There is something truly magical about the combination of lush blueberries and creamy custard nestled in a tender cake. This Blueberry Custard Cake Recipe captures that magic perfectly, bringing together a silky custard layer and a soft, lemon-zesty sponge adorned with bursts of juicy blueberries. It’s the kind of dessert that feels both comfortingly homey and impressively elegant, perfect for everything from casual family gatherings to special occasions. Once you try this recipe, it’s bound to become one of your go-to sweets that everyone will ask you to make again and again.
Ingredients You’ll Need
The beauty of this Blueberry Custard Cake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in the texture, richness, and flavor profile of the finished cake. From the fresh blueberries adding vibrant color and natural sweetness, to the luscious custard made silky with egg yolks and cream, every ingredient works in harmony to create a truly special dessert.
- Milk (1 1/2 cups, full fat): This rich milk forms the creamy base of the custard, adding moisture and smoothness.
- Vanilla bean paste (1 tsp) or extract: Adds a warm, fragrant depth to both the custard and cake layers.
- Superfine/caster sugar (1/3 cup + 1/2 cup): Using superfine sugar ensures quick dissolving and a smooth texture in the custard and cake.
- Egg yolks (1/4 cup / 60 g, about 4 large eggs): These enrich the custard, giving it that silky, custardy consistency everyone loves.
- Cornflour/cornstarch (3 1/2 tbsp): The secret thickening agent for the custard, creating that perfect creamy texture without heaviness.
- Unsalted butter (30 g / 2 tbsp, cold and cubed): Adds richness and tenderness to the custard filling.
- Canola oil (1/4 cup) or another neutral oil: Keeps the cake moist and tender without overpowering flavors.
- Large egg (1): Binds the cake batter and adds structure.
- Plain yogurt (1/2 cup): Contributes a subtle tanginess and soft crumb texture.
- Vanilla extract (1/2 tsp): Enhances the vanilla notes throughout the cake.
- Lemon zest (2 tsp, finely grated): Brings a bright citrus punch that lifts the flavors beautifully.
- All-purpose flour (1 cup): The foundational flour for a tender, light crumb.
- Baking powder (2 tsp): Gives the cake a lovely rise and fluffy texture.
- Pinch of salt: Balances the sweetness and accentuates the other flavors.
- Blueberries (250 g / 8 oz, fresh or frozen): The star ingredient, providing juicy bursts of sweetness and stunning color.
How to Make Blueberry Custard Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 180°C (350°F), or 160°C (320°F) if using a fan oven, placing your oven rack in the middle. Grease a 20 cm (8 inch) springform pan generously with butter — don’t skip this step to ensure your cake releases perfectly later. Then line the bottom and sides of the pan with parchment paper for that extra insurance against sticking.
Step 2: Make the Silky Custard
In a saucepan, combine the milk and vanilla bean paste. Warm this gently over medium heat until hot but not boiling—this infuses the milk with vanilla aroma. Meanwhile, whisk together the superfine sugar, egg yolks, and cornflour in a bowl until smooth and pale. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and avoid curdling. Return everything to the pan and cook over low heat, stirring constantly until the custard thickens to a silky consistency that coats the back of a spoon. Remove from heat and stir in the cold butter cubes until melted and fully incorporated. Set aside to cool slightly.
Step 3: Prepare the Cake Batter
In a large bowl, whisk together the canola oil, remaining superfine sugar, large egg, yogurt, and vanilla extract until smooth and combined. Add the lemon zest for that fresh zing. In a separate bowl, sift the flour with baking powder and a pinch of salt. Slowly fold the dry ingredients into the wet mixture with a spatula until just combined — be careful not to overmix, as you want a tender crumb.
Step 4: Layer and Add Blueberries
Pour half of the cake batter into your prepared springform pan and spread evenly. Carefully spoon the cooled custard over the batter, distributing it gently so it doesn’t break through to the bottom layer. Scatter half of the blueberries over the custard, then spoon over the remaining cake batter and smooth the top. Finish by sprinkling the rest of the blueberries evenly across the top.
Step 5: Bake Until Golden and Set
Pop the assembled cake into your preheated oven and bake for about 50-55 minutes. You’ll want the cake to be golden on top and a skewer inserted near the center to come out mostly clean — a few moist crumbs are fine since the custard adds moistness. Once baked, allow the cake to cool in the pan on a wire rack before removing the springform sides and serving.
How to Serve Blueberry Custard Cake Recipe
Garnishes
This cake looks stunning on its own but for an extra-special touch, dust the top lightly with powdered sugar or decorate with a few fresh mint leaves. A dollop of whipped cream or a drizzle of warm vanilla sauce turns it into an indulgent treat.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a spoonful of Greek yogurt for a refreshing complement. For brunch, pair with a cup of strong coffee or fragrant tea to highlight the cake’s delicate vanilla and lemon notes.
