Custard Cake With Blueberries | RecipeTin Eats


Vanilla cake with custard baked into it, studded with bursting blueberries. Rustic. Simple. Dreamy.

The custard layer particularly is one thing else! It’s melt-in-your-mouth creamy however set sufficient to chop into neat slices. If the photograph under has you drooling, learn on …

Custard cake with blueberries

This cake took place as a type of “wouldn’t or not it’s superior if…….” concepts that out of the blue materialise in my thoughts and I must blurt out to anyone inside earshot. I gestured enthusiastically as I described my imaginative and prescient of a cake and the way I believed I might make it work. My pleasure constructed as I began imagining the way it was going to style, till it bubbled over and I needed to give it a go.

So I made it. And the fact turned out even higher than I imagined!

It goes like this. Take a vanilla sponge base, perfumed with a refined whisper of lemon. Smear a critical layer of custard on high. And I imply critical – as in equal in quantity to the cake; we wish heaps. Lastly, stud mentioned custard generously with plump, juicy blueberries. Now bake that pet!

A mouthful of tender vanilla cake, creamy custard and a blueberry bursting in your mouth is among the finest issues you’ll ever expertise in your life.

The factor that’s pretty in regards to the custard layer is it’s set sufficient with cooking which you could reduce good, neat slices like a cake. However the second you eat it, the custard melts and floods your mouth with lush, creamy richness. And it’s wealthy, however not overly so. It’s additionally undoubtedly not too candy with only one/3 cup (60g) sugar in the entire custard layer.

Blueberry Custard Cake on a plate ready to be served

In case you doubt me, right here’s proof of creaminess:

Showing the creamy custard layer of Blueberry Custard Cake

Anatomy of this Blueberry Custard Cake

  1. Vanilla sponge cake base – I selected to make use of my yogurt-based cake batter for this cake as a result of it’s designed to rise properly even when weighed down with heavy toppings (instance: this Strawberry cake with 500g / 1lb of contemporary strawberries!). My signature Vanilla Cake batter, whereas extra plush, would get squished right into a pancake with such a thick layer of custard on high.

  2. Custard layer – The custard is a crème pâtissière, a sort of French custard. It’s luxurious in mouthfeel however not overly candy or wealthy, a superb balancing act our Gallic mates have mastered with so lots of their desserts. It’s the identical custard used within the well-known Flan Pâtisseier, a large French custard tart!

  3. Blueberries – I suppose cake and custard alone would have been sufficient already to make an important cake. However I couldn’t resist including blueberries. It’s partially for visuals – love these explosions of purple dotted by the cake. Nevertheless it’s additionally as a result of a mouthful of tender vanilla cake, creamy custard with contemporary blueberry bursting in your mouth is among the finest issues you’ll ever expertise in your life.

Side of Blueberry Custard Cake

What you have to make Blueberry Custard Cake

I believe you’re additionally going to like that there’s nothing uncommon or connoisseur referred to as for on this recipe!

1. Custard layer

Right here’s what you want for the custard layer:

Blueberry Custard Cake ingredients
  • Milk – full fats dairy please. Low fats will work however you’ll lack that wealthy mouthfeel. I’ve by no means tried non-cow milk, both.

  • Egg yolks – I’ve pictured 4 eggs as a result of that’s what you’ll in all probability want for the yolks referred to as for on this recipe. Egg yolks give custard the silkiness, yellow color, in addition to thickening energy. On this cake it additionally units the custard so it doesn’t run all over the place if you reduce a slice.

    What to do with leftover egg whites? Egg white omelette, Italian almond cookies, use for egg ribbons in Sizzling & Bitter Soup, Chinese language Corn Soup or simply add additional white to your subsequent omelette or frittata. Additionally, I’ve made these Chocolate Cookies from the web site As Simple As Apple Pie – they’re dangerously addictive, type of like brownies meets chewy meringue cookies! Browse right here for extra egg white utilization concepts.

