Blueberry & Lime Clafoutis

Serves 6
Total Time
40 Minutes Plus standing time
200g of blueberries
Zest and juice of 1 lime
75g caster sugar (plus 2 tbsp for blueberry mix)
150ml of milk
150ml of single cream
A few drops of vanilla essence
4 large British Lion eggs
50g of plain flour
Icing sugar to dust and a little cream (optional)
Step 1
In a small pan, mix the milk, cream and vanilla and heat until almost boiling.
Step 2
In a large bowl, beat the eggs and sugar until creamy, then add the flour and mix again.
Step 3
Gradually pour the hot milk mixture onto the eggs and beat well.
Step 4
Leave to stand for at least 10 mins or longer if time allows.
Step 5
Preheat the oven to Gas Mark 6/200°C/Fan 180°C. Lightly oil a 23cm/9in ovenproof dish.
Step 6
Mix the blueberries with two tbsp of the caster sugar and the lime zest and juice and scatter over the base of the dish.
Step 7
Pour the batter over the blueberries.
Step 8
Place the dish on a baking sheet and bake for 30 mins until the clafoutis is slightly risen and puffy.
Step 9
Dust with icing sugar and serve warm or cold with cream as desired.

Steph Houghton is an ambassasdor for British Lion eggs. For more recipe inspiration visit

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