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Blueberry Lemon Clafoutis

Blueberry Lemon Clafoutis

A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine French
Servings 6 people
Calories 264 kcal

Equipment

  • ovenproof dish

Ingredients
  

  • 1 tablespoon butter for the dish
  • 1 tablespoon sugar for the dish
  • 250 g fresh blueberries organic
  • 5 medium eggs organic
  • 70 g sugar
  • 1 zest lemon organic/unwaxed
  • 170 g pouring cream 15% fat
  • 40 g cornflour (cornstarch)
  • 1 teaspoon poppy seeds
  • 1 tablespoon limoncello liqueur optional

Instructions
 

  • Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.
  • Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.
  • In a bowl, whisk together the eggs, sugar, lemon zest, cream, cornflour and liqueur, if using.
  • Pour the egg mixture over the blueberries and sprinkle on the poppy seeds. Bake in the oven for about 35 minutes until cooked in the middle but not too dark at the edges.

Notes

If using frozen blueberries, bake for a further 15-20 minutes. Either serve at room temperature or chill in the fridge until ready to serve.

Nutrition

Serving: 1sliceCalories: 264kcal
Keyword Blueberry Lemon Clafoutis, Breakfast, Clafoutis, Custard Dessert, Gluten-Free Dessert, Teatime
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