Creamy and melts in your mouth, the BLACKBERRY CLAFOUTIS is a unique dessert in taste and texture, a recipe for a creamy cake that is easy and quick to make without butter but with plenty of fresh milk and only eggs, sugar, flour, and lots and lots of ripe and juicy blackberries. Clafoutis is a typical recipe from French pastry, the original recipe involves making clafoutis with cherries, but the other variations are also delicious, such as strawberry and peach, which you can find on my blog, but also raspberry, apricot, etc. It is certainly a dessert that we can make all year round by personalizing it with fresh seasonal fruit. I loved the blackberry clafoutis so much, I’ve already been asked for an encore at home, and I plan to make this delicious cake again soon! I served the clafoutis with a dusting of powdered sugar, but if you want, you can serve it with a scoop of ice cream or dollops of fresh cream. I’m sure that both adults and children will love this creamy cake with blackberries. Now follow me into the recipe as we prepare the blackberry clafoutis, WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL AND SUBSCRIBE TO THE CHANNEL SO YOU WON’T MISS NEW DELICIOUS AND EASY RECIPES.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 9 1/2 inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup cup milk
- 12.35 oz fresh blackberries
- 3 eggs
- 1 lemon zest
- 1 cup cup all-purpose flour
- to taste powdered sugar (for decoration)
- 1/2 cup cup sugar
Steps
Gently and thoroughly wash the blackberries, then dry them by patting them with a cloth or paper towel. In a bowl, combine the three eggs with the sugar and beat with an electric mixer until you have a nice fluffy and foamy mixture.
Next, add the sifted flour, stirring gently to create a creamy batter without lumps. Now pour in the milk, and mix well to obtain a smooth batter. Add the grated lemon zest and mix again.
Take the pan, line it inside with wet and squeezed parchment paper, spread the blackberries evenly over it, then pour the batter on top, bake in a preheated static oven at 350°F for about 35-40 minutes. Once the blackberry clafoutis is cooked, let it cool completely in its mold, before serving, cover it with a dusting of powdered sugar.
… Vane’s advice
The blackberry clafoutis keeps for three days in the fridge.
FAQ
Can I use other fruit instead of blackberries?
Yes, you can use other fresh seasonal fruit like strawberries, cherries, raspberries, etc.
Can I use frozen blackberries?
Yes, you can also use frozen blackberries.
Can I use plant-based milk?
Yes, you can use plant-based milk, both soy and oat milk work well.
