Lemon Blueberry Skillet Clafoutis
A custardy, pancake-like French dessert baked in a skillet with blueberries and a pop of lemon.
Prep: 10 · Cook: 30 · Total: 40 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (141 reviews)
INSPIRED BY
Clafoutis — France
Inspired by classic French clafoutis, swapped to blueberries and brightened with lemon.
Story
I love a dessert that looks like you worked harder than you did. This one is basically a custardy pancake that bakes up puffed and pretty in the skillet, and it is perfect when you have berries that need using. I usually serve it right from the pan, still warm, with a scoop of ice cream melting on top. If you are new to baking, this is a gentle place to start.
By Casey
Ingredients
- 2 Tbsp unsalted butter, plus more for the skillet
- 1 cup blueberries
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
- Powdered sugar, for serving
Instructions
- Heat oven to 400 F. Butter a 10-inch oven-safe skillet and scatter in the blueberries.
- Melt 2 tablespoons butter and let it cool slightly.
- Whisk eggs and sugar until smooth, then whisk in milk, vanilla, lemon zest, and lemon juice.
- Whisk in flour and salt, then whisk in the melted butter.
- Pour batter over the berries and bake 28 to 32 minutes until puffed and lightly golden.
- Cool 5 minutes, dust with powdered sugar, and slice like a pie.
Chef Tips
- Fresh or frozen blueberries both work, no need to thaw.
- Do not overbake, a clafoutis should jiggle slightly in the center.
- Serve warm with whipped cream or vanilla ice cream.
- Leftovers are great cold from the fridge.
Cook's Notes
- **Skillet:** Cast iron or any oven-safe skillet works.
- **Doneness:** The center should still jiggle a little when you pull it.
- **Serving:** Dust with powdered sugar right before serving so it looks fresh.