Blueberry and Corn Clafoutis Recipe

By Marcus Samuelsson |

This is a guilt-free dessert-with less than a tablespoon of sugar per serving, you can even eat a slice for breakfast the next day. I know I did.


Other delicious pie recipes you may enjoy:

No-Cook, No-Bake, Summer Friendly Pies

Piled-High Apple Pie Recipe

Sour Cherry Pie with Brown Butter Almond Crumble Recipe

Strawberry Grapefruit Rhubarb Spice Crumb Pie Recipe

Prep Details

Servings: 6


1 cup blueberries

1 cup corn kernels, from about 1 large corn cob

3 eggs

3/4 cup whole milk

1/3 cup sugar

1/4 cup whole-wheat flour

1 tbsp bourbon

1/4 tsp salt

4 tbsp unsalted butter, melted, plus room-temperature butter for the pie dish

Powdered sugar, for dusting


Photo: Lindsay Hunt

Photo: Lindsay Hunt

1. Preheat the oven to 325 degrees F. Generously butter a 9-inch diameter glass pie dish. Mix the blueberries and corn kernels together and arrange in the buttered pie dish, set aside.

2. Combine the eggs, milk, sugar, flour, bourbon, and salt in a blender. Blend until well combined, about 30 seconds. Add the melted butter, and blend again, until well combined, about 15 seconds. Pour the batter over the blueberries and corn.

3. Bake in the oven for 50-55 minutes until the clafoutis is set and golden brown on top. Let cool for 15 minutes.

Serve dusted with powdered sugar.