This blueberry custard cake layers a tender lemon vanilla yogurt cake full of blueberries under a silky vanilla custard that sets as it bakes.
The custard is cooked on the stove first, then spooned over the batter, so the finished cake has a soft, creamy top and a moist crumb underneath. It is a pretty dessert for brunch or tea, and it tastes good warm or chilled.
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Why This Blueberry Custard Cake Recipe Works
Two textures make this dessert special. The bottom is a light, moist cake made with oil and yogurt, which keeps the crumb tender for days. The top is a smooth stovetop custard that sets slightly in the oven, giving every slice a creamy layer.
Flavor is balanced and bright. Lemon zest cuts through the sweetness, vanilla rounds out both layers, and juicy blueberries pop in the batter, adding tart pockets that contrast with the sweet custard.
The method is easier than it looks. The custard comes together in a saucepan in a few minutes, the batter is mixed by hand in two bowls, and no mixer is needed.
Ingredients for Blueberry Custard Cake
- 1 1/2 cups whole milk
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/3 cup superfine sugar for the custard
- 4 large egg yolks (about 1/4 cup)
- 3 1/2 tbsp cornstarch
- 2 tbsp cold unsalted butter, cut into 1/2 inch cubes
- 1/2 cup superfine sugar for the cake
- 1/4 cup canola oil
- 1 large egg
- 1/2 cup plain yogurt
- 1/2 tsp vanilla extract
- 2 tsp lemon zest (from 1 large lemon)
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 pinch kosher salt
- 9 oz blueberries (fresh or frozen, do not thaw)
Whole milk and egg yolks. Full fat milk and four yolks give the custard its rich color and creamy body. Save the whites for another recipe such as meringues or omelets.
Cornstarch. It thickens the custard quickly and reliably, and it keeps the custard stable as it bakes. Whisk it into the cold milk so no lumps form.
Yogurt and oil. These two ingredients keep the cake moist without butter creaming. Plain yogurt also adds a gentle tang that works well with the blueberries.
Lemon zest. Fine zest lifts the cake and keeps the sweet custard from tasting flat. Grate only the yellow part of the peel to avoid bitterness.
Blueberries. Fresh or frozen berries both work. Fold in frozen berries straight from the freezer so their juice does not bleed into the batter.
How to Make Blueberry Custard Cake
1. Prepare the pan Heat the oven to 350 degrees F with a rack in the middle. Grease an 8 inch springform pan and line the base with parchment paper.
2. Start the custard Whisk the milk, vanilla bean paste, 1/3 cup sugar, egg yolks, and cornstarch together in a saucepan until smooth.
3. Cook the custard Place the pan over medium low heat and whisk constantly for 4 to 5 minutes, until the custard is thick and glossy and a few slow bubbles break the surface.
4. Finish the custard Remove the pan from the heat and whisk in the cold butter until melted. Set the custard aside to cool slightly while you make the batter.
5. Mix the wet batter Whisk 1/2 cup sugar, the oil, and the egg in a large bowl for 1 minute. Whisk in the yogurt, vanilla extract, and lemon zest.
6. Add the dry ingredients Stir the flour, baking powder, and salt together, then fold into the wet mixture until just combined. Gently fold in the blueberries.
7. Layer and bake Spread the batter in the pan, then spoon the custard over the top and smooth it to the edges. Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted near the edge comes out clean.
8. Cool Cool the cake in the pan for 1 hour before running a knife around the edge and releasing the springform. Serve slightly warm or chilled.
How to Serve Blueberry Custard Cake
Cut the cake into 8 slices and serve it plain, or top each slice with a spoonful of whipped cream or fresh berries. It pairs well with a cup of coffee or tea. If you are planning a dessert table, add a slice of three layer custard cake, a wedge of New York cheesecake, a square of cinnamon streusel coffee cake, and a plate of strawberry yogurt cake.
