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Blueberry Clafoutis

Blueberry Clafoutis

By Danielle "Diva Q" Bennett

A clafoutis may not be the easiest dessert to pronounce (clah-foo-TEE), but this French cross between a custard and a cake is one of the easiest desserts to make. You basically mix some flour, milk, sugar, and eggs in a blender, pour it over some fruit, and bake. The classic uses fresh cherries, but Diva prefers a blueberry clafoutis flavored with lemon zest and vanilla. Feel free to use whatever tender fruit looks good—peaches, blackberries, apricots, or raspberries, or even a mix.

Prep Time

10 Min

Cook Time

1 Hr

Pellets

Cherry

Ingredients

This recipe serves:

8

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Units of Measurement:
main
2 Tablespoon unsalted butter, softened
1/2 Cup all-purpose flour
1/2 Cup granulated sugar, plus more for sprinkling
1/2 Cup heavy cream
1 Cup whole milk
2 Teaspoon vanilla bean paste or vanilla extract
1/2 Teaspoon kosher salt
3 large eggs
1 Pint fresh blueberries
2 lemons
Powdered sugar, for serving
Whipped cream for serving (optional)
Fresh mint, for serving (optional)

Steps

  • Watch Video

    Diva Q’s Blueberry Clafoutis

    Diva Q’s Blueberry Clafoutis thumbnail

  • 1

    Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Butter a 9-inch round or oval oven-safe baking dish.

  • 3

    In a blender, combine the flour, sugar, heavy cream, milk, salt, vanilla, and the eggs. Pro tip: crack the eggs in a bowl first in case some shell finds its way in. Blend on high speed until smooth and frothy 1½ to 2 minutes.

  • 4

    Pour about three-quarters of the batter into the pan. Evenly distribute half the blueberries over the batter. Using a rasp-style grater, finely grate 1 lemon over the blueberries. Drizzle the remaining batter over the berries. Top with the remaining berries and more zest. Sprinkle up to 2 Tablespoons granulated sugar over the custard.; use less if your berries are very sweet.

  • 5

    Place the baking dish directly on the grill grate and bake until it's mostly set and still a bit soft in the middle, about 55 minutes.

    350 ˚F / 177 ˚C

    00:55

  • 6

    Let cool for at least 1 hour. The custard will sink some and its crust will become more pronounced. Sprinkle with powdered sugar. Use a large spoon to scoop out servings. Serve warm with whipped cream, more lemon zest, and mint as desired. Enjoy!

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