Blueberry Almond Clafoutis
A tender, custardy French-style clafoutis made with almond flour and blueberries, naturally gluten-free and simple for beginners.
Instructions
- Preheat the oven to 350°F to achieve golden edges without overcooking the custard.
- Grease a 10.5-inch tart pan or baking dish with butter to help the clafoutis puff and release easily.
- Add blueberries in an even layer so they rise through the batter and create juicy pockets.
- Blend eggs, milk, sugar, melted butter, vanilla, and almond extract until silky.
- Add almond flour and salt; pulse just until combined to keep the batter smooth but not frothy.
- Pour the batter over the berries and top with sliced almonds.
- Bake for 55–60 minutes until edges are golden and a knife inserted in the center comes out mostly clean.
- Cool for 15–20 minutes before serving; enjoy warm with powdered sugar.
- Store covered in the fridge for up to 3 days. Serve cold or warm slices for 15–20 seconds in the microwave.
- Clafoutis freezes acceptably, though the texture is best fresh or next day.
Notes
Use finely blanched almond flour for the best custardy texture. Coconut sugar gives caramel notes while granulated sugar keeps it classic. Almond or oat milk both work well. Sliced almonds add a toasty crunch. Frozen blueberries can be used without thawing. Store in the fridge up to 3 days; rewarm slices briefly.