How to Store and Reheat Blueberry Custard Cake
Cover the cake and refrigerate it within 2 hours of baking. It keeps for up to 3 days in the refrigerator because of the egg and milk custard. Let slices sit at room temperature for 15 minutes before serving, or warm a slice in a hot oven at 300 degrees F for 8 minutes. Do not freeze the cake, since the custard layer turns watery when thawed.
Tips and Variations for Blueberry Custard Cake
Whisk constantly. The custard scorches and scrambles quickly if left alone. Keep the whisk moving into the corners of the pan.
Strain if needed. If any lumps form, pour the custard through a fine mesh sieve before adding the butter.
Do not thaw berries. Frozen blueberries go straight into the batter. Thawing makes the juices bleed and the cake turn gray.
Toss the berries in flour. A teaspoon of flour on the berries helps keep them from sinking to the bottom of the pan.
Check for doneness. The custard top stays soft, so test the cake near the edge. The top should be golden and set around the edge.
Swap the fruit. Raspberries, chopped strawberries, or diced peaches can replace the blueberries.
Use room temperature ingredients. The egg, yogurt, and oil blend more evenly when the yogurt and egg are not cold.
Handle eggs safely. Cook the custard until thick and bake the cake fully, and keep leftovers cold. For more on egg safety, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Blueberry Custard Cake
How do I know when blueberry custard cake is done?
The top turns golden, the edges pull slightly from the pan, and a toothpick inserted near the edge comes out clean. The custard layer stays soft.
Can I make blueberry custard cake ahead of time?
Yes. Bake it a day ahead, cool it fully, and refrigerate it covered. Let it sit at room temperature for 15 minutes before serving.
Can I use frozen blueberries in blueberry custard cake?
Yes, and they work very well. Use them straight from the freezer so they do not turn the batter purple.
Why did my custard turn lumpy?
The heat was too high or the whisking was too slow. Cook over medium low heat, whisk constantly, and strain any lumps.
Does this cake need to be refrigerated?
Yes. Because the topping contains eggs and milk, refrigerate the cake within 2 hours and eat it within 3 days.
Blueberry Custard Cake with Lemon Zest
Equipment
- 8 inch springform pan
- Parchment paper
- Medium saucepan
- Whisk
- Mixing bowls
- Rubber spatula
Ingredients
Main Ingredients
- 1 ½ cup whole milk for the custard
- 1 tsp vanilla bean paste for the custard, or vanilla extract
- ⅓ cup superfine sugar for the custard
- 4 large egg yolks for the custard, about 1/4 cup
- 3 ½ tbsp cornstarch for the custard
- 2 tbsp unsalted butter for the custard, cold, cut into 1/2 inch cubes
- ½ cup superfine sugar for the cake
- ¼ cup canola oil for the cake
- 1 large egg for the cake
- ½ cup plain yogurt for the cake
- ½ tsp vanilla extract for the cake
- 2 tsp lemon zest for the cake, from 1 large lemon
- 1 cup all purpose flour for the cake
- 2 tsp baking powder for the cake
- 1 pinch kosher salt for the cake
- 9 oz blueberries for the cake, fresh or frozen, do not thaw
Instructions
Cooking
- Ready the oven and pan. Heat the oven to 350 degrees F with the rack in the middle. Grease an 8 inch springform pan and line the bottom with parchment paper. Whisk the custard base. Whisk the milk, vanilla bean paste, 1/3 cup sugar, yolks, and cornstarch in a saucepan until no lumps remain.
- Thicken the custard. Cook over medium low heat, whisking nonstop for 4 to 5 minutes, until the custard is thick like pudding.
- Add the butter. Off the heat, whisk in the cold butter until melted, then let the custard cool while you mix the batter.
- Mix the batter. Whisk 1/2 cup sugar, oil, and egg for 1 minute, then add the yogurt, vanilla extract, and zest. Fold in the flour, baking powder, and salt just until combined, then fold in the blueberries.
- Layer and bake. Spread the batter in the pan and top with the custard. Bake for 50 minutes, until the top is golden and a toothpick inserted near the edge comes out clean.
- Cool. Let the cake cool in the pan for 1 hour, then release the springform and serve slightly warm or chilled.
