Peach-blueberry clafouti

Total Time
1 hr
20 min
40 min
Clafouti is just a fancy word for a baked French dessert that features fruit. The batter for our version is lightened by using half-and-half and egg substitute, and features ripe peaches and fresh blueberries. Just keep in mind that you have to heat up the half-and-half and make the batter an hour ahead of when you're ready to assemble. After the clafouti bakes for about 35 minutes, dust with some powdered sugar and serve while it's all still warm out of the oven for a luxurious treat. It's refreshing enough to make when the fruit is in season, and also comforting and hearty enough to enjoy when the temperatures start dropping.


Fat-free half-and-half

1 cup(s)

Regular liquid egg substitute

½ cup(s)

Cake flour

1 cup(s)



Vanilla extract

½ tsp

Table salt



1 medium, ripe, peeled, halved, pitted, and chopped

Fresh blueberries

¾ cup(s)

Powdered sugar (confectioner's)

1 Tbsp


  1. Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat; set aside.
  2. Put the egg substitute in a medium bowl. Gradually whisk in the flour, then the granulated sugar, vanilla, and salt until blended. Whisk in the hot half-and-half (the batter will be lumpy); set aside for 1 hour.
  3. Meanwhile, preheat the oven to 400°F. Spray a 9-inch round cake pan with nonstick spray.
  4. Stir the batter well and pour into the pan. Dot the surface evenly with the peach and blueberries. Bake until puffed and light golden brown, 35 – 40 minutes. Dust with the confectioners’ sugar. Cut into wedges and serve warm. Yields 1⁄8 of dessert per serving.