Blueberry Lemon Clafoutis

This is one of the easiest summer desserts. It is so refreshing and delicious, and has a nice tang to it.

Now you may be wondering, what is Clafoutis? As well as it is fun to say, it is also fun to make.

Clafoutis is a slightly sweet custard with fruit. It is traditionally made with cherries, but I had blueberries on hand and thought I would try it with that.

Now my version of Clafoutis is rustic. I do not perfectly place my fruit as a restaurant would in making clafoutis, but that’s what I love about this recipe. It is simple and easy!

Now my secret tang to this recipe is a bit of lemon zest! Do not skip that step!

Clafoutis can also be made ahead of time. If made ahead of time, just cover tightly and refrigerate it. Then reheat it when the time comes. It will most likely deflate, but that’s okay, just throw some powdered sugar on top and no one will notice!

Tip One: Now this recipe will fill 6 ramekins worth, but if you don’t have ramekins you can easily make a big batch in a tart tin, or a baking dish. Whichever kind of baking dish you decide to use, place it on top of a sheet pan when you cook. This makes it easy to cleanup if anything overflows.

Tip Two: If you cannot find whole milk or heavy cream in your grocery store, buy half and half! Not many people know this but half and half is half whole milk, half cream. So in this recipe instead of the whole milk and heavy cream, you would just use ½ cup half and half.

Tip Three: When putting your fruit in your custard, just slowly drop them in and leave a little bit of space for the custard to form. See below for example.

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Blueberry Lemon Clafoutis