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Blackberry Clafoutis offers a delightful way to enjoy fresh fruit with a creamy, custard-like finish that feels both rustic and refined. This dessert comes together quickly using everyday pantry ingredients and makes a lovely treat for brunch, dessert, or even a casual breakfast. The combination of juicy blackberries nestled in a silky baked batter creates a pleasing balance of tartness and smooth richness that’s hard to resist.
I remember making this on a rainy afternoon and being amazed at how such a simple combination felt so special. Now it’s one of those dishes my friends request whenever they visit for brunch.
Ingredients
- Fresh blackberries: the star ingredient bringing juicy tartness, choose ripe but firm berries to avoid excess moisture
- Whole milk: adds creaminess essential for the custard’s silky texture, full fat gives the best richness
- Heavy cream: deepens the custard’s indulgence, balancing the fruit’s tartness
- Eggs: provide structure and help the custard set properly
- Granulated sugar: sweetens the batter evenly without overpowering the berries
- All-purpose flour: thickens the batter enough to create a souffle-like rise without heaviness
- Vanilla extract: imparts a warm, aromatic note that complements the blackberries
- Salt: just a pinch to balance the sweetness and elevate all flavors
- Powdered sugar: optional finishing touch to dust on top for elegance and a hint of extra sweetness
Step-by-Step Instructions
- Sauté the Aromatics:
- (Not applicable for this recipe, skipping to batter preparation)
- Prep the Baking Dish:
- Butter a cast iron skillet or oven-safe dish thoroughly to prevent sticking and encourage a golden crust. Preheat the oven to 350 degrees Fahrenheit. This ensures even baking right from the start.
- Blend the Batter:
- In a blender combine eggs, milk, heavy cream, flour, sugar, vanilla, and salt. Blend until the batter is perfectly smooth, which helps achieve that creamy custard texture without lumps. If using a whisk and bowl, whisk vigorously until smooth and well incorporated.
- Add Blackberries:
- Pour the smooth batter into the prepared dish. Scatter the fresh blackberries evenly across the surface, they will gently sink as the clafoutis bakes and create pockets of juicy fruit throughout.
- Bake to Perfection:
- Place the dish in the oven and bake for 35 to 40 minutes. The clafoutis should puff slightly, have golden brown edges, and still jiggle gently in the center without looking wet. This balance indicates perfectly set custard.
- Cool and Serve:
- Allow to cool for 10 to 15 minutes which helps the custard firm up further. Dust with powdered sugar if desired. Serve warm for a comforting dessert or chilled for a refreshing treat.
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Vanilla extract plays a subtle but important role in enriching the custard’s flavor profile. One of my favorite moments with this recipe was sharing it with family on a weekend morning, the warm aroma filling the kitchen and the blackberries giving bursts of flavor in every bite.
Storage Tips
Store leftover clafoutis covered tightly in the refrigerator for up to three days. The texture mellows beautifully overnight, making it even more custardy. To reheat, warm individual slices gently in the microwave for about twenty seconds or enjoy cold for a pudding-like texture.
Ingredient Substitutions
Swap blackberries with cherries for a more traditional French clafoutis or raspberries for a tart twist. Stone fruits like apricots or peaches can also work nicely if chopped small. For dairy alternatives use almond or oat milk, keeping in mind this will lighten the custard and reduce richness. Use gluten-free flour options to accommodate dietary needs without compromising structure.
Serving Suggestions
Serve warm with a dusting of powdered sugar and a dollop of whipped cream or a drizzle of maple syrup for extra indulgence. Clafoutis pairs wonderfully with a simple green salad for brunch or a scoop of vanilla ice cream if serving as dessert. Fresh herbs such as mint or lavender can add a surprising but delightful note when sprinkled on top.
Cultural and Historical Context
Clafoutis is a classic dish from the Limousin region of France traditionally made with black cherries left unpitted so the pits impart a slight almond flavor during baking. Over time, variations developed using other local fruits. It reflects rustic French cooking principles of simplicity and honoring seasonal produce, which is why clafoutis remains beloved both in France and around the world as an elegant yet approachable dessert.
Commonly Asked Questions
- → Can I use frozen blackberries?
Yes, but make sure to thaw and drain them well to prevent extra moisture from watering down the custard.
- → Should the center be jiggly when baked?
Yes, a slight jiggle indicates the custard is set perfectly, similar to a flan or soft pudding texture.
- → Can this be prepared ahead of time?
Absolutely. Bake, cool, and refrigerate up to 24 hours before serving. Reheat gently or enjoy chilled.
- → Is there a dairy-free alternative?
Almond milk can be substituted but expect a lighter, less rich texture. Use unsweetened versions for best flavor.
- → What if I don’t have a cast iron skillet?
Any oven-safe baking dish such as ceramic or glass can be used with good results.
- → How do I get a golden crust?
Using a cast iron skillet and baking at 350°F helps develop a crisp, golden edge around the custard.