Blueberry Custard Cake is a delightful dessert that combines the rich, creamy texture of custard with the sweet, fruity burst of fresh blueberries. This cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a treat for yourself. It’s easy to make and tastes amazing!
Why Make This Recipe
This recipe is a wonderful way to enjoy the delicious flavor of blueberries, combined with a custard that makes the cake moist and flavorful. The beautiful colors and creamy layers make it a feast for the eyes as well. Plus, it’s a great way to impress your friends and family with your baking skills!
How to Make Blueberry Custard Cake
Ingredients:
- 1 1/2 cups milk (full fat)
- 1 tsp vanilla bean paste (or extract)
- 1/3 cup superfine/caster sugar (Note 1)
- 1/4 cup / 60 g egg yolks (~4 large eggs) (Note 2)
- 3 1/2 tbsp cornflour/cornstarch
- 30 g / 2 tbsp unsalted butter (cold, cut into 1 cm / 1/2″ cubes)
- 1/2 cup superfine/caster sugar (Note 1)
- 1/4 cup canola oil (or other neutral oil)
- 1 large egg (Note 3)
- 1/2 cup plain yogurt (Note 4)
- 1/2 tsp vanilla extract
- 2 tsp lemon zest (finely grated from 1 large lemon)
- 1 cup flour (plain / all-purpose)
- 2 tsp baking powder
- Pinch of salt
- 250 g / 8 oz blueberries (fresh or frozen, do not thaw)
Directions:
- Preheat your oven to 180°C/350°F (160°C fan) with the shelf in the middle of the oven.
- Grease a 20 cm / 8″ springform pan with butter and line the base and sides with paper.
- For the custard, combine the milk, vanilla bean paste, superfine sugar, egg yolks, and cornflour in a saucepan. Stir over low heat until the mixture thickens. Once thick, remove from heat and add the cold butter. Stir until melted and set aside.
- For the cake, in a bowl, mix the sugar, canola oil, and large egg together. Add the yogurt, vanilla extract, and lemon zest, mixing until well combined.
- In another bowl, combine the flour, baking powder, and salt. Slowly add this dry mix to the wet ingredients. Stir until just combined.
- Gently fold in the blueberries.
- Pour the cake batter into the prepared springform pan and smooth the top.
- Pour the custard mixture on top of the cake batter.
- Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and a toothpick comes out clean.
- Let it cool before serving.
How to Serve Blueberry Custard Cake
Serve the Blueberry Custard Cake slightly warm or at room temperature. You can enjoy it plain or with a dollop of whipped cream or a scoop of vanilla ice cream for extra richness. Garnish with fresh blueberries or mint leaves for a beautiful presentation.
How to Store Blueberry Custard Cake
Store leftover Blueberry Custard Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it for up to a month. Just thaw it in the fridge before serving.
Tips to Make Blueberry Custard Cake
- Ensure the eggs and butter are at room temperature for better mixing.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- If using frozen blueberries, make sure not to thaw them before adding to the batter, to prevent the cake from turning blue.
Variation
Try this recipe with different fruits such as raspberries, strawberries, or blackberries for a unique twist on the classic blueberry custard cake!
FAQs
1. Can I use low-fat milk instead of full fat?
Yes, but using full-fat milk gives a creamier texture to the custard.
2. How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
3. Can I make this cake ahead of time?
Absolutely! You can make it a day in advance and store it in the fridge. Just let it come to room temperature before serving.
Enjoy baking your Blueberry Custard Cake! It’s sure to be a hit with everyone who tries it.
Blueberry Custard Cake
Ingredients
For the Custard
- 1.5 cups milk (full fat)
- 1 tsp vanilla bean paste (or extract)
- ⅓ cup superfine/caster sugar Note 1
- ¼ cup egg yolks (~4 large eggs) Note 2
- 3.5 tbsp cornflour/cornstarch
- 30 g unsalted butter (cold, cut into 1 cm / 1/2″ cubes)
For the Cake
- ½ cup superfine/caster sugar Note 1
- ¼ cup canola oil (or other neutral oil)
- 1 large egg Note 3
- ½ cup plain yogurt Note 4
- ½ tsp vanilla extract
- 2 tsp lemon zest (finely grated from 1 large lemon)
- 1 cup flour (plain / all-purpose)
- 2 tsp baking powder
- pinch salt
- 250 g blueberries (fresh or frozen, do not thaw)
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan) with the shelf in the middle of the oven.
- Grease a 20 cm / 8″ springform pan with butter and line the base and sides with paper.
Making the Custard
- Combine the milk, vanilla bean paste, superfine sugar, egg yolks, and cornflour in a saucepan.
- Stir over low heat until the mixture thickens.
- Once thick, remove from heat and add the cold butter. Stir until melted and set aside.
Making the Cake
- In a bowl, mix the sugar, canola oil, and large egg together.
- Add the yogurt, vanilla extract, and lemon zest, mixing until well combined.
- In another bowl, combine the flour, baking powder, and salt.
- Slowly add this dry mix to the wet ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the cake batter into the prepared springform pan and smooth the top.
- Pour the custard mixture on top of the cake batter.
Baking
- Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and a toothpick comes out clean.
- Let it cool before serving.