  • Vanilla bean paste – I take advantage of the paste as a result of I just like the little vanilla seed specks in my custard. Nevertheless I select paste over actual vanilla beans on this and different custard recipes I make (reminiscent of Creme Brûlée, Flan Patissier, Creme Anglaise) as a result of it doesn’t burn up an entire bean. I I do know it might personally irritate me to see a recipe calling for “half a vanilla bean” so I received’t do it to you both.

    Substitute with vanilla extract (no specks, however that’s cool). For a recipe like this, I believe it might be a disgrace to resort to synthetic vanilla essence, so keep away from.

  • Sugar – caster sugar / superfine sugar with finer granules is best because it dissolves extra simply. Nevertheless, common / granulated sugar will likely be superb too.

  • Cornflour / cornstarch – This thickens the custard together with the eggs. Equally it additionally set the custard so it’s sliceable.

  • Butter – This enriches the custard. butter isn’t an unwelcome visitor, and this recipe is not any exception!

2. Cake layer

And right here’s what you want for the cake:

Blueberry Custard Cake ingredients
  • Yogurt – Yogurt is somewhat baking trick that make truffles with a young, never-dry crumb. It provides moisture to your batter with out thinning it out like, say, milk. Which suggests you don’t want to make use of as a lot flour. And fewer flour means a extra moist cake!

    Acidity in yogurt additionally reacts with and prompts baking soda. Nevertheless this isn’t relevant to this recipe as we’re utilizing baking powder somewhat than baking soda. I discovered baking powder made my yogurt batter rise extra evenly (baking soda leads to an ugly hump!).

  • Oil – One other cake moisture-improvement trick. Whereas butter provides flavour, oil will provides you a moister consequence than butter. We actually want good moistness on this cake, to make sure the cake stays tender even after the 45 minute bake time required to set the custard.

  • Sugar – As above, superfine / caster sugar is most popular however common / granulated will work superb.

  • Lemon zest – Mixed with the yogurt, the zest provides the sponge layer a touch of freshness. This distinguishes the cake part from the vanilla custard so the dessert will not be so one-dimensional in flavour. This was a late addition and I actually appreciated what it delivered to the cake!

  • Vanilla – I take advantage of vanilla extract right here, not vanilla bean paste which I believe is wasted as a result of you may’t see the specks. Attempt to give synthetic essence a miss as a result of it tastes, properly, synthetic.

  • Blueberries – Contemporary or frozen. If utilizing frozen, don’t thaw else it would bleed terribly if you combine it by the custard!

  • Flour – Simply plain / all-purpose flour.

  • Baking powder – The rising agent on this cake. As talked about above, I’ve used baking soda prior to now for this batter however I discovered the cake received an ugly hump within the center. Baking powder provides it a way more even rise.

  • Egg – Only one egg is all you want.

  • Salt – Only a pinch. It’s good baking follow so as to add somewhat salt because it brings out the opposite flavours.

The best way to make Blueberry Custard Cake

There’s a couple of elements to this cake (custard, cake batter, layering), however I promise it’s simple. Bear in mind, it’s a country cake, so calm down. We aren’t in search of good layers and placement of blueberries right here!

1. Custard

Custard is a lot extra simple than most individuals realise. Custard is simply milk thickened with cornflour/cornstarch and egg yolks, then baked within the oven to complete setting it.

The one factor to be careful for is to keep away from scrambling the eggs with the new milk, however the recipe steps are designed to keep away from this danger.

  1. Warmth the milk with vanilla and half the sugar, simply till it’s steaming. Watch to ensure it doesn’t boil over – it might probably occur in a blink of an eye fixed!

  2. Whisk yolks – In the meantime, utilizing a handheld whisk, whisk the egg yolks with sugar till integrated (5 seconds). Then whisk within the cornflour till you may not see white. It’s simpler to do it on this order to keep away from a storm of cornflour erupting in your face. Simply belief me on this.

