Blueberry Custard Cake with Lemon Zest
A moist lemon yogurt cake studded with blueberries and topped with a silky vanilla stovetop custard that sets in the oven.
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.
Notes
Substitutions: Use vanilla extract in place of vanilla bean paste, and sour cream or Greek yogurt in place of plain yogurt.
Tips: Whisk the custard constantly so the yolks do not scramble, and do not thaw frozen blueberries.
Storage: Refrigerate up to 3 days. Do not leave at room temperature longer than 2 hours, and do not freeze.