Blueberry-Lemon Flognarde

A flognarde is a a dessert very similar to a traditional clafoutis, but instead of made with cherries it is filled with other kinds of fruit. I have to admit, the name of this dish just sounds a bit odd to me, but it is a lot of fun to say (pronounced flow-nyard).

Traditionally a French dessert, flognarde is a flan-like dessert with fruit arranged in a buttered dish, covered in flan-like batter, and baked. It is then topped with confectioner’s sugar and served warm. Being a novice at this type of dessert, when I took a peek into the oven and saw it rising considerably I had a mild anxiety attack. To my relief, after a quick Google search, I was assured that this dessert is designed to rise quite a bit and then settle back down into itself creating a dip in the center. Thank goodness!

I made individual servings of this dessert with some of my creme brulee dishes which were the perfect size for a small portioned dessert. These were delicious served warm and I think would be even better with a small scoop of vanilla ice cream!

For such a fun and beautiful French dessert, this one is pretty easy to make and will not cost much time in the kitchen. The flan is a delicious, smooth texture (a little like a doughy custard) and tastes so fresh with the lemon zest and blueberries. I think the Blueberry-Lemon Flognarde would be perfect for a brunch or late night treat!


Blueberry-Lemon Flognarde


  • 1 tablespoon unsalted butter
  • 6 tablespoons white sugar, divided
  • 3/4 cup fresh blueberries
  • 3 eggs
  • 1 1/3 cups milk
  • 2/3 cup all-purpose flour
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons confectioner’s sugar


  1. Preheat oven to 375 degrees F. Butter a 9″ pie pan and sprinkle 1 tablespoon of white sugar on the bottom.
  2. Arrange the blueberries to cover the bottom of the pie pan and sprinkle 2 tablespoons of white sugar on top of the blueberries. In a food processor, combine the remaining 3 tablespoon of white sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes and then pour the batter over the blueberries in the pan.
  3. Bake for 45-55 minutes , or until firm and lightly browned. Let stand for 5 minutes then dust with confectioner’s sugar. Slice and serve warm.

14 Responses to “Blueberry-Lemon Flognarde”

  1. This looks divine. I would love to make this soon. Your oval ramekins are such a nice size and change from the traditional little round ones. I can’t wait to poke around more at your wonderful photography.

  2. Eliana says:

    The name certainly sounds fun but it looks even more fun to eat! And I have to agree with the others – amazing photographs girl.

  3. yes i agree gorgeous pics! next time you make these, please save some for me, looks wonderful!!

  4. Karen says:

    The pictures are gorgeous! I love how you put them in the individual dishes.

  5. Just came to check out your blog … amazing photos!! Once again, great to meet you last night :)

  6. kitchenarian says:

    I love lemon and blueberries together. Your pictures are lovely and your dessert looks amazing. I can’t wait to try this soon.

  7. Jennifer Kim says:

    OH.MY.GOD!!!!!!!!!! This looks absoulutely gorgeous!!!!!!!!! I have guests over my home next weekend (my dear french freinds!!) and I’m so making this one to surprise them!!!! I have strong feeling that this is gonna be a big hit! haha! Thanks for beautiful recipe and even more beautiful pictures !! xo

    • Jennifer Kim says:

      btw, I have a question! Do you think the baking time is also same as 45 min if I make this one with 10 oz souffle dish?

      • Hi Jennifer – Thank you so much for the kind words! You may need to adjust the bake time a little depending on your oven. If you keep an eye on it, just watch for it to brown a little along the edges. Hope that helps! -Megan

  8. Michelle says:

    What gorgeous photos~ you’ve made me want to run out for blueberries and lemons right now.

  9. Urban Wife says:

    Ok, I will admit that the name threw me for a loop and I thought the recipe would be difficult…but it’s not! So exciting to have a fancy recipe for my arsenal. :) p.s. Absolutely stunning pictures (as usual)!

  10. Khay says:

    I have some wild grapes that might just work :) Though they are a bit sour and I have to wait a few mnohts…lol! Very different recipe, you cook all kinds of interesting things Mary.

  11. Wfaa says:

    Interesting post! I never knew there was a difference beewten clafoutis and flognards in fact I didn’t know about flognards, I just called everything made in this style a clafoutis! We make a grape flognards often really a good dish. Great, informative post – thanks!