Baking and desserts · French-inspired
Blackberry Cardamom Clafoutis
A softly set French-style blackberry clafoutis scented with cardamom and finished with powdered sugar.
Jump to recipe15 min prep · 40 min cook
The recipe
Blackberry Cardamom Clafoutis
8 servings
Ingredients
- 1 tablespoon unsalted butter, softened
- 2 cups blackberries
- 3 large eggs
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine salt
- Confectioners’ sugar, to serve
Instructions
- Heat the oven to 350°F. Butter a 9-inch round baking dish and scatter the blackberries evenly inside.
- Blend the eggs, milk, cream, sugar, flour, vanilla, cardamom, and salt until completely smooth, about 30 seconds.
- Pour the batter around the berries. Bake for 35 to 42 minutes, until puffed and golden at the edges with only a slight wobble in the center.
- Cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.
Cook’s notes
- The clafoutis will deflate as it cools; that is expected.
- If the berries are very tart, toss them with 1 tablespoon of the measured sugar before baking.
Storage and reheating
Cover and refrigerate for up to 3 days. Serve chilled or rewarm gently in a 300°F oven.
Frequently asked questions
Can I use frozen blackberries?
Yes. Add them frozen and extend baking by about 5 minutes.
What should the center look like?
It should be set like a tender custard, not liquid, with a small jiggle when the dish is moved.