Chef John's Blueberry Clafoutis

Superb cold! Graet texture! Great topped with clotted cream, or sweetened vanilla whipped cream. Will be making this again 100%. I made with Blackberries instead of blueberries, and used less sugar, actually only 3 TBSP. It was very good, but next time I'll use a bit more sugar, and possibly macerate the berries with the sugar, reserve some of the sypup, and pour on top after the batter has been added.

Very great recipe! This one I made with my toaster oven! I used frozen mixed berries. I'm debating putting some lemon juice in at the end and using less vanilla to make a lemon berry flavor. Has anyone attempted that?

To be fair I’ve never made nor tasted a clafoutis before so I can’t rate it in comparison to other clafoutis recipes. So perhaps I just don’t like clafoutis in general but either way I did not like this recipe. For starters I don’t own a blender and if taking the recipe at face value that would mean I do not pass go, do not receive delicious berry bounty. A whisk worked fine though, and if I had to guess was probably the original tool of choice for the task. Secondly, the amount of vanilla was too much. Sometimes vanilla is like garlic in the sense that more is more. But not here. The delicious blueberry flavor was spoiled by the sickly over sweet vanilla aftertaste. Finally, mine came out quite wet and difficult to serve with the eggy filling not seeming able to hold up well around the berries. Granted or blueberries are huge, some almost cherry sized, so that could have been an issue. Perhaps I’ll give clafoutis another try someday but for now I’ll try other things.

It is my kiddos favorite quick dinner. I added package of vanilla sugar and lots of powder sugar on top. It is soo yummy and I have some with extra lemon drizzle when the Blueberries are too sweet.