Lightened-Up Lemon Blueberry Clafoutis with Almond Flour

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A gluten-free French dessert featuring a tender almond flour custard baked over fresh blueberries with bright lemon notes. This French-inspired recipe (gluten-free), ready in about 50 minutes, layers fresh blueberries, almond flour, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 French cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Lightly grease a 9-inch round baking dish with butter or oil. Scatter 2 cups fresh blueberries evenly across the bottom of the dish.
  2. Step 2: In a blender, combine 3/4 cup almond flour, 3 large eggs, 1 cup unsweetened almond milk, 2 tbsp honey, 1 tbsp lemon zest, 1 tsp vanilla extract, and 1/4 tsp salt. Blend on medium speed until smooth and slightly frothy, about 30 seconds.
  3. Step 3: Pour the almond flour custard mixture gently over the blueberries in the baking dish. Bake for 35-40 minutes until the custard is set and the edges are lightly golden.
  4. Step 4: Remove from oven and cool for 10 minutes before dusting with powdered sugar if desired. Serve warm or at room temperature.

Related recipes