  3. 1/2 cup sizzling milk – Whereas nonetheless whisking, slowly pour in about 1/2 cup of sizzling milk. As soon as integrated, pour within the remaining sizzling milk whereas whisking constantly.

    This methodology of step by step combining the new milk with the egg yolks (tempering) is to ensure the new milk doesn’t unintentionally scramble the eggs.

  4. Return to range – Pour the combination again into the identical saucepan and over medium (or medium excessive, for execs), whisk continually for two to three minutes. (The precise time is determined by how sizzling your milk was, residual warmth in saucepan and so forth.) At first, the custard will likely be watery however because it heats up, it would thicken and you’ll immediately really feel it. See photograph in step 5 under.

    If at any level you’re feeling prefer it’s thickening too quick, simply take it off the range and maintain whisking. And if it begins to look lumpy as it’s thickening, don’t fret, it does that typically! Simply maintain whisking and it’ll easy out.

  1. Bubbles → 30 second whisk – As soon as the custard turns into thick and sizzling, you will note massive lazy bubbles showing on the floor and bursting (pause whisking to verify). On the sight of the primary bubble, with the range on low, whisk for an additional 30 seconds then take away the saucepan from warmth.

    The looks of a lazy bubble is the sign that tells you when the custard is cooked sufficient. How for much longer you prepare dinner it for after the bubble seems is decided by the amount of custard you’re making and the thickness you might be aiming for. In our case, 30 secs whisking is correct.

  2. Enrich with butter – With the pot off the range, whisk within the chilly butter cubes till totally integrated.

  3. Pour custard into the identical bowl you used to whisk the egg yolks, to save lots of dirtying a brand new bowl.

  4. Cowl with cling wrap pressed towards the custard floor to keep away from a pores and skin forming. Put aside on the countertop whilst you put together the cake batter. The custard can nonetheless be heat once we layer it onto the cake however we don’t need it piping sizzling.

    Making forward – The custard might be made the day earlier than and refrigerated after it totally cools. In reality, the flavour of the custard improves in a single day. It can solidify right into a rubbery mass however don’t stress. Simply use a handheld beater to beat it and watch because it magically turns right into a creamy, dollop-able custard once more!

2. The easy cake batter

Oh this magic yogurt cake batter, utilized in so numerous truffles on this web site that lots of you like a lot!

How to make Blueberry Custard Cake
  1. Whisk moist – Place all of the moist elements in a bowl and whisk till mixed. That’s the yogurt, sugar, oil, egg, vanilla and lemon zest.

  2. Add dry – Add the dry elements (flour, baking powder and salt), and whisk till easy.

  3. Pour right into a lined 8″/20cm springform pan.

  4. Clean the floor.

3. Custard layering

The particular layering approach I take advantage of is all about attaining a straight and stage line the place the cake and custard interface, and a good distribution of blueberries all through the custard. Fussy, who me? 😳

  1. Half custard – Dollop half the custard across the edges of the tin on the floor of the batter then unfold inwards to unfold it throughout the floor of the cake. This methodology creates a straight, even line the place the cake meets the custard. In case you dollop it within the center, you kind of find yourself with a cake crater crammed with custard. Not a nasty factor, thoughts you.

  2. Half blueberries – Scatter over half the blueberries.

  3. Combine blueberries with custard – Then combine the remaining blueberries with the remaining custard.

  4. Prime the cake with this blueberry and custard combination.

  5. Clean the floor, urgent within the blueberries as finest you may.

  6. Bake for 45 minutes at 180°C/350°F (160°C fan).

4. Non-compulsory blueberry burstage encouragement (& custard setting)

How to make Blueberry Custard Cake
  1. Blueberry burstage (OPTIONAL) – With the variety of instances you’ve already learn the “blueberry burstage” and “bursting blueberries”, you’ve in all probability discovered that this specific function appeals to me!

    A lot in order that I wish to encourage blueberry burstage by pulling the cake out of the oven 10 minutes earlier than it’s finished to intentionally burst some blueberries utilizing a small knife.

