Summer Clafoutis

summer clafoutis
summer clafoutis photo by julia calleo


1 cup whole milk
3 eggs
½ cup sugar
2 Tbsp. lemon juice
1 Tbsp. lemon zest
½ tsp. almond extract
½ cup flour
2 cups blueberries
Powdered sugar, for garnish
Halved cherries, seasonal berries, chopped peaches, quartered figs, pears, apples or grapes (optional)
Chocolate chips or cinnamon (optional)


• Preheat the oven to 325 degrees. 

• In a medium bowl, whisk together the milk, eggs, sugar, lemon juice, lemon zest and almond extract. Stir in the flour, then pour the batter into a buttered cast-iron skillet or pie pan.

• Sprinkle the blueberries over the top and bake until puffy and light brown, 35 to 40 minutes. Let cool 10 minutes, dust with powdered sugar and serve. 

• Customize your clafoutis: Use halved cherries, seasonal berries, chopped peaches or quartered figs. Try pears, apples or grapes in the fall, or throw in chocolate chips and cinnamon year-round.