If you can make a smoothie, you can make this quick and easy Gluten-Free Blueberry Lemon Clafoutis. All you need to do is throw some simple ingredients in a blender and the result is a smooth, not mushy, perfectly custard-like dessert that’s perfect for any occasion.
I’m a relatively new blogger (8 months on and off), so naturally I was excited to participate in a digital potluck like Eid Eats 2017, hosted by myninjanaan (now known as Chai & Churros) and chocolateandchillies. It’s a pleasure to virtually meet like-minded bloggers, something I hadn’t anticipated when I first started blogging.
I wanted to bring something that I would bring to a face-to-face potluck…something easy to make, seasonal, pretty healthy (in this case, gluten-free) but still elegant.
One of my favorite bloggers on Instagram is Beth Kirby at Local Milk. While browsing through her blog, I ran across this Gluten Free Cherry Clafoutis recipe. Seeing how easy and simple this French dessert (pronounced KLA-FOO-TEE) seemed, I was eager to give it a try. And by eager, I mean I ran into the kitchen as soon as my baby dozed off and attempted to prepare it within 15 minutes (that’s really about how long its prep takes).
“Buttermilk. I don’t have buttermilk. I’ll make my own with vinegar. I have blueberries, not cherries, and so I’ll make a blueberry clafoutis. I can just use the scrapings of a vanilla bean instead of ginger. Not sure how I feel about ginger in my desserts anyway. Blueberries have more moisture. Will they work as well as cherries?” Before these thoughts could come to a rest, I had all my ingredients blending away right before my eyes. As soon as I placed the pan in the oven, I found out – in my flurry, I had left out an egg.
Attempt 2: The next day, I had to give it another try. The first one, with its slightly off texture, was devoured by my husband and me (mostly me) in 1 day. This time, the thoughts continued… blueberries and summer..and no lemons? Let’s include lemons! This time I also included the third and essential egg. It was perfect.
Attempt 3: I wanted to try it one last time before uploading the recipe. And I wanted to try it with good-old all-purpose flour just for tradition’s sake. For that, I did some research. Did you know – to find authentic recipes of a certain culture, it helps to type the word recipe in the language of the recipe you’re looking for (for example, in French: recette)? Then you take the results and google translate it. I had some good laughs while doing this. For example when this:
Dans un saladier, mélanger les oeufs et le sucre, puis ajouter le beurre fondu, la farine et enfin le lait.
Beurrer une tourtière, y verser la préparation puis y parsemer les myrtilles.
Faire cuire 40 min à four chaud à 180°C (thermostat 6).
A la sortie du four, saupoudrer du sucre vanillé.
Servir tiède ou froid avec de la crème fouettée.
translated to this:
In a bowl, combine the eggs and the sugar, then add the melted butter, the flour and finally the milk.
Butter a turkey (suddenly, it’s Thanksgiving) pour in the mixture and then sprinkle with blueberries.
Bake for 40 minutes in a hot oven at 180 ° C (thermostat 6).
When leaving the oven, sprinkle with vanilla sugar. (why were you in the oven?)
Serve warm or cold with whipped cream. (but never room temperature)
This last gluten-filled attempt also turned out delicious, so I realized clafoutis is pretty adaptable…a wonderful dessert to bring to a potluck like Eid Eats.
Hope you all enjoy this as much as I did. Best Wishes and Eid Mubarak to all!
P.S. If you like this, do check out my french chocolate cake recipe.
Gluten-Free Blueberry Lemon Clafoutis
- 1/2 cup sugar
- 1 pint (2 cups) blueberries
- 1 1/4 cups buttermilk*
- 3 large eggs
- 1/3 cup blanched almond flour**
- 3 tablespoons gluten-free multi-purpose flour**
- 2 tsp vanilla extract or 1 vanilla bean scraped
- 1/2 tsp lemon zest
- 2 tsp freshly squeezed lemon juice
- 1/8 tsp salt
- powdered confectioners sugar, for dusting
- butter for greasing the pan
- Preheat the oven to 375°F. Butter a 9-inch pan and sprinkle with a tablespoon of the sugar. Shake it around a bit to even out.
- Pour the blueberries in a single layer into the dish. Set aside.
- In a blender, add the remaining sugar, buttermilk, eggs, almond flour, GF flour, scraped vanilla bean or extract, lemon zest, lemon juice and salt. Blend until completely smooth, about 30 seconds. Pour the batter over the blueberries and gently tap to remove any air bubbles.
- Bake for about 45 minutes, or until golden brown around the edges and an inserted toothpick comes out clean.
- Allow the Clafoutis to cool just slightly, then sprinkle with powdered sugar through a sieve and serve.