Blueberry Clafouti


  • ½ cup milk
  • 2 eggs
  • ½ cup all-purpose flour
  • cup sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon unsalted butter
  • 2 cups blueberries
  • 1 cup plain nonfat yogurt
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      342 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 47 grams sugars; 9 grams protein; 104 milligrams cholesterol; 97 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Preheat oven to 425 degrees.
  2. Place the milk, eggs, flour, half a cup of the sugar and the cinnamon in a blender or a food processor. Process until well mixed.
  3. Place the butter in a heavy nine-inch ovenproof skillet or a heatproof baking dish. Place it on the stove over low heat to melt the butter and warm the pan. Remove it from the heat.
  4. Spoon a little of the batter into the pan, swirling it to coat the bottom. Scatter one-and-a-third cups of the blueberries over the bottom of the pan and dust them with a tablespoon of the remaining sugar. Pour the remaining batter over them; place the pan in the oven and bake for about 30 minutes, until puffed and browned.
  5. While the clafouti is baking, stir the yogurt and mix in the remaining blueberries. Dust the finished clafouti with the remaining sugar and serve with the yogurt on the side.

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