Gluten-Free Blueberry Clafoutis
It's berry picking season, which means it's also summer baking season! In the summer, I prefer lighter desserts that are based on seasonal fruits, nothing too heavy or sickeningly sweet. Some nights, just throwing halved peaches on the grill or grabbing a few handfuls of fresh berries is the only sweet you need to round out a hot day.
A friend recently asked for help dealing with the bucket of blueberries she picked at a local farm and asked if I had a clafoutis recipe.
Well, I do now. ;)
This gluten-free Blueberry Clafoutis ("clah-FOO-tee") is a lightly-sweet version of the classic French dessert, which is based more on a crepe batter than a cake batter. The finished product is a berry-studded custard with an eggy bounce to it. (Yes, the finished cake has a little "spring" to it!) Cherries are traditional in this cake, but fresh berries of any kind will work, as will thinly sliced pears, plums, apples, or cranberries.
Before you read the recipe, yes the flour is measured by weight! (Don't hate me.) The recipe is adapted from Gluten-Free On A Shoestring and since it was my first time making a gluten-free version of clafoutis, I stuck to the program and followed her guidance on the flour. I used Pamela's Artisan Blend gluten-free flour, which is a great all-purpose baking mix.
The original recipe called for half a cup of sugar, which I reduced by half. I used a blend of coconut sugar and Stevia to sweeten the cake and reduce the carbohydrates.
2 Tbs. unsalted butter, melted and cooled
2 c. fresh blueberries, picked through and stems removed
3 eggs at room temperature, beaten
1/4 c. coconut sugar
4-6 packets of Stevia (depending on how sweet you like your desserts; I used 5)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. unsweetened almond milk
1/2 c. canned coconut milk* (see note below for substitution)
5/8 cup (88 g) Pamela's Artisan Gluten-free flour blend
1/4 tsp. salt
SUBSTITUTION NOTE: I did not have coconut milk on hand so I used half & half and it worked great. The original recipe called for heavy cream, but I used half & half to reduce the fat. The egg yolks are the only other fat here, so using a milk (dairy or coconut) with a bit of fat in it is necessary.
1. Preheat your oven to 350°F. Grease a 9-"round cake pan with 1 tablespoon of the melted butter, and set it aside. Scatter the fresh blueberries evenly in the bottom of the prepared pan and set aside.
2. In a large bowl, whisk together the eggs, coconut sugar, vanilla and almond extracts, remaining 1 tablespoon melted butter, almond milk and coconut milk, whisking vigorously after each addition until smooth and very well-combined.
3. Add the gluten-free flour blend and salt, and whisk again until just combined. The batter will be very thin, more like crepe batter than cake batter. Pour the batter over the blueberries.
4. Place the pan in the center of the preheated oven and bake for about 30-35 minutes or until the clafoutis is puffed up and pale golden. Insert a toothpick into the center and it should come out with a few moist crumbs attached. The cake will puff up high, especially around the edges, as it bakes, and fall again as it cools. Remove from the oven and allow to cool for 10 minutes before slicing into wedges and serving.
Want to learn more about gluten-free baking and how to "hack" recipes like this one? Join us for one of our upcoming Fat Loss Cooking School one-day workshops!