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Blueberry clafoutis

'Treat' doesn't have to be synonymous with guilt, made with a pancake-like batter, it's a fruit-filled take on a fluffy French classic.


Preheat the oven to 180°C/Gas Mark 4. Lightly butter a 25cm round baking dish and tip the blueberries into base. Scatter over the lemon zest and juice, and drizzle over honey.

Whisk the flour and caster sugar together. Form a well in the centre of the mixture and add the eggs. Gradually draw the the flour into the eggs from the outside of the well, mixing well, then beat in milk a little at a time to form a smooth batter.

Pour the batter over the blueberries and bake for 35-40 minutes, until golden and puffed up. Serve warm, or cool and dusted with icing sugar.

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  • 400g blueberries
  • Zest and juice ½ lemon
  • 1 tsp honey
  • 75g plain flour
  • 100g caster sugar
  • 3 large eggs, beaten
  • 250ml milk
  • Icing sugar, to dust

This recipe is taken from...

Every Day