    You don’t have to do that step. It’s completely non-compulsory. (*She says, unconvincingly*)

  2. Cool on counter – The cake is completed when the custard floor is about (ie. you may contact it and your finger stays clear) however there’s nonetheless a little bit of a wobble beneath. You need some wobble. No wobble means the custard is overcooked and consequently will turn out to be firmer in texture than perfect as soon as cooled.

    By the best way, I’m positive you’ve figured it out by now however this recipe is particularly designed so the cake and custard each bake to perfection in the identical time. To this finish, there ought to be no browning on the floor of the custard. It ought to simply be yellow with (hopefully) plenty of blueberry guts seeping out and thru it (are you counting what number of instances I take advantage of these type of graphic descriptions??!😂)

  3. Fridge 12 hours – This step is to completely set the custard so you may reduce neat slices of the cake. Don’t skip or shortcut the refrigeration time! Having finished this myself slicing into the cake to early to seek out the custard will not be totally set, I can inform you that 6 hours will not be sufficient and eight hours continues to be excessive danger.

    In a single day, and minimal 12 hours, is a secure wager!

    PS. If the custard will not be totally set, whereas visually it might not current fairly the identical as what you see within the photographs, let me guarantee it’s nonetheless a heavenly consuming expertise. Some would possibly even say a greater one since you get massive dollops of creamy custard.

  4. Voilà! Right here’s your (rustic, fabulous) masterpiece!

    In case you’re somewhat fussy like me, you may trim alongside the perimeters of the cake to make the perimeters easy simply utilizing scissors. Don’t toss the trimmings, eat as you go. Assume – blueberry fruit leathers (in scrappy, mini type.)

Blueberry Custard Cake ready to be served

Serving, storing

I topped the cake with additional blueberries for {photograph} functions solely. You actually don’t must for serving, there’s a lot occurring within the cake as it’s.

As for serving, reduce like a cake and serve like cake.

The one factor I’ll actually encourage although is to eat it at room temperature as a substitute of fridge-cold. Chilled custard is good. However room temperature custard is best. It’s creamier and tastier. Identical goes for cake.

So take the cake out of the fridge a minimum of half-hour previous to serving, ideally 1 hour. In case you can, slice fridge-cold then let the slices come to room temperature. The reason being you’ll get neater slices with sharper edges when the cake is reduce chilly, because the custard smears much less on the knife. The cake is at room temperature in all of the photographs on this publish, and once I reduce the cake within the video under.

I’d like to know when you do this cake. And when you do, inform me if the place you sit on blueberry burstage! Did you’re taking the additional step to encourage burstage? *Do it! Do it! Do it!* – Nagi x

Watch how one can make it

Be aware: On this video I don’t unfold the custard on the cake correctly! The higher strategy to do it’s as per the recipe card under – put massive dollops across the edges of the cake and unfold inwards. I’ll replace the video after I make the cake once more!

Hungry for extra? Subscribe to my publication and comply with alongside on Fb, Pinterest and Instagram for all the newest updates.

Close up of a slice of Blueberry Custard Cake

Blueberry Custard Cake


Faucet or hover to scale

Recipe video above. A vanilla cake with custard baked into it, studded with bursting blueberries. Rustic. Simple. Dreamy. You may love how one can reduce neat slices however the custard is melt-in-your-mouth!



  • Warmth milk: Warmth the milk with vanilla and half the sugar in a medium saucepan over medium warmth till sizzling.

  • Whisk egg: Whisk yolks with remaining sugar, then whisk within the cornflour.

  • Milk into egg: Slowly pour about 1/2 cup sizzling milk into the eggs whereas whisking. As soon as integrated, pour in remaining milk and whisk to mix.

  • Thicken: Pour the combination again into the saucepan. Cook dinner on medium, whisking continually till you’re feeling it beginning to thicken then instantly flip right down to low (2 – 3 minutes). Maintain whisking then if you see a lazy bubble seem and burst on the floor, whisk for 30 seconds longer.

