Blueberry Custard Cake
why make this recipe
Blueberry Custard Cake is a delightful dessert that combines the sweetness of blueberries with creamy custard and soft cake. It’s perfect for any occasion, whether a family gathering or a casual afternoon treat with coffee. The tartness of the blueberries adds a lovely contrast to the rich custard, making every bite a delightful experience. Not only is it tasty, but it’s also easy to make, so even beginners can enjoy creating this beautiful dessert.
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 oven to 180°C/350°F (160°C fan), placing the shelf in the middle of the oven.
- Grease a 20 cm / 8" springform pan with butter and line the base and sides with baking paper.
- For the custard: In a saucepan, heat the milk, vanilla bean paste, and 1/3 cup of superfine/caster sugar over medium heat until it’s warm but not boiling.
- In a bowl, whisk together the egg yolks and cornflour until smooth. Slowly pour in a bit of the warm milk mixture while whisking to temper the eggs. Then pour the egg mixture back into the saucepan.
- Cook the mixture over low heat, stirring continuously until it thickens. Remove from heat, stir in the cold butter cubes until melted, and set aside to cool slightly.
- For the cake: In a large bowl, beat the 1/2 cup of superfine/caster sugar and canola oil together. Add in the large egg and mix well.
- Stir in the yogurt, vanilla extract, and lemon zest until combined.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to the wet mixture until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour half of the cake batter into the prepared springform pan, followed by the custard layer, and then top with the remaining cake batter.
- Bake in the preheated oven for about 40-45 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
how to serve Blueberry Custard Cake
Serve Blueberry Custard Cake warm or at room temperature. You can dust it with powdered sugar for a sweet finish or serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh blueberries on top make an attractive garnish.
how to store Blueberry Custard Cake
Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can be kept frozen for up to a month.
tips to make Blueberry Custard Cake
- Use fresh blueberries for the best flavor and texture. If using frozen blueberries, use them straight from the freezer without thawing to prevent excess moisture.
- Ensure the butter for the custard is cold when adding it to achieve a smooth texture.
- Don’t overmix the batter after adding the flour to keep the cake light and fluffy.
variation
Try adding other fruits like raspberries or peaches for a twist on this recipe. You can also substitute almond extract for vanilla for a different flavor profile.
FAQs
1. Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of the cake.
2. Is it necessary to use vanilla bean paste?
No, you can use vanilla extract instead. The paste just adds a richer vanilla flavor and visible specks, but extract works perfectly too.
3. Can I make the cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it in the fridge and bring it to room temperature before serving.
Blueberry Custard Cake
Ingredients
Method
- Preheat oven to 180°C/350°F (160°C fan), placing the shelf in the middle of the oven.
- Grease a 20 cm / 8" springform pan with butter and line the base and sides with baking paper.
- In a saucepan, heat the milk, vanilla bean paste, and 1/3 cup of superfine/caster sugar over medium heat until it’s warm but not boiling.
- In a bowl, whisk together the egg yolks and cornflour until smooth. Slowly pour in a bit of the warm milk mixture while whisking to temper the eggs. Then pour the egg mixture back into the saucepan.
- Cook the mixture over low heat, stirring continuously until it thickens. Remove from heat, stir in the cold butter cubes until melted, and set aside to cool slightly.
- In a large bowl, beat the 1/2 cup of superfine/caster sugar and canola oil together. Add in the large egg and mix well.
- Stir in the yogurt, vanilla extract, and lemon zest until combined.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add these dry ingredients to the wet mixture until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour half of the cake batter into the prepared springform pan, followed by the custard layer, and then top with the remaining cake batter.
- Bake in the preheated oven for about 40-45 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
