Name: Blueberry Lemon Clafoutis
Total time: 75 min
Yield: 6
Ingredients: 1 tbsp avocado oil, for the dish; 300 g blueberries; 4 large eggs; 170 g thick unsweetened Greek yogurt, or high-protein dairy-free yogurt; 120 g unsweetened almond or oat milk; 100 g maple syrup; 2 tsp vanilla extract; 2 lemons, zested; 1 tbsp lemon juice; 100 g almond flour; 30 g tapioca starch; ½ tsp kosher salt; 1 tsp coconut sugar

Method

Prep oven and dishHeat the oven to 375°F (190°C). Grease the dish generously with avocado oil, sides included.
Dry the berriesRinse the blueberries and dry thoroughly on a towel; surface water makes the custard weep. If frozen, thaw completely and blot hard.
Make the batterWhisk the eggs until pale and loose, then whisk in the yogurt, milk, maple, vanilla, lemon zest and lemon juice. Add the almond flour, tapioca and salt and whisk until completely smooth, like heavy cream.
Set a base layerPour a thin layer of batter into the dish and bake 6 minutes until barely set. Do not skip this: blueberries sink into a single mass without it.
Add berries and remaining batterScatter the blueberries evenly over the base, pour the remaining batter over them and sprinkle with the coconut sugar.
BakeBake 40 to 45 minutes, until puffed and deeply golden at the edges, set with only a slight wobble, and a knife inserted off-center comes out clean.
Cool and serveCool at least 20 minutes before cutting. Serve warm or at room temperature.

Last updated August 31, 2026

Blueberry Lemon Clafoutis

Ingredients

Method

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