Blackberries, eggs, milk, flour, sugar—just five basics for this Easy Homemade Blackberry Clafoutis Recipe that tastes way fancier than it looks.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

So, funny thing—I first tried clafoutis after a trip to Paris years ago. Well, “trip” might be a stretch; it was basically a long layover where I bought too many pastries and a cookbook I didn’t need from the airport gift shop. Inside that little book was the Easy Homemade Blackberry Clafoutis Recipe (though the French version, with cherries, which I absolutely butchered pronunciation-wise).

Fast forward to me back home, standing in my very un-Parisian kitchen, staring at a basket of blackberries that were just a little too squishy for snacking. You know that moment where you think, “If I don’t use these today, I’ll be fishing fruit flies out of the kitchen tomorrow”? Yeah, that. Out came the old gift shop cookbook, and boom—my Americanized version of clafoutis was born. And honestly? It’s now the dessert I make when I want something that feels elegant, but I can also whip together in pajamas with hair that hasn’t seen a brush in two days.

Here’s a quick peek at what’s inside:

Why You’ll Love This Easy Homemade Blackberry Clafoutis Recipe?

Here’s the magic of this dish: it looks so impressive, but it’s basically a glorified baked pancake. People ooh and aah, you shrug and say, “Oh, it’s just my Easy Homemade Blackberry Clafoutis Recipe,” like you didn’t just whisk eggs and milk together in five minutes.

The inside comes out soft and custardy—think flan vibes—but with those juicy bursts of blackberry that cut through the sweetness. And that sprinkle of brown sugar on top? It caramelizes just enough to make you feel like you actually know how to bake. Plus, unlike pie, there’s no rolling dough, no blind baking, no fancy equipment. Just a dish, some fruit, and a whisk. (And let’s be real, that whisk probably has a bent handle from falling into the dishwasher five times already.)

Ingredient Notes:

Let’s talk about what goes into this thing. And before you roll your eyes, yes, I know you could Google substitutions, but here’s the deal from someone who’s messed this up a time or two.

Blackberries: Fresh ones get all jammy and glorious in the oven. Frozen will work in a pinch, but dry them well unless you want blackberry soup instead of clafoutis.
Milk: Whole milk makes it rich, but I’ve cheated with 2% and honestly, no one noticed. Almond milk? Eh—it’ll work, but the flavor shifts.
Eggs: They’re doing all the heavy lifting here. No eggs, no custard. Simple as that.
Flour: Just plain all-purpose. Don’t overthink it.
Sugar: White sugar for the batter, brown sugar for that sweet little crust on top. Skipping the brown sugar is like watching a movie and turning it off 10 minutes before the ending.
Salt: It’s a pinch. Do it. It makes the sweet sweeter, trust me.

How To Make Easy Homemade Blackberry Clafoutis?

Alright, here’s the part where you realize this Easy Homemade Blackberry Clafoutis Recipe isn’t rocket science.

First, preheat the oven to 375°F (190°C). Grease up a 9-inch baking dish with butter. Don’t skimp—clafoutis likes to stick.
Toss your blackberries right into the dish. No need for fancy layering; just scatter them like you’re tossing dice on family game night.
In a bowl, whisk together the milk and eggs until smooth. Then add in the flour, sugar, and salt. Keep whisking until it looks like pancake batter—lumps are fine, life’s too short to over-whisk.
Pour that batter over the blackberries. Slide it into the oven, middle rack, and bake for about 25 minutes. At this point, it’ll puff slightly and start looking set.
Now comes the fun bit: sprinkle brown sugar on top, slide it back in, and bake for another 20 minutes. When it’s golden and smells like heaven, pull it out and let it cool for just a few minutes (unless you like burning your tongue, which… I’ve done).

Storage Options:

Here’s where I give you the “official” advice, but let’s be real: this Easy Homemade Blackberry Clafoutis Recipe rarely makes it past the first night. If you do have leftovers, wrap the dish or transfer slices to an airtight container and pop them in the fridge. They’ll keep for about two days. Eating it cold straight from the fridge at midnight? Highly recommended. Freezing, though? Nah. It turns weird and rubbery—don’t bother.

Variations and Substitutions:

I love this recipe because you can tweak it without ruining the whole vibe.

Fruit: Cherries are classic. Blueberries, raspberries, peaches—all good. Just… maybe not bananas.
Milk: Want it richer? Use cream. Lighter? Go with almond or oat milk.
Flavor boosters: A splash of vanilla extract or a pinch of cinnamon. French purists might roll their eyes, but hey, they don’t live in my kitchen.
Flour: Gluten-free blends usually work just fine. Just don’t go crazy with coconut flour unless you like things dry as dust.

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What to Serve with Easy Homemade Blackberry Clafoutis?

This Easy Homemade Blackberry Clafoutis Recipe can stand on its own, but if you want to gild the lily:

A dusting of powdered sugar (classic, and it hides any cracks on top).
A dollop of whipped cream—because when is that ever a bad idea?
A scoop of vanilla ice cream that melts into the warm clafoutis. Dreamy.
A strong cup of coffee or tea, because honestly, clafoutis makes an excellent breakfast too.
If you’re feeling fancy? A glass of sparkling wine. Because why not?

Frequently Asked Questions:

Can I make clafoutis ahead of time?
Sort of. Bake it in the afternoon and reheat before serving. But nothing beats fresh out of the oven.

Can I use frozen blackberries?
Yes, but thaw and dry them first. Otherwise, you’ll end up with clafoutis soup.

Do I really need the brown sugar on top?
Look, technically no. But you’ll miss that golden caramelized crust. Your call.

And there you go—that’s my Easy Homemade Blackberry Clafoutis Recipe in all its glory. Simple, a little messy, and way fancier-looking than it deserves to be. Try it out and tell me—are you the type who eats it warm with ice cream, or do you sneak it cold straight from the fridge like I do?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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