Creative Ways to Present
Try serving the Blueberry Custard Cake Recipe in individual portions by layering custard, blueberries, and crumbled cake in clear glasses for a delightful trifle-style presentation. Alternatively, turn it into a layered parfait with Greek yogurt and fresh berries for a lighter dessert option.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the cake tightly with plastic wrap or move it to an airtight container. Store in the refrigerator for up to three days to keep the custard fresh and the blueberries juicy.
Freezing
This cake can be frozen for up to one month. Wrap it well in plastic wrap followed by aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before slicing and serving.
Reheating
Warm slices gently in a low oven (around 150°C/300°F) for 10-15 minutes or until just warmed through. Avoid microwaving as it may overcook the custard and alter the texture.
FAQs
Can I use frozen blueberries in this Blueberry Custard Cake Recipe?
Absolutely! Just be sure not to thaw them before adding to avoid excess moisture that could make the cake soggy. Tossing them slightly in flour before folding into the batter helps them stay suspended evenly.
Is it possible to make this cake dairy-free?
Yes, you can substitute almond or oat milk for regular milk and use dairy-free yogurt and butter alternatives. Keep in mind that these swaps may slightly change the custard’s texture but it will still be delicious.
Can I prepare the custard ahead of time?
Definitely. You can make the custard a day in advance and keep it covered and chilled in the refrigerator. Bring it back to room temperature before assembling to ensure a smooth layer.
How do I know when the cake is fully baked?
The cake is done when the top turns a beautiful golden color and a skewer inserted near the center comes out mostly clean with a few moist crumbs from the custard layer.
What other fruits can I use instead of blueberries?
Raspberries, blackberries, or sliced strawberries work wonderfully, adding their own unique flavor and color to the custard cake.
Final Thoughts
Trust me when I say this Blueberry Custard Cake Recipe is a true standout that brings both comfort and a touch of sophistication to your dessert table. Its creamy custard layered with bursting blueberries and lemon-kissed cake is simply irresistible. I can’t wait for you to try it and experience how effortlessly it impresses family and friends alike. Once you do, I’m sure it will become one of your treasured go-to recipes for any occasion.
Print
Blueberry Custard Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Blueberry Custard Cake is a luscious and moist dessert featuring a softly set vanilla custard base swirled into a tender cake studded with fresh or frozen blueberries. Combining the creamy texture of custard with the lightness of a vanilla-lemon flavored sponge, this cake is perfect for afternoon tea or a light dessert. The subtle lemon zest adds a fresh brightness balancing the sweetness of the blueberries and custard.
Ingredients
Custard
- 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 (~4 large eggs)
- 3 1/2 tbsp cornflour/cornstarch
- 30 g / 2 tbsp unsalted butter, cold, cut into 1 cm / 1/2″ cubes
Cake Batter
- 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
- Preheat the oven: Set your oven to 180°C/350°F (160°C fan) and position the shelf in the middle to ensure even baking.
- Prepare the baking pan: Grease a 20 cm / 8″ springform pan thoroughly with butter, then line both the base and sides with parchment paper to prevent sticking and allow easy removal of the cake.
- Make the custard: In a medium saucepan, gently heat the milk and vanilla bean paste just until warm. In a separate bowl, whisk together the superfine sugar, egg yolks, and cornflour until smooth. Gradually pour the warm milk into the yolk mixture, stirring constantly to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened and just bubbling. Remove from heat and stir in the cold butter cubes until melted and incorporated. Set the custard aside to cool slightly.
- Prepare the cake batter: In a large mixing bowl, whisk together the superfine sugar, canola oil, egg, yogurt, vanilla extract, and lemon zest until combined. In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix for a tender crumb.
- Assemble the cake: Pour half of the cake batter into the prepared pan, spreading it evenly. Dollop half of the custard over the batter and gently swirl it with a knife for a marbled effect. Add the remaining batter and repeat with the remaining custard. Scatter the blueberries evenly on top, gently pressing them into the batter.
- Bake the cake: Place the pan in the preheated oven and bake for 55 minutes, or until the cake is golden brown and a skewer inserted into the center comes out with a few moist crumbs. The custard should be set but still soft.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes, then release the springform and transfer the cake to a wire rack to cool completely. Serve slightly warm or at room temperature, ideal with a dollop of whipped cream or a dusting of powdered sugar.
Notes
- Use superfine/caster sugar for a smoother texture in custard and batter.
- Do not thaw frozen blueberries before adding to the cake; this prevents excess moisture and sogginess.
- The lemon zest adds brightness and balances the sweetness, but you can omit it for a more classic flavor.
- Ensure the custard has cooled slightly before swirling to prevent overmixing into the batter.
- The cake keeps well refrigerated for up to 3 days; warm gently before serving.
