Blueberry-Ginger Clafoutis


  • 1

    tablespoon unsalted butter, softened, for greasing the pan

  • 2

    cups/480 milliliters whole milk, at room temperature

  • 3

    large eggs

  • 1

    cup/200 grams plus 2 tablespoons granulated sugar

  • 1

    cup/128 grams all-purpose flour

  • 2

    teaspoons fresh lemon zest

  • ½

    teaspoon ground green cardamom

  • teaspoon fine sea salt

  • 2

    cups/280 grams fresh or frozen blueberries

  • ¼

    cup/55 grams crystallized ginger, chopped small

  • Confectioners’ sugar, for finishing (optional)


  1. Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
  2. Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter. 
  3. In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
  4. Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set — it should jiggle slightly in the center — about 15 to 17 minutes.
  5. Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
  6. Dust the top of the clafoutis with confectioners’ sugar to taste and serve warm or at room temperature.