Custard Cake with Blueberries Recipe – Creamy Dessert Perfection
This Custard Cake with Blueberries Recipe combines silky custard with a soft cake base, topped with fresh blueberries for a burst of fruity flavor. The balance of creamy richness and tart sweetness makes it a standout dessert that’s both elegant and comforting. Ideal for holidays, celebrations, or simply treating yourself.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9x13-inch baking pan or square pan
- Parchment paper
- Measuring cups & spoons
Ingredients
- 1 cup all-purpose flour (or almond flour for gluten-free)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 2 cups milk
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- Optional: zest of 1 lemon, powdered sugar for garnish
Instructions
- Prepare Pan: Line baking pan with parchment paper.
- Make Sponge Base: Beat eggs and sugar until pale and fluffy. Fold in flour and melted butter. Spread evenly in pan.
- Custard Layer: Whisk milk, eggs, sugar, and vanilla until smooth. Pour gently over sponge batter.
- Add Blueberries: Toss berries in flour, then scatter evenly over custard layer.
- Bake: Bake at 325°F (160°C) for 45–50 minutes until custard is set but slightly jiggly.
- Cool: Let cake cool completely to allow custard to firm.
- Serve: Slice into squares or wedges. Garnish with powdered sugar or whipped cream.
Notes
- Toss blueberries in flour to prevent sinking.
- Bake gently—custard should be silky, not rubbery.
- Cool fully before slicing for neat presentation.
- Store in fridge up to 3 days; freeze slices for up to 2 months.
- Add lemon zest or swap berries for raspberries for creative twists.