Blueberry Custard Cake
User Reviews
5
Blueberry Custard Cake
Description
This Blueberry Custard Cake features a moist, flavorful batter made with superfine sugar, canola oil, egg, plain yogurt, vanilla, and lemon zest combined with flour, baking powder, and salt. Separately, a custard is prepared by heating milk with vanilla and sugar, then whisking in egg yolks and cornstarch before cooking until thickened. Butter is whisked in to enrich the custard which is cooled prior to combining with cake batter.
The cake is assembled in a greased springform pan with lined base and sides. Fresh or frozen blueberries are placed atop before baking. The custard adds richness and moisture beneath the blueberry topping while the cake provides structure. The result is a tender, creamy, and slightly citrusy dessert with distinct layers.
Serving the cake at room temperature enhances the custard's smooth mouthfeel. It stores well refrigerated for several days. Careful measuring of ingredients like yolks and use of superfine sugar ensures texture and proper consistency. Whisking the custard constantly prevents scrambling during cooking. Leftover egg whites can be saved for other uses.
Ingredients
Custard:
- 1 1/2 cups milk , full fat
- 1 tsp vanilla bean paste (or extract)
- 1/3 cup superfine sugar Note 1, caster sugar
- 1/4 cup / 60 g egg Note 2, yolks, about 4 large eggs
- 3 1/2 tbsp cornstarch or cornflour
- 30 g / 2 tbsp butter cold, cut into 1 cm / 1/2" cubes, unsalted
Cake - wet:
- 1/2 cup superfine sugar Note 1, caster sugar
- 1/4 cup canola oil (or other neutral oil)
- 1 egg Note 3, large
- 1/2 cup PLAIN yogurt (Note 4)
- 1/2 tsp vanilla extract
- 2 tsp lemon finely grated (1 large lemon, zest
Cake - Dry:
- 1 cup flour , plain / all-purpose
- 2 tsp baking powder (if old, check it's still active)
- Pinch salt
Blueberries:
- 250 g / 8 oz blueberries , fresh or frozen (do not thaw)
Instructions
- Preheat 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. Line the base and sides with paper.
Custard:
- Heat milk: Heat the milk with vanilla and half the sugar in a medium saucepan over medium heat until hot.
- Whisk egg: Whisk yolks with remaining sugar, then whisk in the cornflour.
- Milk into egg: Slowly pour about 1/2 cup hot milk into the eggs while whisking. Once incorporated, pour in remaining milk and whisk to combine.
- Thicken: Pour the mixture back into the saucepan. Cook on medium, whisking constantly until you feel it starting to thicken then immediately turn down to low (2 - 3 minutes). Keep whisking then when you see a lazy bubble appear and burst on the surface, whisk for 30 seconds longer.
- Enrichen with butter: Take off the stove. Whisk in butter until smooth. Scrape into a bowl then cover with cling wrap touching surface. Leave to cool while making the batter (Note 5 for custard tips)
Cake:
- Batter: Whisk Wet ingredients in a large bowl. Add the Dry ingredients then whisk until smooth. Remove 1/3 cup of the batter (Note 5) then pour the remaining batter into the prepared pan and smooth the surface. (Bake the 1/3 cup batter in a separate greased ramekin for 25 minutes).
- Custard topping: Whisk custard until smooth. Dollop half around the edges of the cake surface then spread inwards with offset knife. Smooth the surface, then scatter with half the blueberries. Mix remaining blueberries into remaining custard, then spread across the cake surface, pressing blueberries in to flatten the surface.
- Bake 45 minutes: Place the cake in the oven and bake for 35 minutes. Remove, then use 2 small paring knives to burst some of the blueberries on the surface (1 knife to stop blueberry spinning, the other to burst). Limit bursting time to 1 minute, no longer! Then bake for a further 10 minutes.
- Cool: Remove cake from the oven. Fully cool in the cake pan (around 3 hours). Then refrigerate for 12 hours, still in the pan.
- Serve! Remove cake from the pan then cut into slices. Best served at room temperature rather than fridge cold!
Notes
- Superfine (caster) sugar dissolves more evenly though regular granulated sugar can be substituted if needed.
- Measure egg yolks carefully as their proportion affects custard texture; large eggs weigh about 55g each.
- Plain yogurt adds moisture and tenderness to the cake; full fat variety is preferred.
- Whisk custard constantly to avoid lumps and scrambled eggs; strain if lumps form.
- Cake stores refrigerated for 4 to 5 days and is best served at room temperature for creamy custard texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220cal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 26mg | 1% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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