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Custard Cake With Blueberries
marie

Custard Cake With Blueberries

This Custard Cake With Blueberries combines a tender yogurt-based cake with silky vanilla custard and juicy blueberries in every slice. Elegant yet comforting, it delivers bakery-style results using simple ingredients and a smart layering technique that guarantees perfect texture and clean slices.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European
Ingredients Method Notes

Ingredients
  

Vanilla Custard
  • 1 ½ cups full-fat milk whole milk for best richness
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ⅓ cup superfine (caster) sugar
  • 4 large egg yolks about 1/4 cup, room temperature
  • 3 ½ tablespoons cornstarch (cornflour)
  • 2 tablespoons unsalted butter cold and cubed
Cake Batter – Wet Ingredients
  • ½ cup superfine (caster) sugar
  • ¼ cup neutral oil such as canola or sunflower oil
  • 1 large egg room temperature
  • ½ cup plain yogurt full-fat preferred
  • ½ teaspoon vanilla extract
  • 2 teaspoons lemon zest finely grated
Cake Batter – Dry Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
Blueberries
  • 250 g blueberries fresh or frozen, do not thaw if frozen

Method
 

  1. Preheat the oven to 180°C / 350°F (160°C fan). Grease and line a 20 cm (8-inch) springform pan with baking paper.
  2. Heat the milk, vanilla, and half the sugar in a saucepan until hot but not boiling.
  3. Whisk egg yolks with remaining sugar and cornstarch until smooth. Slowly whisk in some hot milk to temper, then return everything to the saucepan.
  4. Cook over medium heat, whisking constantly, until thickened and bubbling. Whisk for 30 seconds more, then remove from heat and whisk in butter.
  5. Transfer custard to a bowl, cover with plastic wrap touching the surface, and set aside to cool.
  6. Whisk sugar, oil, egg, yogurt, vanilla, and lemon zest until smooth. Add flour, baking powder, and salt and whisk just until combined.
  7. Reserve 1/3 cup of batter. Spread remaining batter evenly in the prepared pan.
  8. Spoon half the custard around the edges and spread inward. Scatter half the blueberries on top.
  9. Mix remaining blueberries into remaining custard and gently spread over the cake.
  10. Bake for 35 minutes. Briefly remove and gently burst a few blueberries on the surface, then return to oven and bake 10 minutes more.
  11. Cool completely in the pan, then refrigerate for at least 12 hours before serving.

Notes

For best results, always use full-fat dairy and allow the cake to chill overnight for clean slices. Serve at room temperature and wipe the knife between cuts for a professional finish.