There’s something special about Black Raspberry Clafoutis that makes it a must-try summer dessert. With its buttery, custardy texture and sweet, juicy berries, it’s an easy way to enjoy seasonal produce. It’s simple to whip up and doesn’t need much fuss.
This recipe fixes dry clafoutis with a tender batter, prevents soggy bottoms, cuts long prep time with simple steps, and suits gluten-free dessert needs.
I love how this recipe helps me make something delicious without a lot of effort. Whenever summer rolls around, I find myself with a bounty of fresh black raspberries and I want to use them all. This clafoutis is the solution to that problem!
This recipe works because it has a straightforward flan-like batter that cooks up beautifully in just 40 minutes total. It’s a great opportunity to showcase those ripe blackberries and enjoy their sweetness. Plus, the cooking time ensures that it won’t come out runny, which is key for a great clafoutis.
If you want to try using other fruits, you can easily swap them in for this recipe! And if you’re in the mood for more fruity delights, check out my Peach and Blueberry Galette with Almond Frangipane.
Table of contents
Why You Will Love This Recipe
- Sweet and Custardy Flavor : This clafoutis has a lovely blend of sweet and floral notes, with a buttery richness that highlights the juicy blackberries you use.
- Versatile Texture : The flan-like batter creates a satisfying custard that’s smooth and lightly set, providing a cozy mouthfeel that perfectly contrasts the fresh berries.
- Quick and Easy Prep : With just a quick mix and a short bake time, you can whip this up without spending hours in the kitchen, making it a great last-minute dessert.
- Simple Storage : Leftovers can be popped in the fridge for a couple of days, letting you enjoy this treat over time without any fuss.
Delicious Blackberry Clafoutis Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Method: Baking
- Diet: Vegetarian
Description
Delicious blackberry clafoutis made with fresh or frozen blackberries, eggs, and cream, baked to perfection.
Ingredients
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons melted butter
- 11/2 teaspoon quality pure vanilla extract
- 2 tablespoons fruit liqueur of choice (optional)
- 1/41/2 teaspoon salt
- 3 cups fresh or frozen blackberries
Instructions
- Mix Egg & Sugar: Start by whisking together the eggs and sugar in a mixing bowl until combined and frothy. The mixture should appear light and airy, but do not over-whisk to avoid excessive bubbles.
- Add Milk & Flour: Pour in the milk and sift in the flour. Whisk gently until you have a smooth batter that resembles silky custard. Lumpy batter can lead to a bumpy clafoutis, so ensure it is well mixed.
- Pour into Baking Dish: Transfer the batter into a greased baking dish, tilting it to help spread evenly. It should look luscious and creamy. Proper distribution ensures even cooking without burnt or doughy spots.
- Add Blackberries: Toss the blackberries in a bit of flour and scatter them over the batter. This helps suspend them and prevents sinking. Be mindful not to overload the batter with fruit to keep it balanced.
- Bake & Watch for Browning: Bake in the oven until the top is golden brown and has puffed up. Keep an eye on it, as baking times may vary with different ovens. Avoid over-baking to prevent a dry texture.
- Cool Before Serving: Allow the clafoutis to cool for a few minutes after baking. It may look slightly deflated, which is normal. Cooling helps set it for easier slicing.
- Serve for Enjoyment: Serve warm with a dusting of powdered sugar or a scoop of whipped cream. The clafoutis should feel light and airy, making it a pleasing dessert for all.
Notes
- Storage Tips: Store leftovers covered in the refrigerator for up to 2 days.
- Expert Tips: If your clafoutis appears too runny, bake it for an additional 5 to 10 minutes for a firmer texture.
- When using frozen blackberries, toss them with a1/2 teaspoon of flour before adding to the batter to keep them suspended.
- If cracks appear on cooling, embrace their charm as they are common for clafoutis.
- For enhanced flavor, pair with whipped cream or a scoop of vanilla ice cream.
- Reheating Instructions: Reheat gently in the oven at 350 degrees F for about 10 minutes, until warmed throughout.
Nutrition
- Calories: 287
- Sugar: 21g
- Sodium: 183mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 122mg
Ingredient Notes
- Whole milk: You’ll want this for a creamy base that keeps everything rich. If you’re out, 2% milk works in a pinch, but it might be a bit less creamy.
- Heavy cream: This adds that luscious texture we’re after. If you’re looking to lighten it up, half-and-half can step in, though it won’t be as rich.
- Eggs: They’re the backbone of the clafoutis, giving it a nice custardy consistency. Just make sure they’re at room temp for better mixing!
- All-purpose flour: This is what helps hold everything together and gives a little structure. If you’re trying to go gluten-free, a 1:1 gluten-free flour can work.
- Sugar: It balances the tartness of those lovely blackberries. You can swap in brown sugar for a deeper flavor if you’re feeling adventurous!
- Melted butter: This adds richness and a nice buttery flavor. If you want to lighten things up, you could use coconut oil instead, though it’ll change the flavor a bit.
- Pure vanilla extract: This adds a sweet floral note that really rounds things out. Don’t skimp on the quality, homemade vanilla can be so much better!
- Fruit liqueur: This is optional but totally kicks up the flavor. You can swap in orange or raspberry juice, but be mindful of the added sweetness.
- Blackberries: Fresh ones are ideal for their juiciness, but frozen work too, just make sure to thaw and drain them first for the best results!
Recipe Tips
- If your clafoutis appears too runny, baking it for an additional 5 to 10 minutes can help achieve a firmer texture.
- When using frozen blackberries, toss them with a teaspoon of flour before adding to the batter to keep them suspended.
- For serving a warm treat, let the clafoutis cool for about 10 minutes before dusting it with powdered sugar.
- If cracks appear on cooling, simply embrace their charm as they are common for this type of dessert.
- For a delightful flavor boost, consider pairing it with whipped cream or a scoop of vanilla ice cream.
Serving Suggestions
Enjoy blackberry clafoutis alongside a scoop of vanilla ice cream or a drizzle of homemade vanilla sauce. You can also accompany it with a dollop of whipped cream for added richness.
This dish can also complement other desserts like fruit salads, panna cotta, or berry compote. It serves as a delightful end to French cuisine nights with family or friends.
Consider pairing it with a warm vanilla sauce for an extra touch. A light dusting of powdered sugar can enhance presentation and flavor without overwhelming sweetness.
Recipe variations
- You can use cherries in place of blackberries for a classic clafoutis variation.
- Add 1 tablespoon of orange zest for a refreshing citrus flavor boost.
- Either swap the milk with coconut milk for a dairy-free option or use almond milk for a nutty flavor.
- If you’re serving a larger group, consider increasing the recipe to 1.5 cups of milk and 4 large eggs for a bigger batch.
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How to Store?
To keep your black raspberry clafoutis fresh, follow these storage tips:
Refrigeration: Place leftovers in an airtight container in the refrigerator for up to 2 days. This keeps them safe to eat.
Freezing: Wrap the clafoutis tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Room Temperature: If serving immediately, cover the clafoutis with a clean kitchen towel. Keep at room temperature for up to 1 day.
Other Recipes You’ll Love
- Blueberry Frangipane Galette
- Blueberry Panna Cotta with Thyme Syrup
- Strawberries Romanoff
- Honey Bourbon Strawberry Jam
If you enjoyed this Black Raspberry Clafoutis or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
