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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