Custard Cake with Blueberries Recipe

Custard Cake with Blueberries Recipe

This Custard Cake is a delightful dessert that combines a creamy custard layer with a soft cake base and fresh, juicy blueberries. Perfect for any occasion, this treat is simple to make yet stunningly delicious.

Ingredients

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk

For the Custard:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 2 tablespoons (15g) cornstarch
• 1 teaspoon vanilla extract

For the Topping:

• 1 1/2 cups (225g) fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• Powdered sugar (optional, for garnish)

Instructions

1. Make the Custard:

1. In a medium saucepan, whisk together milk, sugar, egg yolks, and cornstarch until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
3. Remove from heat, stir in vanilla extract, and let it cool. Cover with plastic wrap to prevent a skin from forming.

2. Make the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.

3. Assemble the Cake:

1. Pour the cake batter into the prepared pan and spread evenly.
2. Gently pour the cooled custard over the cake batter, spreading it evenly. (It will sink slightly into the batter during baking.)
3. Toss the blueberries with sugar and lemon juice, then sprinkle them evenly over the custard layer.

4. Bake:

1. Bake in the preheated oven for 40-45 minutes, or until the cake layer is set and lightly golden around the edges. A toothpick inserted into the cake part (not custard) should come out clean.

5. Cool and Serve:

1. Let the cake cool to room temperature, then refrigerate for at least 2 hours to set the custard fully.
2. Dust with powdered sugar before serving, if desired.

Tips

• Blueberry Substitutions: Replace with raspberries, blackberries, or sliced strawberries for variation.
• Custard Shortcut: Use store-bought custard or vanilla pudding if short on time.
• Make-Ahead: This cake can be made a day in advance and stored in the refrigerator.

This Custard Cake with Blueberries is a creamy, fruity dessert that’s sure to impress your family and guests. Enjoy every luscious bite! 🫐🍰