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Recipe: Chilean Blueberry Clafoutis

A real French classic, the batter is like a rich, sweet version of Yorkshire pudding featuring in-season Chilean blueberries and tastes delicious dusted generously with sifted icing sugar and topped with a scoop of just melting vanilla ice cream.

Recipe by Love Fresh Berries

Serves 4 Preparation time: 15 minutes Cooking time: 30-40 minutes


  • 1 tablespoon butter and 2 tablespoons caster sugar to line the dish

  • 200g (7oz) Chilean blueberries

  • 100g (4oz) plain flour

  • Pinch salt

  • 75g (3oz) caster sugar

  • 1 lemon, grated rind only

  • 3 medium eggs

  • 1 egg yolk

  • 1 teaspoon vanilla essence

  • 150ml (1/4 pint) milk

  • 150 ml (1/4 pint) double cream

  • Sifted icing sugar to decorate


Preheat the oven to 180oC/350oF/Gas Mark 4. Grease a 1.5 litre (2 ½ pint) ovenproof dish that is 5cm (2 inches) deep with the butter, sprinkle with the sugar then add the blueberries.

Mix the flour, salt, sugar and lemon rind together in a mixing bowl. Add the eggs, egg yolk and vanilla and whisk until smooth then gradually whisk in the milk and cream until a smooth batter.

Pour over the blueberries so that the dish is half full then bake for 30-40 minutes until the pudding is golden brown, risen around the edges and just set in the centre. Dust generously with sifted icing sugar and serve immediately.

Cook’s tip

The baked batter will fall as it cools so put the pudding in the oven to bake while you eat your main course then serve up the minute it comes out of the oven.


About Love Fresh Berries

Love Fresh Berries is a year-round campaign funded by British Summer Fruits

British Summer Fruits represents UK and overseas berry growers and works with industry experts and leading UK supermarkets and retailers to bring you the best strawberries, raspberries, blackberries, blueberries and cherries.

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