Saskatoon Berry Clafoutis Recipe

If you’ve never tasted a Saskatoon Berry Clafoutis, prepare to fall in love with this irresistible French-style dessert that beautifully pairs the sweet, nutty richness of Saskatoon berries with a delicate, custardy base. This treat is wonderfully simple to prepare, yet its golden, puffed finish and dusting of powdered sugar make it look like something straight out of a Parisian patisserie. Whether you’re celebrating berry season, bringing dessert to a gathering, or just want to bake up something special for your loved ones, Saskatoon Berry Clafoutis is the kind of recipe you’ll soon know by heart.

Ingredients You’ll Need

The magic of Saskatoon Berry Clafoutis comes from a handful of wholesome ingredients that work in harmony to create a dessert with soft, creamy custard and vibrant, juicy berries. Each element plays a vital role in texture, flavor, or that dreamy rise in the oven!

• Saskatoon berries: Little bursts of sweet, nutty flavor—fresh or frozen berries both work brilliantly, or swap in blueberries in a pinch.
• Eggs: The backbone of your custard, giving the clafoutis its signature creamy-springy texture.
• Granulated sugar: Adds gentle sweetness and helps the top take on that beautifully golden finish.
• Whole milk: Keeps the batter light and luscious, contributing richness that’s hard to beat.
• All-purpose flour: Just enough to give the dish structure without making it cakey—think delicate crepe meets custard!
• Salt: Just a pinch to balance all the sweetness and enhance every flavor note.
• Pure vanilla extract: We’re layering in real vanilla for warmth and depth—trust me, it makes a difference.
• Almond extract (optional): An elegant, aromatic boost that plays so well with Saskatoon berries (highly recommended if you have it!).
• Melted butter: Enriches the batter and gives that gorgeous, caramelized edge around the pan.
• Powdered sugar: The classic finishing flourish for French clafoutis—just a light dusting to make it irresistible.

How to Make Saskatoon Berry Clafoutis

Step 1: Prep Your Pan and Preheat

Start by heating your oven to 350°F (175°C). Grab a 9-inch ovenproof skillet or baking dish, and don’t be shy—generously grease it with butter. This helps create delicious golden edges and ensures your clafoutis slips out effortlessly when it’s slice time.

Step 2: Whisk Eggs and Sugar

In a large mixing bowl, whisk together the eggs and granulated sugar until light and foamy. This first step sets the stage for a custard that’s airy and delicate, so keep whisking until the mixture is pale and slightly thickened.

Step 3: Blend in Dairy and Flavorings

Next, pour in the whole milk, vanilla extract, almond extract (if using), and melted butter. Whisk everything together so your batter is infused with aromatic flavors and a touch of richness—this is where Saskatoon Berry Clafoutis gets its unforgettable depth.

Step 4: Incorporate Dry Ingredients

Sift in the flour and salt, then gently mix until you have a smooth, pourable batter—think thin pancake batter. A few lumps are okay, but you’re aiming for a silky finish here, which will cradle your berries as they bake.

Step 5: Set the Batter Base

Pour a thin layer (about one-third) of the batter into your buttered skillet or dish. Slide it into the oven for 5 minutes. This quick set creates a soft “bed” so your beautiful berries stay evenly distributed, not sunken to the bottom!

Step 6: Add Berries and Remaining Batter

Remove the pan from the oven. Scatter those glorious Saskatoon berries evenly over the set base—they’ll look like jeweled gems. Pour the rest of the batter gently over top, covering the fruit but letting a few peek through for that rustic-chic look.

Step 7: Bake to Perfection

Bake the Saskatoon Berry Clafoutis for 35 to 40 minutes. You want it puffed, gently golden, and just set in the center—a knife inserted should come out clean. If it domes dramatically, don’t panic; it will gently settle as it cools.

Step 8: Finish and Serve

Let your clafoutis cool for at least 15 minutes. Just before serving, dust with powdered sugar for that classic touch. Slice, serve warm or at room temp, and bask in the ooohs and aaahs!

How to Serve Saskatoon Berry Clafoutis

Garnishes

The beauty of Saskatoon Berry Clafoutis is in the contrast between its pillowy custard and bursts of berry. To garnish, a gentle sprinkle of powdered sugar is a must—try adding a dollop of softly whipped cream, a few extra fresh berries, or even a sprig of mint for a lovely finish.

Side Dishes

This clafoutis is stunning on its own, but if you want to dress up your dessert spread, pair it with a scoop of vanilla ice cream, a citrusy fruit salad, or a drizzle of berry coulis. For brunch, serve alongside a platter of crisp bacon or a buttery croissant for the ultimate French-inspired treat.

Creative Ways to Present

For a dinner party, consider baking your Saskatoon Berry Clafoutis in individual ramekins for personalized servings—adorable and no slicing required! Or, make it rustic-style in a cast-iron skillet and serve straight from the pan, farmhouse chic. Tiny wedges make lovely petit fours at tea time, too.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Saskatoon Berry Clafoutis tightly with plastic wrap or transfer to an airtight container. It can be kept in the refrigerator for up to 3 days. The texture will remain delicious and the berry flavor even deepens overnight!

Freezing

If you want to freeze clafoutis, let it cool completely, then wrap individual slices (or the whole dish) well in plastic wrap, followed by foil. Freeze for up to 2 months. It’s best eaten fresh, but this method keeps a taste of summer at your fingertips even in the dead of winter.

Reheating

To reheat, simply pop a slice of Saskatoon Berry Clafoutis in the microwave for about 20 seconds or warm in a 300°F (150°C) oven for 8–10 minutes until just heated through. Avoid overbaking during reheating to keep the custard tender and soft.

FAQs

Can I use frozen Saskatoon berries?

Absolutely! You can use frozen Saskatoon berries straight from the freezer—no need to thaw first. This makes it a breeze to enjoy Saskatoon Berry Clafoutis any time of year.

What can I substitute for Saskatoon berries?

If Saskatoon berries aren’t available, you can easily substitute with blueberries, blackberries, or even tart cherries. Each fruit will bring its unique personality to your clafoutis, but the method and delicious custard remain the same.

Why does my clafoutis deflate after baking?

It’s perfectly normal for clafoutis to puff dramatically in the oven, then gently sink as it cools. This is part of the traditional look and results in a lovely, creamy texture—don’t worry, it means you did it right!

Can I make Saskatoon Berry Clafoutis dairy-free?

Yes, you can substitute unsweetened almond milk or another plant-based milk in place of the whole milk, and use vegan butter. The custard will be a bit lighter but still delicious.

Is clafoutis best served warm or cold?

Saskatoon Berry Clafoutis is traditionally served warm, but it’s equally delightful at room temperature or even chilled from the fridge. If possible, dust with powdered sugar just before serving for the prettiest finish.

Final Thoughts

I can’t recommend Saskatoon Berry Clafoutis enough—there’s something magical about the combination of creamy custard, wild berries, and that delicate cloud of powdered sugar. If you’re craving a dessert that’s both comforting and elegant (and secretly easy!), this one is destined for your favorites file. I hope you’ll bake, share, and savor every forkful!

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