Yuzu Blueberry Clafoutis Recipe (Yuzu Blueberry Flaugnarde Recipe)

I make my yuzu blueberry clafoutis recipe in a muffin tin to make handy individual portions.

This yuzu blueberry clafoutis is actually a blueberry flaugnarde, not a clafoutis – a clafoutis is technically strictly only made with cherries. If it's made with the same kind of batter but with any other fruit, it's a flaugnarde.

But the term 'flaugnarde' isn't really well-known outside of France, so you'll more often see these kinds of desserts ubiquitously called a clafoutis.

My yuzu blueberry clafoutis is smooth, silky and almost and custardy on the inside, with a lovely fragrant zing from yuzu juice and sweet fruitiness from the blueberries. I also like adding a little vanilla for extra richness.

I like making clafoutis muffins to make neat little individual portions, but you could also bake this in a pie dish. Just make sure you grease it well, and you might need to bake it for another 10–20 minutes depending on how deep the dish is.

Make sure you generously butter your muffin tin to make taking your little yuzu blueberry clafoutis cakes out easy. They usually come out cleanly and without a fight. But if you notice they're sticking a bit (usually because of oozing blueberry juice), run a butter knife around the edges while they're cooling but still a little warm to separate them from the edges of the tin.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

120g plain flour
60g caster sugar
Pinch of salt
4 eggs
200ml whole (full fat) milk
200ml double cream
30ml yuzu juice
200g blueberries (rinsed and dried)
A little softened butter, for greasing the pan

Method:

1. Preheat the oven to 180°C, grease a 12-hole muffin tin with the butter.

2. Place the flour, sugar and salt in a bowl, make a well in the centre, and crack in and gradually stir in the eggs – work from the centre gradually outwards to prevent lumps.

3. Now stir in the milk, cream and yuzu juice until well combined. Pour into a large pouring jug.

4. Pour your mixture into your muffin tin, dividing evenly. Now pop in some blueberries into each hole, giving them a poke with the other end of a teaspoon to make sure they're all coated in batter (they'll float, but this is normal).

5. Bake for 25–30 minutes, then leave to cool before unmoulding.

Enjoy, and have fun.