A super simple, creamy, custardy blueberry lemon clafoutis. It is gluten + dairy free and comes together in no time at all.
“Keep it simple” is my mantra these days.
If you follow me on INSTAGRAM, you may already know that our family is about to make a HUGE change. We have decided to embark on a new adventure by selling our home in Northern California + moving across the country. (more on that at another time)
Needless to say, I have a million things going on and a million little details to take care of. In order to stay sane through it all, I’m keeping things as uncomplicated as possible (even my stress-baking recipes ?)
And what’s more uncomplicated than a clafoutis? One of the easiest desserts I know.
What is blueberry lemon clafoutis?
Clafoutis is a baked French dessert, made traditionally with black cherries, arranged in a dish and covered with a flan-like batter. It’s a delicately sweet dessert that is so effortless to make. I would describe it as a cross between a Dutch baby + custard. Super creamy and silky.
Instead of cherries, I’m using fresh, organic blueberries with a hint of lemon. I’m always doing a little happy dance whenever blueberries show back up in the market as we get closer to summer. Anyone else tired of apples + oranges?
The batter is a simple mix of eggs, milk, coconut sugar, vanilla, flour, + salt. A bit of lemon zest adds a bright flavor. To keep it dairy free + gluten free, I use full fat coconut milk and a mix of almond + tapioca flour. You could pretty much use any dairy free milk and gluten free flour that you like. Each combo will give a different texture + flavor.
Simply layer your blueberries in the dish, pour the batter over them, + bake it up. Easy peasy!
Quick + easy, creamy + delicious, and made with just a few simple ingredients. What’s not to LOVE? ❤️
So whether you’re celebrating the upcoming Mother’s Day, hosting a lazy Sunday brunch, or stress-baking like me over here, this blueberry clafoutis is for you.
DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTEREST AND FACEBOOK TO KEEP UP WITH LATEST CONTENT AND UPDATES.
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Blueberry Lemon Clafoutis (gluten free + dairy free)
Description
A super simple, creamy, custardy blueberry lemon clafoutis. It is gluten + dairy free and comes together in no time at all.
Ingredients
- butter, ghee, coconut oil, or avocado oil to grease pan
- 3 eggs
- 1 cup full fat coconut milk (like this)
- 1/3 cup coconut sugar (I use THIS brand)
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp blanched almond flour (I use THIS brand)
- 1/4 cup tapioca flour (like this)
- pinch of salt
- zest from one lemon
- 2 and 1/2 cups fresh blueberries
- lemon zest for garnish
Instructions
- Preheat oven to 375’F. Grease a 10 inch ceramic quiche pan, glass pie dish, or cast iron skillet with fat of choice. Set aside.
- Arrange blueberries on the bottom of quiche pan.
- In blender, blend together eggs, coconut milk, coconut sugar, vanilla, almond flour, tapioca flour + salt until creamy smooth. Stir in lemon zest. Slowly pour over blueberries.
- Place in oven and bake for 24-28 minutes, until golden and center is set. Cool for 15 minutes or so before serving. Garnish with lemon zest. Enjoy!
Notes
Use coconut or avocado oil to grease pan if strictly dairy free.
Gluten free flour substitutes: I highly recommend using blanched almond flour as it gives a wonderful taste. You could sub sweet rice flour, GF oat flour, or cassava flour for the tapioca flour. I haven’t tried using a 1:1 gluten free flour mix for the entire 3/4 cups of flour but I’m guessing it would work beautifully too
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