Blueberry-Ginger Clafoutis
Blueberry-Ginger Clafoutis is a gentle, inviting dessert that combines juicy blueberries with a hint of warm ginger in a soft, custardy base. The texture is like a cross between a…
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Blueberry-Ginger Clafoutis is a gentle, inviting dessert that combines juicy blueberries with a hint of warm ginger in a soft, custardy base. The texture is like a cross between a flan and a pancake, with lovely pockets of berries that burst with sweetness.
I love how the ginger adds just the right amount of spice, brightening up the natural fruitiness of the blueberries without overpowering them. I usually sprinkle a little powdered sugar on top after it cools, which makes it look as nice as it tastes. It’s one of those dishes that feels fancy but is surprisingly easy to make.
When I serve this, I often pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of comfort. It’s perfect for a weekend brunch or a cozy evening treat. Every time I enjoy a slice, it brings back sweet memories of family gatherings and slow, relaxed days in the kitchen.
Key Ingredients & Substitutions
Blueberries: Fresh ones work best for juiciness, but frozen blueberries can be used. Just thaw and drain excess liquid to avoid sogginess.
Ginger: Fresh ginger gives a bright, spicy kick. If you don’t have fresh, try ground ginger but reduce quantity as it’s stronger. Candied ginger also adds sweetness and texture.
Milk or Cream: Whole milk is creamy, but using half-and-half or cream makes it richer. For a lighter option, try almond or oat milk, though texture may change slightly.
Flour: All-purpose flour creates the custardy texture. Gluten-free flour blends work too, but use one meant for baking for best results.
Butter: Use unsalted butter to control salt in the recipe. If dairy-free, coconut oil or a plant-based butter substitute works well.
How Can I Get the Perfect Custard-Like Texture in Clafoutis?
The key is the batter and baking time. Follow these tips:
- Whisk the eggs and sugar until pale and frothy to add air and lighten texture.
- Mix flour and liquids gently to avoid overworking, which can toughen the clafoutis.
- Pour the batter evenly over the fruit to distribute the custard base well.
- Bake at a moderate temperature (350°F/175°C) so it cooks evenly without drying out.
- Check doneness with a knife — it should come out mostly clean with a slight wobble.
- Let cool a bit; it will deflate and set further for that soft custard feel.
I’ve found that following these steps carefully gives a tender, light clafoutis every time. It’s a simple but delicate dish where technique shines!
Equipment You’ll Need
- 9-inch round or oval baking dish – the perfect size for even cooking and a nice shape for serving.
- Mixing bowl – big enough for whisking the batter smoothly without spilling.
- Whisk – helps blend the eggs, sugar, and flour to a light, lump-free batter.
- Microplane or fine grater – great for finely grating fresh ginger and lemon zest easily.
- Measuring cups and spoons – for accurate ingredient amounts to get the right texture.
Flavor Variations & Add-Ins
- Swap blueberries for cherries or raspberries for a different fruity twist that pairs well with the custard.
- Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spicy note that complements ginger nicely.
- Stir in a handful of toasted almonds or pecans for crunch and a nutty flavor contrast.
- Mix some orange zest with the lemon zest for a brighter citrus flavor that lifts the dish.
How to Make Blueberry-Ginger Clafoutis?
Ingredients You’ll Need:
- 1 cup fresh blueberries (plus extra for topping if desired)
- 1 tablespoon fresh ginger, finely grated
- 3 large eggs
- 1 cup whole milk or cream
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Zest of 1 lemon (optional, for brightness)
- Powdered sugar, for dusting
- Unsalted butter, for greasing the baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 35-40 minutes for baking. After baking, you’ll want to let it cool slightly for 10 minutes or so before serving. Altogether, plan for about an hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Fruit:
Preheat your oven to 350°F (175°C). Use butter to lightly grease a 9-inch round or oval baking dish. Sprinkle the finely grated fresh ginger evenly across the bottom, then spread 1 cup of blueberries over the ginger in an even layer.
2. Make the Batter:
In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and frothy—this adds lightness to the clafoutis. Then, add the flour and salt, whisking until smooth and fully combined. Next, pour in the milk or cream, vanilla extract, and lemon zest (if using). Whisk gently until the batter is smooth and slightly runny.
3. Assemble and Bake:
Carefully pour the batter over the blueberries and ginger in your prepared dish. Place it in the oven and bake for about 35 to 40 minutes. You’ll know it’s done when the clafoutis has puffed up, the edges turn golden, and a knife inserted into the center comes out clean.
4. Cool and Serve:
Take the clafoutis out of the oven and let it cool for a bit—the puffiness will gently deflate as it settles into that lovely custard-like texture we’re aiming for. Just before serving, dust the top with powdered sugar. You can enjoy it warm or at room temperature, and it’s fantastic with a scoop of vanilla ice cream or whipped cream on the side!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just thaw the frozen blueberries and drain any excess liquid before using to prevent the clafoutis from becoming soggy.
How Should I Store Leftover Clafoutis?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
Can I Substitute the Fresh Ginger?
You can use ground ginger instead of fresh, but use about half the amount since ground ginger is more concentrated. Candied ginger can also add a pleasant twist!
Is It Possible to Make This Clafoutis Dairy-Free?
Absolutely! Swap the milk or cream for almond milk, oat milk, or another plant-based milk, and use a dairy-free butter alternative to grease your dish.
