Summer Berry Clafoutis

Parchment paper and a paper clip
10-inch cast iron skillet
Silicone spatula


Preheat oven to 375º F. Butter the entire inside of the cast iron skillet with the tablespoon of butter.


Place the blueberries and raspberries in a bowl and coat them well with the liqueur. Let sit for ten minutes, turning them occasionally to coat.


While the berries macerate in the liqueur, add the sugar, sour cream or crème fraîche, whole milk, eggs, salt, and orange zest to the Vitamix. Mix on high speed for one minute.  Add flour and mix on low speed for about ten seconds to incorporate.


Remove the macerated berries from their liqueur and place as a single layer in the bottom of the buttered cast iron skillet. Pour the batter over the berries. Bake in the preheated oven for 35 minutes or until a wooden pick comes out clean. Serve from the oven or let cool a bit before serving.

  • 1 tablespoon unsalted butter
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 tablespoon Chambord or Grand Marnier
  • ½ cup sugar
  • ½ cup sour cream or crème fraîche
  • ½ cup whole milk
  • 4 large eggs
  • ¼ teaspoon salt
  • Zest of one orange
  • ⅓ cup flour

Cook's Notes

If I have had you over for an outdoor lunch lately, chances are I’ve made my Summer Berry Clafoutis. This recipe is my adult adaptation from my own experimentation over the years and borrowing from the ideas of others.

This is fast, easy to make, and an impressive summer dessert. I make my own crème fraîche and use that. Sour cream works equally well. I admit to having used it instead multiple times.

You can make the batter ahead. It takes 35 to 40 minutes to bake, allowing you to have it in the oven during the meal. It is nice to serve from the oven, so it doesn’t need time to cool. You’ll want to serve it warm, but I’ve eaten it cold and thoroughly satisfied. It has a soufflé-like puff straight out of the oven and is a nice presentation on the table.

To make this a little more adult, I macerate the berries in Chambord or Grand Marnier. Chambord is a black raspberry liqueur that gives the clafoutis a deep, dark accent. Grand Marnier is all about concentrated oranges. Take your pick; I’ve used both. 

A little orange zest is a nice foil for the Chambord and a nice compliment to the Grand Marnier.

I usually return to the Rosé or the Chardonnay after a long lunch with the Summer Berry Clafoutis.

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