Easy Blueberry Clafoutis Recipe – Gluten Free

Here’s a delicious and easy recipe for blueberry clafoutis that’s also gluten-free! This classic French dish is usually made with wheat flour. However, to keep it gluten-free, this dessert is made with millet flour.

What is clafoutis?

A clafoutis is a baked French dessert that consists of fresh fruit, typically cherries, baked in a flan-like pastry. It can also be made with other fruits, such as blueberries, as in this recipe. 

This gluten-free French recipe, pronounced “kluh·fau·tuhs,” is super simple to make and can be served warm or cold.

What does this gluten-free dessert taste like?

Imagine lightly sweetened vanilla custard studded with bursting blueberries nestled on a very thin bottom crust layer. Yes, once the clafoutis is baked, it forms a thin bottom crust. Perfection!

Or, another French dessert you may enjoy is our Dairy-Free Coconut Crème Brûlée!

the ingredients you need,

This clafoutis recipe is so easy and only requires a few ingredients you probably already have in your gluten-free pantry. And the best part? It’s gluten-free for everyone to enjoy!

You will need fresh blueberries, milk, sweet condensed milk, eggs, millet flour, tapioca starch, vanilla and salt.

So if you’re looking for an easy, delicious, and gluten-free summer French dessert recipe, look no further than this easy blueberry clafoutis recipe.

2 steps to make blueberry clafoutis

Place all the ingredients except the blueberries into a blender and blend at high speed for one minute.

Pour the egg mixture over fresh blueberries in a buttered pie dish and bake for 40 – 45 minutes until the top is firm and golden brown. 

Serve warm, topped with additional blueberries if desired. Enjoy!

substitutions and tips

Yes, you can make substitutions in this recipe and keep it dairy-free.

millet flour and tapioca; replace with 3/4 cups of gluten-free flour blend; I recommend this flour

milk; you can use a dairy-free version like almond milk, coconut milk or rice milk

1/3 cup of sweetened condensed milk; replace with 1/3 cup heavy cream (dairy-free option is acceptable) and 1/4 cup of sugar

blueberries; cherries, blackberries, raspberries, chopped peaches

tips;

It is important to butter the dish generously. I use a piece of cold butter and rub it all over the dish

When you pour the egg mixture over the blueberries, tap the dish to reduce some of the bubbles

Don’t have a blender? Use an electric mixer at high speed for 2 minutes

Don’t have a deep pie dish? Use an equivalent size round or square baking dish.

Storing and reheating blueberry clafoutis

Assuming you have some leftovers, here are a few tips for storing and reheating blueberry clafoutis. The dish is typically served warm. So if you need to reheat, pop it in a 350 F oven for about 10 minutes.

As for storage, cover and refrigerate any leftovers within two hours of baking. It will keep in the fridge for up to four days. Then, when you’re ready to serve again, serve it cold or follow the reheating instructions above.

serving ideas,

The French serve the clafoutis as dessert. You can enjoy it by scooping it out with a large spoon into a bowl with cream or sliced into wedges and served with a scoop of vanilla ice cream. 

Or, serve it for breakfast or brunch just as is with a light sprinkle of powdered sugar to make it look pretty and maybe even add extra fresh berries. 

After all, the clafoutis is filled with healthy blueberries, milk and eggs and is only lightly sweetened. So why not start your day with deliciousness!

The French dessert can be served warm or cold. In the summer, my preference is cold because the clafoutis tastes like a creamy vanilla custard studded with fresh blueberries. It’s very refreshing during the hot summer months.

Why is this a perfect summer berry dessert?

This easy blueberry clafoutis recipe is the perfect summer dessert! It’s light, refreshing, and can be made entirely gluten-free. Best of all, it only takes a few minutes to prepare and is insanely delicious. 

Please give this gluten-free French dessert a try. The recipe is unbelievably easy. I hope I have answered most of your questions. Feel free to comment with suggestions or questions. I always love to hear from you. Enjoy!

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Many thanks!

Kristina xx