Mixed Berry Clafoutis

Whether foraged or preserved, blended in a smoothie, or eaten by the handful, berries are no doubt beloved among fruit for their sweetness and luscious flavor. North Carolina is home to the acidic, well-watered soil conditions plenty of berry varieties need to thrive. Unsurprisingly, the US Department of Agriculture reports the 6th highest yield for blueberries in the nation comes from our state. We are so lucky to have this locally grown bounty available in our foodshed.

Recently, the Farmer Foodshare team enjoyed a blueberry and strawberry Clafoutis – a fruity, fluffy, crustless tart – made from scratch by our Warehouse Manager, Lat. With less than 10 basic ingredients, it’s perhaps the simplest, splendidly understated desserts around (and could easily double as brunch)!

Mixed Berry Clafoutis 


  • 1 C. Whole milk
  • 3 Eggs
  • 1/2 C. Sugar
  • 1 tsp. Vanilla extract
  • 2 T Butter, melted
  • 1/2 C. All-purpose flour
  • 1 C. Mixed berries
  • 1 T. Powdered Sugar

-Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
-Top the batter with the mixed berries. Bake until the clafoutis is beautifully puffed and golden, about 35–40 minutes. Dust with powdered sugar and serve immediately.