the fresh blueberries evenly across the bottom of the prepared skillet. Gently pour the batter over the blueberries, making sure they stay evenly spread out beneath the batter.
4. Bake and Serve:
Bake in your preheated oven for 35 to 45 minutes. You’ll know it’s ready when the clafoutis is puffed up, golden brown, and set in the center (test with a toothpick – it should come out clean). Remove it from the oven and let it cool slightly. It will puff up during baking and deflate a little as it cools—that’s perfect!
Before serving, dust the top lightly with powdered sugar. Serve warm or at room temperature. For an extra treat, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well to remove excess moisture before adding to the batter. This helps prevent the clafoutis from becoming too soggy.
How Should I Store Leftovers?
Store any leftover clafoutis in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving for the best texture.
Can I Substitute the Fresh Ginger?
If you don’t have fresh ginger, ground ginger works well too—use about half the amount (½ teaspoon) since it’s more concentrated. You can also skip it, but the ginger adds a lovely warm spice that complements the blueberries.
Is It Okay to Use Milk Instead of Cream?
Absolutely! Whole milk works just fine and keeps the clafoutis lighter. For a richer dessert, use cream or half-and-half instead.