Blueberry-Ginger Clafoutis
Blueberry-Ginger Clafoutis is a delightful French dessert that feels both light and comforting. It’s like a custardy pancake baked around juicy blueberries with a little kick from fresh ginger. The…
By Ava
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Reading time: 6 min
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Blueberry-Ginger Clafoutis is a delightful French dessert that feels both light and comforting. It’s like a custardy pancake baked around juicy blueberries with a little kick from fresh ginger. The blueberries burst with sweetness while the ginger adds a gentle warmth that makes every bite interesting.
I love how the simple batter comes together quickly, which means this dessert can be ready in no time. The ginger really makes it feel special, giving a surprising twist that keeps people guessing what that delicious flavor might be. I usually sprinkle a bit of powdered sugar on top just before serving to add a touch of sweetness and pretty finish.
Blueberry-Ginger Clafoutis tastes wonderful warm or at room temperature, making it perfect for a cozy weekend breakfast or an easy dessert after dinner. I like serving it with a spoonful of whipped cream or a scoop of vanilla ice cream for some extra creaminess. It’s always a hit when I bring it to gatherings, and the fresh berries make it feel fresh and inviting no matter the season.
Key Ingredients & Substitutions
Blueberries: Fresh blueberries work best here for a juicy burst in every bite. If fresh aren’t available, frozen blueberries are a good substitute—just thaw and drain them first to avoid extra moisture.
Fresh Ginger: Fresh ginger adds a lovely spicy warmth that’s important for this dish. If you can’t find fresh, use 1/2 teaspoon ground ginger but add it sparingly since it’s more concentrated.
Milk & Cream: Whole milk and heavy cream keep the clafoutis rich and creamy. You can swap with half-and-half or a dairy-free milk like coconut milk for a lighter or vegan option, but the texture might be slightly different.
Eggs: Eggs give the clafoutis its custardy, cake-like structure. For an egg allergy, try a commercial egg replacer, but results aren’t quite the same.
Butter for greasing: Butter prevents sticking and adds a bit of flavor. If you want a dairy-free version, use coconut oil or a non-stick spray instead.
How Do You Know When Your Clafoutis is Perfectly Baked?
Baking clafoutis just right is key to enjoying its creamy texture without it turning rubbery or too runny. Here’s how I check:
- The edges should puff up and turn golden brown—this means the batter is cooking well.
- The center should be set but still have a slight jiggle when you gently shake the dish—it will continue to firm while cooling.
- Insert a toothpick into the center; it should come out mostly clean or with a few moist crumbs, not wet batter.
- Be careful not to overbake. The clafoutis will deflate a bit as it cools but will remain creamy.
Let it cool for 10-15 minutes before serving. This rest time helps the custard set up perfectly for slicing and serving. If you follow these tips, you’ll get that lovely soft texture every time.
Equipment You’ll Need
- 9-inch round baking dish – perfect size for even baking and beautiful presentation.
- Mixing bowl – you’ll whisk the batter here; a medium size works well.
- Whisk – helps you mix the eggs, sugar, and flour smoothly without lumps.
- Microplane or fine grater – great for grating fresh ginger finely to get just the right zing.
- Measuring cups and spoons – for accurate ingredient amounts to get the perfect texture.
Flavor Variations & Add-Ins
- Swap blueberries for cherries or raspberries for a different fruity note that works well with ginger.
- Add a teaspoon of cinnamon or cardamom for extra warm spice flavors alongside the ginger.
- Stir in chopped crystallized ginger for a chewier ginger punch throughout the clafoutis.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tangy fruit and spicy ginger.
How to Make Blueberry-Ginger Clafoutis?
Ingredients You’ll Need:
For the Clafoutis:
- 1 cup fresh blueberries
- 2 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- Pinch of salt
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons unsalted butter, softened (for greasing)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and around 35-45 minutes to bake. After baking, let it cool for about 10 minutes before serving. So, you’ll need approximately 1 hour from start to finish. It’s a quick and easy dessert that’s perfect anytime!
Step-by-Step Instructions:
1. Prepare Your Dish and Berries:
Preheat your oven to 350°F (175°C). Butter a 9-inch round baking dish well to prevent sticking. Evenly spread the fresh blueberries over the bottom of the buttered dish.
2. Make the Batter:
In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly pale. Next, add the flour and a pinch of salt, whisking well to eliminate lumps.
Pour in the whole milk, heavy cream, and vanilla extract, mixing until smooth. Then stir in the finely grated fresh ginger to give your clafoutis a warm, spicy flavor.
3. Bake and Serve:
Pour the batter gently over the blueberries, spreading evenly. Bake in the preheated oven for 35 to 45 minutes, or until the clafoutis is puffed, golden around the edges, and set in the center.
Remove from the oven and let it cool slightly for about 10 minutes. Before serving, dust the top generously with powdered sugar. Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream for an extra special touch.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen blueberries well to prevent excess moisture from making the clafoutis too runny.
How Should I Store Leftover Clafoutis?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving to warm it through.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter and add the blueberries ahead, then bake it fresh when ready. Alternatively, bake it fully, cool completely, and refrigerate; reheat before serving.
What Can I Substitute for Fresh Ginger?
If you don’t have fresh ginger, use about ½ teaspoon ground ginger. Keep in mind that ground ginger is more concentrated, so add it cautiously to avoid overpowering the dish.