  • Enrichen with butter: Take off the range. Whisk in butter till easy. Scrape right into a bowl then cowl with cling wrap touching floor. Go away to chill whereas making the batter (Be aware 5 for custard ideas)


  • Batter: Whisk Moist elements in a big bowl. Add the Dry elements then whisk till easy. Take away 1/3 cup of the batter (Be aware 5) then pour the remaining batter into the ready pan and easy the floor. (Bake the 1/3 cup batter in a separate greased ramekin for 25 minutes).

  • Custard topping: Whisk custard till easy. Dollop half across the edges of the cake floor then unfold inwards with offset knife. Clean the floor, then scatter with half the blueberries. Combine remaining blueberries into remaining custard, then unfold throughout the cake floor, urgent blueberries in to flatten the floor.

  • Bake 45 minutes: Place the cake within the oven and bake for 35 minutes. Take away, then use 2 small paring knives to burst a number of the blueberries on the floor (1 knife to cease blueberry spinning, the opposite to burst). Restrict bursting time to 1 minute, not! Then bake for an additional 10 minutes.

  • Cool: Take away cake from the oven. Absolutely cool within the cake pan (round 3 hours). Then refrigerate for 12 hours, nonetheless within the pan.

  • Serve! Take away cake from the pan then reduce into slices. Greatest served at room temperature somewhat than fridge chilly!

Recipe Notes:

1. Sugar – Superfine / caster sugar is finest to make use of because it dissolves extra simply. Nevertheless, common/granulated will work okay too.
2. Yolks – I wouldn’t ask you to measure the yolks if it didn’t matter. For custard, it issues! The scale of yolks differs from egg to egg so it truly is finest to measure.
What to do with leftover egg whites? Browse right here for concepts. Egg white omelette, Italian almond cookies, use for egg ribbons in Sizzling & Bitter Soup, Chinese language Corn Soup or simply add additional white to your subsequent omelette or frittata. Additionally, I’ve made these Chocolate Cookies from the web site As Simple As Apple Pie – they’re dangerously addictive!
3. Massive eggs are of a measurement that’s an business normal 55g/2o every, offered in cartons labelled as such.
4. Yogurt is a superb trick for making truffles with a moist crumb, learn in publish for why. Full fats is finest although low fats works okay. Use a plain yogurt, not sweetened.
5. Custard – Don’t fear if it begins to look lumpy on the range, as you proceed whisking it would turn out to be easy. To keep away from scrambled eggs, whisk continually (however leisurely!) whereas on the range. In case you are involved about bits of scrambled eggs, simply pressure the custard by a superb mesh colander into the bowl. Custard might be barely heat when placing in batter however not piping sizzling. It can agency up because it cools. Give it a whisk and it’ll loosen and turn out to be easy once more.
6. Eradicating 1/3 cup batter – That is simply to provide the appropriate ratio of cake to custard on this cake for each consuming expertise and guaranteeing the cake and custard prepare dinner in the identical time. Cutting down the batter barely was too troublesome, simpler to take out 1/3 cup and simply bake a mini cake. Use a ramekin or related, not a muffin tin, it would have an effect on warmth circulation within the oven.
7. Storage – This may maintain within the fridge for 4 to five days. Greatest to serve at room temperature so the custard actually melts in your mouth!
8. Diet per slice.

Diet Data:

Energy: 220cal (11%)Carbohydrates: 30g (10%)Protein: 4g (8%)Fats: 10g (15%)Saturated Fats: 3g (19%)Polyunsaturated Fats: 2gMonounsaturated Fats: 5gTrans Fats: 1gLdl cholesterol: 78mg (26%)Sodium: 26mg (1%)Potassium: 168mg (5%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 226IU (5%)Vitamin C: 3mg (4%)Calcium: 91mg (9%)Iron: 1mg (6%)

Lifetime of Dozer

A face that’s efficiently scored many cake samples over his lifetime.


Please enter your comment!
Please enter your name here