Can I use frozen blackberries?

Yes. Thaw and drain them well before adding them to the dish so the clafoutis does not become watery.

Why did my clafoutis deflate?

That is normal. Clafoutis puffs in the oven and settles as it cools, while staying soft and custardy.

Can I make this dairy-free?

Yes. Use an unsweetened dairy-free milk alternative and grease the dish with cooking spray instead of butter.

How do I know it is baked through?

The center should be set, the top lightly golden, and a toothpick inserted near the center should come out clean.

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Breakfast Baking

Low-Fat Honey Blackberry Breakfast Clafoutis Recipe

Name: Low-Fat Honey Blackberry Breakfast Clafoutis Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: French-Inspired
Ingredients: 3 large eggs; 1/2 cup low-fat milk (or dairy-free milk alternative); 1/4 cup honey; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest (optional); 1 1/2 cups fresh blackberries (can substitute frozen, thawed and drained); Cooking spray or a little butter, for greasing the baking dish; Powdered sugar, for dusting (optional)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 12, 2026 · Updated Jun 28, 2026

French-Inspired 50 mins low-fateasystep-by-stepfruitone-bowlmorning-bakebeginner-friendlycomfort-food

A beginner-friendly blackberry breakfast clafoutis made with eggs, low-fat milk, honey, vanilla, lemon zest, and fresh blackberries.

Low-Fat Honey Blackberry Breakfast Clafoutis Recipe

Prep 10 min

Cook 40 min

Total 50 min

Servings 6

Difficulty easy

Cuisine French-Inspired

Ingredients

Servings 6

3 large eggs
1/2 cup low-fat milk (or dairy-free milk alternative)
1/4 cup honey
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1 1/2 cups fresh blackberries (can substitute frozen, thawed and drained)
Cooking spray or a little butter, for greasing the baking dish
Powdered sugar, for dusting (optional)

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch (23 cm) pie dish or oven-safe baking dish with cooking spray or butter.
In a large mixing bowl, crack and beat the eggs with a whisk until smooth and slightly frothy.
Add the low-fat milk, honey, and vanilla extract to the eggs and whisk until well combined.
Sift the flour and salt over the wet ingredients and whisk gently until the batter is smooth and free of lumps. Avoid overmixing.
If using, stir in the grated lemon zest to add a fresh, aromatic flavor.
Scatter the blackberries evenly across the bottom of the prepared baking dish.
Pour the batter gently over the berries, making sure they are mostly covered and spread evenly.
Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the clafoutis is puffed, set, and lightly golden on top. A toothpick inserted into the center should come out clean.
Remove from the oven and let cool slightly. The clafoutis will deflate a bit but is still delicious warm.
Optional: Lightly dust the top with powdered sugar before serving for a pretty finishing touch.
Serve warm for a comforting breakfast treat. Enjoy!

Tips

Equipment Needed

Use a 9-inch pie dish or similar oven-safe baking dish, a mixing bowl, whisk, measuring cups, and a fine grater if adding lemon zest. A shallow dish helps the clafoutis bake evenly and makes it easier for beginners to see when the center is set.

Ingredient Prep Notes

Whisk the eggs until smooth before adding the milk and honey so the batter blends without streaks. If using frozen blackberries, thaw and drain them first, then pat them gently so they do not water down the custard.

Oven Note

Preheat to 350 degrees F (175 degrees C) and place the dish on the center rack. The clafoutis is done when it is puffed, lightly golden, and set in the center; it will naturally deflate a little as it cools.

Easy Upgrade Ideas

Add lemon zest to brighten the honey and blackberry flavor, or dust the cooled top lightly with powdered sugar. For serving, spoon a little low-fat yogurt beside each slice to keep the breakfast feel fresh and simple.

Frequently Asked Questions

Can I use frozen blackberries?: Yes. Thaw and drain them well before adding them to the dish so the clafoutis does not become watery.
Why did my clafoutis deflate?: That is normal. Clafoutis puffs in the oven and settles as it cools, while staying soft and custardy.
Can I make this dairy-free?: Yes. Use an unsweetened dairy-free milk alternative and grease the dish with cooking spray instead of butter.
How do I know it is baked through?: The center should be set, the top lightly golden, and a toothpick inserted near the center should come out clean.

Ingredient Replacements

Dairy-free milk can replace low-fat milk if you want a lighter non-dairy option. Frozen blackberries work when fresh berries are unavailable, but thaw and drain them well so the batter sets properly. Maple syrup can replace honey, though the flavor will be a little less floral.

Storage and Reheating

Store cooled clafoutis covered in the refrigerator for up to 3 days. Reheat individual portions gently in a 300 degrees F oven until just warm, or enjoy chilled for a firmer breakfast slice. Avoid overheating, which can make the custard rubbery.

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Low-Fat Honey Blackberry Breakfast Clafoutis Recipe

Recipe Details

Ingredients

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