Introduction

Blueberry Custard Cake is a delightful blend of creamy custard and sweet, juicy blueberries baked into a soft, tender cake. This dessert combines smooth textures with fruity freshness, making it perfect for any occasion.

A thick slice of cheesecake sits on a wooden board with three visible layers: the bottom layer is light golden and spongy, the middle layer is creamy off-white with dark red berry sauce swirled in, and the top layer is a glossy pale yellow topped with fresh dark blue blueberries. Dark purple berry sauce drips down the sides of the creamy middle layer, adding rich color contrast. More fresh blueberries are scattered around the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups full-fat milk
1 tsp vanilla bean paste (or extract)
1/3 cup superfine/caster sugar
1/4 cup (60 g) egg yolks (about 4 large eggs)
3 1/2 tbsp cornflour (cornstarch)
30 g (2 tbsp) unsalted butter, cold and cut into 1 cm cubes
1/2 cup superfine/caster sugar
1/4 cup canola oil (or other neutral oil)
1 large egg
1/2 cup plain yogurt
1/2 tsp vanilla extract
2 tsp finely grated lemon zest (from 1 large lemon)
1 cup plain (all-purpose) flour
2 tsp baking powder
Pinch of salt
250 g (8 oz) blueberries, fresh or frozen (do not thaw)

Instructions

Step 1: Preheat the oven to 180°C (350°F) or 160°C with fan. Position the rack in the middle of the oven.
Step 2: Grease a 20 cm (8″) springform pan with butter. Line the base and sides with baking paper.
Step 3: Make the custard: Heat the milk, vanilla, and half of the sugar in a medium saucepan over medium heat until hot but not boiling.
Step 4: In a bowl, whisk the egg yolks with the remaining sugar, then whisk in the cornflour until smooth.
Step 5: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking continuously to temper the eggs.
Step 6: Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly until it starts to thicken, then reduce to low and continue whisking for 2 to 3 minutes.
Step 7: When you see a lazy bubble burst on the surface, keep whisking for 30 seconds more, then remove from heat.
Step 8: Whisk in the cold butter cubes until smooth. Transfer to a bowl, cover with cling wrap touching the surface, and let cool while preparing the cake batter.
Step 9: Make the cake batter: In a large bowl, whisk together oil, egg, yogurt, vanilla extract, lemon zest, and the remaining sugar until smooth.
Step 10: Add the flour, baking powder, and salt to the wet ingredients and whisk until just combined and smooth.
Step 11: Remove 1/3 cup of batter for a small test bake. Pour the remaining batter into the prepared pan and smooth the surface.
Step 12: Whisk the cooled custard until smooth. Dollop half around the edges of the cake batter and spread inward with an offset knife. Scatter half of the blueberries on top.
Step 13: Mix the remaining blueberries into the rest of the custard, then spread evenly over the cake surface, pressing lightly to level.
Step 14: Bake the cake for 35 minutes. Remove from oven and use two small paring knives to gently burst some of the blueberries on the surface, limiting to 1 minute.
Step 15: Return to the oven and bake for another 10 minutes.
Step 16: Cool the cake completely in the pan for about 3 hours, then refrigerate for 12 hours still in the pan.
Step 17: Remove the cake from the pan, slice, and serve. It tastes best at room temperature rather than cold from the fridge.

Tips & Variations

Use fresh blueberries if possible; if using frozen, do not thaw to prevent excess moisture.
Vanilla bean paste adds a richer flavor than extract, but both work well.
Make sure to whisk custard constantly while cooking to avoid lumps.
Pressing the blueberries into the custard before baking helps keep them moist and flavorful.
The small test bake of batter helps check baking time and texture before baking the main cake.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving to enjoy the best texture and flavor. You can also freeze the cake slices wrapped tightly for up to a month; thaw overnight in the fridge.

How to Serve

The image shows a thick slice of cake with three visible layers. The bottom layer is a light golden-brown, soft sponge cake. Above it is a thick creamy layer, pale yellow in color with a smooth texture. Dark purple blueberry sauce runs through this creamy layer and drips down the sides, adding a bold contrast. The top layer is decorated with a pile of fresh, round, deep blue blueberries. The cake is placed on a wooden round board with some extra blueberries and a little sauce spread around. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the custard cake or they will release excess moisture that can affect the texture.

Do I have to refrigerate the cake overnight?

Refrigerating the cake for 12 hours helps the custard set fully, improving texture and flavor, but if short on time you can serve it after cooling for a few hours.