Blueberry and Earl Grey clafoutis

Blueberry and Earl Grey clafoutis 1

For me, summer is synonymous with clafoutis (amongst other things). But to be honest, I couldn’t face the idea of pitting 450 g of cherries, especially in this very hot weather. So I went for blueberries instead and, to make it a bit more exciting, I infused the milk and cream with Earl Grey tea. This blueberry and Earl Grey clafoutis is great for a mid-afternoon snack but beware of miniature Godzilla-like creatures, who might try to steal it from you! I also heard that savoury clafoutis are also delicious, you just need to remove the sugar. I might try goat’s cheese and cherry tomatoes next time.

Blueberry and Earl Grey clafoutis 2

Blueberry and Earl Grey clafoutis 3

To make a blueberry and Earl Grey clafoutis, you need:

Blueberry and Earl Grey clafoutis

Prep time: 10 minutes

Cooking time: 35 minutes

Total Time: 45 minutes

Serves: 6 to 8 people

What is also really nice is putting a little less flour and adding ground almonds instead.


  • 185 ml double cream
  • 1 Earl Grey tea bag
  • 125 ml whole milk
  • 3 eggs
  • 55 g caster sugar
  • 85 g plain flour
  • 450 g blueberries


  1. Preheat the oven to 180°C.
  2. Put the cream in a small saucepan. Add the tea bag and heat gently for 5 minutes.
  3. Remove from the heat and add the milk. Let it cool before discarding the tea bag.
  4. In a medium-sized bowl, whisk together the eggs, sugar and flour before pouring in the cream/milk mixture. Whisk further until all lumps have disappeared.
  5. Add the blueberries and fold in gently. Pour into a round or square dish (about 20 cm x 20 cm) and bake for around 35 minutes or until golden on top.
  6. Serve either cool or lukewarm.


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