Blueberry-Ginger Clafoutis: A French-Inspired Dessert with a Twist

Published: May 13, 2021

Total Time: 1.5 hours (prep: 20 minutes | baking: 75 minutes)

Servings: 6–8

Introduction

Clafoutis, a rustic French dessert hailing from the Limousin region, is defined by its tender, custard-like batter cradling seasonal fruit. This blueberry-ginger variation elevates the classic with aromatic cardamom, bright lemon zest, and a balance of sweet-tart flavors. The result is a beautifully puffed dessert with golden edges, a subtly jiggly center, and burst of ginger-kissed blueberries.

Ingredients

Adjustments for texture and sweetness are noted in the Chef’s Tips section.

  • For the batter & assembly:

  • 1 tablespoon unsalted butter, softened (for greasing)

  • 2 cups (480 ml) whole milk, at room temperature (ensures even batter emulsification)

  • 3 large eggs, room temperature (aids smooth mixing and prevents curdling)

  • 1 cup (200g) + 2 tablespoons granulated sugar (adjust for sweetness; see Tips)

  • 1 cup (128g) all-purpose flour, sifted (ensures a smooth, lump-free batter)

  • 2 teaspoons fresh lemon zest (brightens the batter; avoid white pith for bitterness)

  • ½ teaspoon ground green cardamom (adds aromatic depth; toasted cardamom seeds intensify flavor)

  • ⅛ teaspoon fine sea salt (balances sweetness)

  • 2 cups (280g) fresh or frozen blueberries (fresh: rinse and drain; frozen: thaw, drain, and pat dry to prevent excess moisture)

  • ¼ cup (55g) crystallized ginger, finely chopped (use high-quality, avoid overpowering the fruit; adjust quantity per taste)

Tools

  • 9-inch (23 cm) ceramic or glass baking dish (deep, even-heat conductivity prevents scorching)

  • Offset spatula (for even batter distribution)

  • Fine-mesh sieve (for sifting dry ingredients)

  • Wire cooling rack (for controlled cooling)

  • Instant-read thermometer (optional, to confirm internal temperature if desired)

Detailed Preparation Steps

Step 1: Preheat Oven & Prepare Baking Dish

  • Position oven racks: upper rack (for initial bake) and middle rack (for final bake).

  • Preheat oven to 350°F (175°C) for 15 minutes to ensure even heat distribution.

  • Grease the baking dish generously with softened butter, focusing on the bottom and sides. A thin, even layer prevents sticking; lightly dust with flour if using non-stick pans.

Step 2: Prepare the Base Batter

  • In a large mixing bowl, combine room-temperature milk, eggs, 1 cup sugar, sifted flour, lemon zest, cardamom, and salt.

  • Whisk on low speed (handheld or stand mixer) for 1–2 minutes until completely smooth, with no visible flour flecks. The batter should flow easily but hold a ribbon-like consistency (not too thin).

Step 3: Initial Partial Bake

  • Pour the base batter into the greased dish until it reaches a depth of ~½ inch (1.25 cm), covering the bottom evenly.

  • Place the dish on the upper rack and bake for 15–17 minutes. The batter will set slightly, with edges firming and a pale golden hue. The center will still jiggle when gently shaken.

Step 4: Add Fruit & Top Batter

  • Remove the dish from the oven. Arrange blueberries and chopped ginger in a single, even layer across the batter’s surface.

  • Sprinkle the remaining 2 tablespoons sugar over the fruit to enhance caramelization during the final bake.

  • Slowly pour the remaining batter over the fruit, ensuring full coverage without disturbing the fruit layer.

Step 5: Final Bake

  • Return the dish to the middle rack and bake for 60–65 minutes. Monitor the color: edges should turn golden-brown (190–200°F/88–93°C), and the center should retain a gentle jiggle.

  • Use a toothpick test: insert into the center; it should emerge with a few moist crumbs (not wet batter). Overbaking causes a dry texture; underbaking risks runny batter.

Step 6: Cool & Serve

  • Remove from the oven and let cool on a wire rack for 5 minutes to prevent collapse.

  • Optionally dust with confectioners’ sugar for a delicate sweetness. Serve warm or at room temperature; the texture will firm slightly as it cools.

Chef’s Tips (From Expert Insights)

  • Fruit Prep: Macerate blueberries in 1 tablespoon kirsch or lemon juice + 1 teaspoon sugar for 10 minutes to deepen flavor and reduce tartness.

  • Flour Substitution: Replace ⅓ cup all-purpose flour with almond flour for a nutty, lighter texture (total flour: ⅔ cup AP + ⅓ cup almond).

  • Sugar Balance: Classic French clafoutis uses 1 cup sugar for 2 cups fruit; this recipe increases to 1 cup + 2 tbsp, but reduce to ½ cup + 2 tbsp for less sweetness (per user feedback).

  • Ginger Control: Limit crystallized ginger to 2 tablespoons; overchopping can overpower the fruit. Finely mince and taste before adding.

  • Seasonal Variation: Swap blueberries with cherries, plums, or peaches (halve stones, rinse, and drain for consistency).

Note: The dessert’s success hinges on balanced batter-to-fruit ratio and controlled baking. A golden-brown crust, jiggly center, and clean toothpick test are key indicators of a perfect clafoutis. Enjoy!