Blueberry Buttermilk Clafoutis


I just invented this blueberry dessert the other day when I had some buttermilk in the fridge that was about to expire. The clafoutis turned out great!

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
6 servings


  • 1 teaspoon butter

  • 1 (10 ounce) package frozen blueberries

  • 9 tablespoons all-purpose flour

  • 1 pinch baking powder

  • 1 pinch salt

  • 1 cup buttermilk

  • 3 eggs

  • 6 tablespoons white sugar

  • 1 teaspoon grated orange zest

  • 1 teaspoon vanilla extract

  • 1 tablespoon brown sugar, or more to taste


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.

  2. Place a layer of blueberries into the prepared baking dish.

  3. Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.

  4. Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

Cook's Note:

You can, of course, use fresh blueberries if you prefer.

Nutrition Facts (per serving)

180 Calories
4g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 180
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 85mg 28%
Sodium 123mg 5%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 6%
Total Sugars 21g
Protein 6g
Vitamin C 2mg 10%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love