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Gluten-Free Blueberry Lemon Clafoutis

Gluten-Free Blueberry Lemon Clafoutis

If you can throw things in a blender, you can make this Easy Gluten-Free Blueberry Lemon Clafoutis. It's quick and easy, yet so elegant enough to be guest-worthy!
Course Dessert
Cuisine French
Keyword Gluten-Free Blueberry Lemon Clafoutis
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6


  • 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.


*To make your own buttermilk, stir together 1 tbsp + 1 tsp lemon juice with scant 1 1/4 cup milk. Stir to combine and allow to sit for 10-15 minutes. 
**You can also use 1/2 cup all-purpose flour in place of the almond and gluten-free flour.