Blueberry Pear Clafoutis

Blueberry Pear Clafoutis - rustic, French, and perfectly delish! | Get the recipe on!

Have you ever heard of a clafoutis? I hadn’t until I stumbled upon one on Pinterest randomly one day. I thought it was just a cake, until I saw what the inside looked like.

I was intrigued.

A clafoutis is what you’d get if a pancake and a custard had a baby.

A delicious, fruit-packed, eggy baby, dusted with powdered sugar and (ideally) topped with sweet whipped cream.

Traditionally, the French clafoutis is made with cherries, but I switched it up and used the fruit I had in my fridge to bring you this Blueberry Pear Clafoutis.

Blueberry Pear Clafoutis - rustic, French, and perfectly delish! | Get the recipe on!

My favorite aspect of this dessert (aside from the flavor) is that it is made from ingredients that you very likely already have in your house! The classic version may contain cherries, but I think just about any fruit would be delicious in the custard base.

The clafoutis is also probably one of the easiest desserts I have ever made. Whisk, pour, bake, eat.

Does it get any better than that?

Oh wait, it does – did I mention a slab of this makes for an amazing breakfast or brunch companion, paired with a nice cup of coffee?

In my world, dessert for breakfast always wins.

Blueberry Pear Clafoutis


  • 1 1/4 cups milk
  • 1/2 cup granulated sugar, divided
  • 3 eggs
  • 1 Tablespoon vanilla bean paste
  • 1/4 teaspoon lemon zest
  • Pinch salt
  • Pinch cinnamon
  • 1/2 cup all-purpose flour
  • 1 cup pears, peeled & cubed
  • 1 cup fresh blueberries


  1. Preheat oven to 350 degrees F. Lightly and evenly butter a pie pan or small casserole dish or other oven-safe baking dish. Set aside.
  2. In a large bowl, combine milk, 1/4 cup of sugar, eggs, vanilla, lemon zest, salt, and cinnamon. Whisk together briskly until well blended and the sugar is dissolved. Then add the flour, whisking until just combined.
  3. Pour batter into prepared baking dish, to a depth of about 1/4 inch. Bake 8-10 minutes until batter begins to firm (you will see a film on the top). Remove from the oven and evenly spread the fruit over the batter. Sprinkle on the remaining sugar, then pour the rest of the batter on top. It should all but cover the fruit.
  4. Return to the oven and bake for 45-60 minutes, until puffy and brown, and a knife inserted in the center comes out clean.
  5. Sprinkle with powdered sugar; best served warm or at room temperature with fresh whipped cream.


Adapted from Julia Child

What would you put in your clafoutis?

Blueberry Pear Clafoutis - rustic, French, and perfectly delish! | Get the recipe on!

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Erica has baking in her blood. Raised by her homemaker Great-Grandmother, she was brought up in the kitchen, learning little hints and tricks that led her to her current bakery manager career. A native Floridian, she loves to enjoy everything her home state has to offer, especially when it comes to food. She often collaborates with her husband on recipes, and every once in a while, her dog, Vader, gets the scraps! Her blog, The Crumby Cupcake, is fairly new, but she is trying to carve out her little corner of the internet with her originality, creativity, humor, and beautiful food photography. Throughout her adventures, she hopes to inspire others to create delicious food and live happy lives by sharing her joy, both in the kitchen and out.

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