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Julia Child’s Recipe for Easy Blueberry Clafoutis

Transport yourself to the charming French countryside with a heavenly slice of Clafoutis. This traditional dessert showcases a delicate custard-like batter infused with vanilla and generously studded with plump, juicy fruits like cherries or berries. As it bakes, the clafoutis transforms into a luscious, tender pudding with a lightly caramelized edge. The contrast between the silky custard and the burst of sweet fruit creates a harmonious symphony of flavors.

Served warm or at room temperature, this elegant and rustic Clafoutis is a delightful way to savor the simplicity and elegance of French cuisine.

Julia Child documented a number of variations in Volume 1 in Mastering the Art of French Cooking. This is her authentic recipe.

If carbs and gluten aren’t your thing, I have a keto version of the recipe that everyone will still love.




Julia Child's Recipe for Easy Blueberry Clafoutis

Clafoutis is a nice light summer French dessert that is quick to prepare and works with whatever summer fruit you have on hand. Traditionally made with cherries, Julia had a number of variations in her book Mastering the Art of French Cooking.
Course Dessert
Cuisine Edwardian, French, Keto, Victorian
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 264kcal


  • shallow baking dish


  • 1 1/4 cups milk
  • 2/3 cup granulated sugar divided
  • 3 large eggs
  • 1 tbsp. vanilla extract
  • 1/8 tsp. salt
  • 1 1/4 cups flour
  • 3 cups blueberries fresh or frozen
  • 2 tbsp. icing sugar to dust


  • Pre-heat oven to 350 degrees F. Lightly butter a 7 or 8 cup fireproof baking dish or Pyrex pie plate.
  • In a blender combine the milk, 1/3 cup of sugar, eggs, vanilla, salt and flour until light and frothy.
  • Pour a 1/4 inch layer of the batter in the baking dish. Place in the oven* until a film of batter sets in the pan (about 2-3minutes).
  • Remove from the heat and spread the blueberries over the batter. Sprinkle on the remaining 1/3 cup of sugar. Carefully pour on the rest of the batter on top of the blueberries.
  • Bake at 350 F degrees for about 50 minutes to an hour. The clafouti is done when puffed and brown, and a knife plunged in the center comes out clean.
  • Sprinkle with powdered sugar, serve warm. it will shrink slightly as it cools.


Julia Child's two-volume Mastering the Art of French Cooking has a number of variations for clafoutis:
  • cherry
  • pear
  • apple
  • cherry with liquor
  • plum
  • clafoutis a la Bourdaloue (cherry or pear with almonds)


Serving: 70g | Calories: 264kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 107mg | Potassium: 166mg | Fiber: 2g | Sugar: 30g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg






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