Individual Blueberries Clafoutis

It’s another day in lazy paradise giggle so why not male some individual blueberries clafoutis. This is one dessert I should consider making again and again. Except that there is an abundance of tempting desserts out there, so I get ecstatic by all of them and I want to engage in messy experiments with as many as possible nice.

Anyway, if you want a quick  dessert with minimum effort, this classic French is  the way to go. It  takes barely a few minutessurprised to blend the ingredients, use any berries, stone fruits, apples or pears you have laying around then revel in the grand show these individual clafoutis put up in the oven: they puff up  then of course they shrink the minute you take them out of the ovennotsure. Nevertheless, they give off an incredible fragrance giggleand the soft texture is just perfect to sink a spoon in, almost like a pudding.
I had some jut days ago and I’m already craving for more cry.

Blueberries-Clafoutis-2 Blueberries-Clafoutis-4


20 grams butter
1 cup and 2/3 (250 grams) blueberries
3 large eggs, at room temperature
4 tablespoons (50 grams) all-purpose flour, sifted
2 teaspoons (10 ml) vanilla extract
1/3 cup (90 grams)  granulated sugar
1 cup (250 ml) milk, at room temperature

Yields 4 servings, depending on size of your ramekins


  1. Pre-heat oven at 190 degrees Celsius
  2. Grease the ramekins with butter and equally divide the blueberries into the four ramekins
  3. In a large bowl, mix the eggs, flour, sugar, vanilla extract and milk. It will be a very runny batter, but it will set once baked. Pour the batter in the ramekins and place them in the oven
  4. Bake the individual clafoutis for about 25 minutes, until the batter fills just set to the touch. If it’s still a bit wobbly in the middle it will set after cooling. (Store in fridge, covered with foil)
  5. Grab a spoon and dig in nice
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