Blueberry Custard Cake
Delightful dessert combining rich custard with fresh blueberries, perfect for any occasion.
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.
Notes
Serve slightly warm or at room temperature. Enjoy plain, with whipped cream, or a scoop of vanilla ice cream. Garnish with fresh blueberries or mint leaves. Keep eggs and butter at room temperature for better mixing. Don't overmix the batter to keep the cake light and fluffy. If using frozen blueberries, do not thaw them before adding to the batter.