Friday, August 16, 2013

Blueberry White Chocolate Clafoutis

Filled with juicy summer berries and nuggets of white chocolate, this is a very non-traditional version of the classic cherry-filled French custard dessert.

The filling is a departure from the traditional recipe in other ways as well: it calls for yogurt instead of milk and contains butter and more flour than usual, giving it more of a cake-like texture.
The batter is made in a food processor and takes just a few minutes to put together but it can be made just as easily with a hand mixer in a bowl. With its relatively short baking time, this is a great dessert to make when you're pressed for time. Delicious served warm or at room temperature.

The recipe for Blueberry White Chocolate Clafoutis is from the book Bonnie Stern's Essentials of Home Cooking, by Bonnie Stern, a much under-used cookbook I've had for years! 

I'm sharing this post with Cook-Your-Books, hosted by Joyce of Kitchen Flavours.


  1. Hi Zosia,
    Fabulous lookin clafoutis! Love the juicy and beautiful blueberries with the white chocolate in a delicious looking custard! Wish I could have one slice now.
    Clafoutis has been on my list of to-try for ages. Thanks for the reminder and for sharing with CYB!

  2. Hi Zosia,

    Nice to know you via Joyce's CYB event.

    I see lots of berries popping out of your clafoutis... Yum! Nice to know your recipe is pretty easy to bake :D


    1. Thank you for stopping by, Zoe.

      It's very easy and very delicious and the berries make it so. I'd like to try it with raspberries next.


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