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  • Brittany Aldridge

Bursting Blueberry, Pear and Cardamom Clafoutis

Clafoutis is a creamy, custardy dessert filled with bursting seasonal fruit. Best served straight from the oven, I make this in my cast iron pan - while it’s steaming hot and the berries are bursting and fragrant. My recipe is inspired by Julia Child’s; but features pears and cardamom, which is at once warming, sweet, and subtly herbaceous.

Please read ahead for this super simple 2 step recipe!


  • 2 tablespoons butter, divided

  • 1 1/4 cups of full fat milk

  • 2/3 cup caster sugar

  • 3 eggs

  • 1 tablespoon vanilla extract

  • 2 green cardamom pods, seeds ground

  • 1 teaspoon salt

  • 1 cup flour

  • 1 cup of chopped pears

  • 1 cup of blueberries

  • Icing sugar, for dusting


  • Preheat the oven to 160°C fan forced or 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, cardamom, and half the butter until the sugar is dissolved. Add the flour and whisk until smooth and there are no lumps. Grease a pie tin or cast iron pan with the other tablespoon of butter then pour the batter in.

  • Now scatter in the chopped pears and blueberries. Bake until the clafoutis is puffed and golden, around 35–40 minutes. Serve immediately sprinkled with icing sugar!

Notes: Like a soufflé, the clafoutis will sink slightly as it cools, so it is best to serve warm!

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