Blueberry-Ginger Clafoutis

By Nik Sharma

Published May 12, 2021

  • Julia Gartland for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
1½ hours
Rating
4(1,368)
Comments
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One of the most wonderful ways to celebrate fresh (and, in this case, even frozen) fruit, clafoutis originated in the Limousin region of France. Here, a small part of the batter is baked in the baking dish, then the berries, ginger and the rest of the batter is layered on top to prevent the blueberries from sinking and burning. For maximum lemon flavor, zest the lemon over the batter in Step 3. You can substitute any type of fresh fruit — berries, grapes, or cherries; just remember to adjust the amount of sugar you add accordingly.

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Ingredients

Yield:4 to 6 servings

  • 1 tablespoon unsalted butter, softened, for greasing the pan

  • 2 cups/480 milliliters whole milk, at room temperature

  • 3 large eggs

  • 1 cup/200 grams plus 2 tablespoons granulated sugar

  • 1 cup/128 grams all-purpose flour

  • 2 teaspoons fresh lemon zest

  • ½ teaspoon ground green cardamom

  • ⅛ teaspoon fine sea salt

  • 2 cups/280 grams fresh or frozen blueberries

  • ¼ cup/55 grams crystallized ginger, chopped small

  • Confectioners’ sugar, for finishing (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

75 grams carbs; 106 milligrams cholesterol; 393 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 2 grams fiber; 130 milligrams sodium; 8 grams protein; 56 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.

  2. Step 2

    Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 ½ quart capacity) well with butter.

  3. Step 3

    In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.

  4. Step 4

    Pour enough batter into the greased baking dish to cover the base by about ½ inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set — it should jiggle slightly in the center — about 15 to 17 minutes.

  5. Step 5

    Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.

  6. Step 6

    Dust the top of the clafoutis with confectioners’ sugar to taste and serve warm or at room temperature.

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Ratings

4 out of 5
1,368 user ratings
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Comments

Sheila

I learned to love and riff on clafoutis when I lived in France. Tour de France season is clafoutis season! Some lessons learned: macerating the fruit in kirsch sugar always improves the final product; using some almond flour in place of regular flour makes for nice flavor texture.

Pandora

I made a clafoutis last night with 2/3 c sifted AP flour, 1/3 c sugar, 3 eggs, 1 tsp vanilla extract, 1 c whole milk, a whisper of nutmeg, and 1 lb (pitted) delicious Washington cherries. It puffed up beautifully, was mostly sweet from the fruit, and the batter-to-fruit ratio was perfect. You DON’T need a cup of sugar or more flour. Seriously. And any fruit in season will work beautifully.

Maria

Twice as much sugar as in classic French recipe. Many recipes in NYT contain too much sugar although health articles in the same warn against it.

Nancy

I made this as directed and it came out quite nicely. I usually use a French recipe, but tried this today. I 1/4 C of chopped up ginger, but it is too much. Next time I wil cut back or omit it altogether. It was well received, though, by those who ate some.

Scottula

listened to the sugar and macerating advice, and I have quite a tasty clafoutis! I did 1 tsp sugar and a scattering of honey on the blueberries and ginger, and then 2 tblsp of sugar in the batter. The finished product is plenty sweet --- but I wish it was lighter. It's still going to be fantastic with ice cream in another hour...but I'm guessing lightness would come from whipping the batter to get more air in there?

Chris B.

I think there is too much milk for the recipe — drop it to a Cup. Decrease the sugar to 1/2 - 2/3 Cup . Add 1/2 Tsp almond or vanilla extract. Increase the lemon zest to 1 Tbsp. Option: use 1/2 Cup AP flour & 1/2 Cup almond flour. Generally I mix fruit in a plastic bag with 2 Tbsps. flour to prevent sinking to the bottom of the pan. I also use Child’s clafoutis recipe. This is a nice change from using cherries.

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