Custard Cake With Blueberries

Custard Cake With Blueberries is the kind of dessert that instantly feels special yet completely achievable at home. Imagine a tender, yogurt-based cake layered with silky vanilla custard and bursts of juicy blueberries in every bite. This recipe is designed for bakers who want a show-stopping dessert without complicated techniques. It delivers bakery-style results using simple pantry ingredients and a smart layering method that guarantees perfect texture. Whether you’re baking for a weekend treat, a family gathering, or a make-ahead dessert for guests, this Custard Cake With Blueberries sets the tone for an elegant, comforting, and deeply satisfying bake from start to finish.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Two desserts in one – You get a soft, moist cake and a creamy custard layer baked together into one stunning slice.
• Simple ingredients, impressive results – Everything comes from everyday staples, yet the final cake looks and tastes like it came from a pâtisserie.
• Perfect texture contrast – Fluffy cake, smooth custard, and juicy blueberries create a balance that never feels heavy.
• Make-ahead friendly – This cake actually improves after chilling, making it ideal for entertaining.
• Crowd-pleasing and comforting – The vanilla custard and blueberries bring a familiar, cozy flavor that appeals to all ages.

What sets this Custard Cake With Blueberries apart is the technique: partially layering the custard and blueberries ensures even distribution and a beautifully marbled top, not a soggy base or separated layers.

Ingredients Needed

Below is a clear breakdown of everything you’ll need, grouped by component for easy preparation. The ingredients remain the same, with added notes to guide you toward the best results.

For the Vanilla Custard

• 1 ½ cups full-fat milk – Whole milk gives the custard richness and stability.
• 1 teaspoon vanilla bean paste or vanilla extract – Vanilla bean paste adds visible specks, but extract works perfectly.
• ⅓ cup superfine (caster) sugar – Dissolves easily for a smooth custard.
• Egg yolks from about 4 large eggs (¼ cup / 60 g) – Use room-temperature yolks for easier whisking.
• 3 ½ tablespoons cornstarch (cornflour) – Thickens the custard without heaviness.
• 2 tablespoons (30 g) unsalted butter, cold and cubed – Adds silkiness and shine at the end.

For the Cake Batter – Wet Ingredients

• ½ cup superfine (caster) sugar
• ¼ cup neutral oil (such as canola or sunflower oil) – Keeps the cake moist even after chilling.
• 1 large egg, room temperature
• ½ cup plain yogurt – Provides tenderness and a slight tang.
• ½ teaspoon vanilla extract
• 2 teaspoons finely grated lemon zest – Brightens the flavors and complements the blueberries.

For the Cake Batter – Dry Ingredients

• 1 cup all-purpose (plain) flour
• 2 teaspoons baking powder – Check freshness for proper rise.
• A pinch of salt – Balances sweetness and enhances flavor.

Blueberries

• 250 g / 8 oz blueberries, fresh or frozen
  • If frozen, use straight from the freezer (do not thaw) to prevent bleeding into the batter.

How to Make Custard Cake With Blueberries

Preparation and Oven Setup

1. Preheat the oven to 180°C / 350°F (160°C fan-forced). Position the rack in the center so the cake bakes evenly.
2. Prepare the pan by greasing a 20 cm (8-inch) springform pan with butter. Line both the base and sides with baking paper. This step is essential for clean removal once the cake has chilled.

Make the Vanilla Custard

3. Heat the milk in a medium saucepan with the vanilla and half of the sugar. Warm it over medium heat until hot but not boiling. You should see steam rising from the surface.
4. Whisk the yolks in a bowl with the remaining sugar until pale, then whisk in the cornstarch until smooth and lump-free.
5. Temper the eggs by slowly pouring about ½ cup of the hot milk into the egg mixture while whisking constantly. This prevents scrambling.
6. Combine and thicken by pouring everything back into the saucepan. Cook over medium heat, whisking continuously. After 2–3 minutes, the custard will thicken noticeably.
7. Watch for visual cues: once a slow, lazy bubble rises and pops on the surface, continue whisking for another 30 seconds to fully activate the starch.
8. Finish with butter by removing the pan from heat and whisking in the cold butter cubes until smooth and glossy.
9. Cool properly by transferring the custard to a bowl and covering it with plastic wrap directly touching the surface to prevent a skin from forming. Set aside to cool while you prepare the cake batter.

Make the Cake Batter

10. Whisk wet ingredients (sugar, oil, egg, yogurt, vanilla, and lemon zest) in a large bowl until fully blended and smooth.
11. Add dry ingredients (flour, baking powder, and salt) and whisk gently until just combined. Avoid overmixing to keep the cake light.
12. Reserve ⅓ cup of batter and set it aside. This small portion is baked separately and helps stabilize the cake layers during assembly.
13. Pour the remaining batter into the prepared springform pan and smooth the surface with an offset spatula.

Assemble the Cake

14. Smooth the custard by whisking it briefly until creamy.
15. Layer the custard by spooning half of it around the edges of the cake batter first, then spreading inward. This helps anchor the custard and prevents sinking.
16. Scatter half the blueberries evenly over the custard layer.
17. Mix remaining blueberries into the remaining custard, then spread gently over the top. Press the blueberries lightly so the surface is level.

Bake and Finish

18. Bake the cake for 35 minutes.
19. Burst a few blueberries by removing the cake briefly and using two small knives to gently pop some berries on the surface. This releases juice for a beautiful marbled look. Keep this step under one minute.
20. Return to the oven and bake for another 10 minutes, until the edges are set and the center has a gentle wobble.
21. Cool completely in the pan for about 3 hours. Do not rush this step.
22. Refrigerate for 12 hours, still in the pan, to fully set the custard layer.
23. Serve at room temperature for the best flavor and texture.

Serving and Storage Tips

• Serving: For clean slices, use a sharp knife wiped between cuts. Serve slightly warmed to room temperature, optionally dusted with powdered sugar.
• Presentation ideas: Add fresh blueberries, a mint sprig, or a light drizzle of blueberry coulis for a professional finish.
• Storage: Store the cake covered in the refrigerator for up to 4 days.
• Freezing: Not recommended, as custard can lose its creamy texture when thawed.

Helpful Notes

• Always use full-fat dairy for the custard to ensure proper thickness and richness.
• If your custard seems lumpy, strain it while hot for a perfectly smooth finish.
• Lemon zest is optional but highly recommended for balance.
• The overnight chill is not optional – it’s what gives the Custard Cake With Blueberries its signature clean slices and luxurious mouthfeel.

Conclusion

Custard Cake With Blueberries is the ultimate example of how thoughtful technique transforms simple ingredients into an unforgettable dessert. With its creamy vanilla custard, tender cake base, and juicy blueberries, this recipe delivers elegance, comfort, and consistency in every slice. It’s make-ahead friendly, visually stunning, and guaranteed to impress without stress.

If you try this recipe, I’d love to hear from you! Leave a comment and a ⭐⭐⭐⭐⭐ rating to let others know how it turned out. Don’t forget to share your creation on Pinterest or Facebook – and tell us, did you stick with blueberries or try another fruit variation?

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Yes. Use them straight from the freezer without thawing to prevent excess moisture.

How do I make this cake gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure it contains a binding agent like xanthan gum.

Why did my custard turn runny?

This usually happens if the custard wasn’t cooked long enough. Make sure you see bubbling and whisk for at least 30 seconds afterward.

Can I use another fruit instead of blueberries?

Absolutely. Raspberries, blackberries, or sliced peaches work well, but adjust sweetness if needed.

How thick should the custard be before baking?

It should be thick enough to hold soft peaks and coat the back of a spoon without running.