Mixed Berry Sourdough Clafoutis

Sourdough desserts don’t get easier than this Mixed Berry Sourdough Clafoutis! Mix the custardy batter in a blender and bake. That’s it!

This rustic and straightforward French custard dessert is versatile and excellent made with sweet and tart summer mixed berries, such as blueberries, strawberries, raspberries, and blackberries. Cherries are always a welcome and traditional clafoutis fruit as well.

Sourdough discard adds a slight tangy depth to the batter, and it’s perfect finished with powdered sugar and a scoop of ice cream or whipped cream. Plus, it only takes a few minutes to blend and assemble before baking!

Follow the detailed tips with photos and instructions below on how to make a perfect sourdough clafoutis every time .

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👍 Why You’ll Love This Recipe

• Maybe one of the easiest sourdough dessert recipes you can make!
• Can mix the sourdough custard batter in a blender.
• Great use of any leftover mixed berries from making fruit jams like Strawberry Rhubarb Jam or recipes like Sourdough Blueberry Yogurt Muffins, Sourdough Strawberry Galette, or Lemon Blueberry Sourdough Pound Cake.
• Baking in a cast-iron skillet gives you crispy, caramelized edges like Sourdough Honey Cornbread.
• Creamy custard filling that complements summer fruit.
• Great dessert to serve and share with guests that stores well.

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🛠 Tools Needed

You only need a couple of basic tools to make a clafoutis.

• Baking scale
  • Flour and sourdough starter can weigh differently from person to person, so weighing your ingredients is the best option! Measuring your ingredients by weight will make your baking more consistent and accurate.
• Blender
  • Can also mix and whisk by hand.
• 10″ Cast-iron skillet
  • For even cooking so you get caramelized edges.
  • Can also use a 10″ cake pan or a 2-quart baking dish.

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🛒 Ingredients Needed

See below for my ingredient recommendations and possible substitutions.

• Unsalted Butter, softened: for greasing the pan
• All-purpose Flour
  • You can substitute some or all of the all-purpose flour with whole wheat flour or gluten-free flour.
  • Helps the custard set.
• Salt
• Granulated Sugar
  • Sugar in the crust assists with browning and a little sweetness.
  • If your berries are very sweet, you can reduce the sugar.
• Eggs
  • Custards get their richness and structural integrity from the egg proteins.
  • The eggy batter is similar to making my Sourdough Cottage Cheese Protein Pancakes in a blender!
• Whole Milk
  • Both the milk and cream adds richness, natural sweetness, and the fat helps prevent the eggs from gelling too much and being rubbery.
• Heavy Cream
• Sourdough Discard
  • Tangy sourdough discard adds a similar depth of flavor to this recipe like buttermilk, sour cream, or yogurt would.
  • If you don’t have an active sourdough starter, learn how to make one in a week following my how-to guide. See my top sourdough starter tips and other sourdough discard recipes.
• Vanilla Extract: for flavoring
  • Almond extract is a great substitute if you’re using cherries.
• Mixed Berries
  • I used a mix of fresh blueberries, raspberries, and blackberries.
  • Can use strawberries, cherries, or only one fruit if that’s what you have.
  • You can use frozen berries. However, they tend to bleed and leak more juices in the batter, so drain any liquid before using.
• Powdered Sugar: for finishing

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🍓🫐 How to Make Mixed Berry Sourdough Clafoutis

Follow this detailed recipe guide as you make the best sourdough discard clafoutis.

1. Arrange the Mixed Berries

Preheat the oven to 375ºF (191ºC).

Butter or grease the bottom and sides of a 10″ cast-iron skillet or baking dish to prevent sticking.

Arrange the mixed berries or fruit in a single layer in the skillet.

2. Blend the Sourdough Clafoutis Batter

Add all of the batter ingredients to a blender or food processor and blend until completely combined and frothy.

You can also mix the batter by hand in a large bowl with a whisk.

3. Bake

Pour the batter over the berries in the cast-iron skillet. Add a handful of reserved berries on top if you want.

Bake for 45-50 minutes or until the clafoutis has slightly caramelized edges that pull away from the sides of the pan, a toothpick inserted in the middle comes out clean, and there’s a slight wobble in the middle of the pan.

Cool and dust with powdered sugar before serving.

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How to Store and Serve

You can serve sourdough clafoutis warm or at room temperature.

Dust with powdered sugar just before serving. The powdered sugar covers up any cracks on top, adds a snowy, decorative element, and just a little more delicate sweetness.

The clafoutis is great served with a dollop of whipped cream, mascarpone, or a scoop of vanilla ice cream. It’s an easy make-ahead dessert to serve at a summer BBQ or cookout where you can also make Sourdough Hot Dog Buns or Sourdough Brioche Hamburger Buns.

Clafoutis doesn’t freeze well, but it stores well in the refrigerator for 3-4 days.

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❓ Frequently Asked Questions

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Other Sourdough Dessert Recipes You May Enjoy

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