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Blueberry clafoutis & citrus salad
Photo credit: Cindy Boyce

Blueberry clafoutis & citrus salad

Blueberry clafoutis & citrus salad
Photo credit: Cindy Boyce
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The holidays often mean heafty meals and rich desserts during family gatherings, and sometimes that slice of dessert can be a little much. So, here’s a refreshingly light cake recipe.

If you rather a smooth mix for the clafoutis, simply blend it with a hand-held mixer.

  • Serves8 Portions
  • Prep time20 min
  • Cook time50 min
  • Timeout10 min
  • FreezingFreezes well


  • 1 1/2 cup of fresh blueberries
  • 1 cup of all-purpose flour
  • 6 eggs
  • 1 1/2 cup of maple syrup
  • 1 Meyer lemon zest
  • 1 cup of milk
Citrus salad
  • 1 grapefruit, in pieces
  • 2 oranges, in pieces
  • 3 tablespoons of maple syrup
  • 1/4 cup of fresh mint, chopped


  1. Preheat the oven to 350°F and place the rack at the center of it. Grease and sprinkle flour over a 9″ pie dish. Pour the blueberries at the bottom of the dish then set aside.
  2. Add the flour to a bowl and dig a small hole at the center of it. Add the eggs, maple syrup, lemon zest and milk then whisk until smooth. Pour atop the blueberries.
  3. Bake for 50 minutes and set aside for 10 minutes afterwards.
  4. While the cake cools, combine all the citrus salad ingredients in a bowl then serve with the clafoutis.

Tips & tricks

Keeps for 2 days at room temperature or 5 days in the fridge. Cannot be frozen.

Recipe published on August 19, 2018