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
Scale
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.
