Blueberry & raspberry clafoutis

Blueberry & raspberry clafoutis

Vanessa Levis

This light dessert takes no time to put together, and it always impresses with its creamy silken texture and generous filling of berries. Plus it looks gorgeous brought to the table, dappled with bright colours and served with cream. Raspberries add a little tartness to the dish, while the blueberries are reliably sweet, together making the perfect pairing.


Quantity Ingredient
125g blueberries
1 cup frozen raspberries
3 tablespoons blanched whole almonds
2 tablespoons plain flour
3/4 cup milk
75g caster sugar
2 large eggs
1 tablespoon port or sherry
1/4 teaspoon salt
1 tablespoon cold unsalted butter, diced
icing sugar, to dust (optional)
whipped cream, to serve (optional)


  1. Preheat the oven to 200°C. Butter a 6-cup gratin dish or other ovenproof dish.
  2. Tip the blueberries into the prepared dish and sprinkle the raspberries around.
  3. In a blender or food processor, grind the almonds with the flour then add the milk, 4 tablespoons of the sugar, the eggs, the port or sherry and the salt, then blend the custard well. It will be necessary to stop the machine and scrape down the sides once or twice.
  4. Pour the custard slowly over the fruit, dot with the butter and sprinkle with the remaining 2 tablespoons sugar.
  5. Bake the clafoutis in the middle of the preheated oven for 30–40 minutes or until the top is golden and the custard is set. Transfer it to a wire rack and let it cool for 20 minutes. Dust with icing sugar if liked and serve the clafoutis warm with the whipped cream.
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