Name: Blueberry Custard Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 16 h 20 min
Cuisine: American
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 (~4 large eggs); 3 1/2 tbsp cornflour / cornstarch; 30 g / 2 tbsp unsalted butter, cold, cut into 1 cm / 1/2″ cubes; 1/2 cup superfine/caster sugar; 1/4 cup canola oil (or other neutral oil); 1 large egg; 1/2 cup plain yogurt (full fat preferred); 1/2 tsp vanilla extract; 2 tsp lemon zest, finely grated (1 large lemon); 1 cup all-purpose (plain) flour; 2 tsp baking powder (fresh and active); Pinch of salt; 250 g / 8 oz blueberries, fresh or frozen (do not thaw)

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If you’re looking for a dessert that perfectly balances the richness of creamy custard with the bright burst of fresh blueberries, you’ve got to try this Blueberry Custard Cake Recipe. It’s an absolute showstopper that combines a tender, moist cake base with luscious vanilla custard layered just right and dotted generously with juicy blueberries. Every bite feels like a little celebration, with the sweet and tangy flavors dancing on your palate. Whether you’re baking for a special occasion or simply craving a comforting treat, this recipe will quickly become a beloved favorite in your kitchen.

Ingredients You’ll Need

A round blueberry cheesecake is cut into several slices on a white plate placed on a white marbled surface. The cake has two visible layers: a light yellow creamy top layer with many dark purple blueberries embedded inside, some blueberries oozing their juice creating a slightly glossy texture, and a thicker, pale beige base layer dotted with more blueberries. A few loose blueberries are scattered around the plate. In the background, a soft pink flower and a knife with blueberry stains rest on the surface. A white bowl in the lower left corner holds a few spoonfuls of the cake, with a woman’s hand holding a spoon scooping a piece. Photo taken with an iphone --ar 4:5 --v 7

This Blueberry Custard Cake Recipe uses simple, pantry-friendly ingredients that work together to create magic in your oven. Each element plays an essential role in the cake’s texture, flavor, and visual appeal, from the buttery custard to the fresh zing of lemon zest.

Milk (1 1/2 cups, full fat): Provides the creamy base for the custard, giving it rich texture and flavor.
Vanilla bean paste or extract (1 tsp): Adds warm, aromatic notes to both custard and cake.
Superfine/caster sugar (1/3 cup for custard + 1/2 cup for cake): Dissolves easily to sweeten without graininess.
Egg yolks (1/4 cup, about 4 large): Key for thickening the custard and enriching flavor.
Cornflour/cornstarch (3 1/2 tbsp): Ensures a silky custard consistency without lumps.
Unsalted butter (2 tbsp, cold, cubed): Finishes custard with a smooth, velvety richness.
Canola oil (1/4 cup): Keeps the cake moist while ensuring a tender crumb.
Large egg (1): Helps to bind the cake batter perfectly.
Plain yogurt (1/2 cup): Adds moisture and subtle tang to the cake, balancing sweetness.
Lemon zest (2 tsp): Provides fresh citrus aroma to brighten the cake’s flavor.
Plain flour (1 cup): The foundation of the cake’s soft structure.
Baking powder (2 tsp): Gives the cake a gentle rise for a light texture.
Pinch of salt: Enhances all the flavors in the cake and custard.
Blueberries (250 g, fresh or frozen): The star of the dish, bursting with juicy sweetness and gorgeous color.

How to Make Blueberry Custard Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 180°C/350°F (160°C fan) with the rack positioned in the middle. Grease a 20 cm (8-inch) springform pan generously with butter and line both the base and sides with parchment paper. This prep ensures an easy release and perfect shape for your cake.

Step 2: Make the Silky Custard

In a medium saucepan, gently heat the milk with vanilla and half the sugar until it’s hot but not boiling. Meanwhile, whisk the egg yolks with the remaining sugar and cornflour until smooth and combined. Slowly pour half a cup of the hot milk into the yolks while whisking to temper them, then whisk in the rest of the milk. Return this mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and a lazy bubble surfaces. Lower the heat and continue whisking for 30 more seconds. Remove from heat and whisk in the cold butter cubes until smooth. Cover the custard with cling film touching its surface to prevent a skin and let it cool while you work on the cake batter.

Step 3: Whisk Up the Cake Batter

In a large bowl, whisk together the wet ingredients: sugar, oil, egg, yogurt, vanilla extract, and lemon zest until fully blended. Mix the dry ingredients — flour, baking powder, and a pinch of salt — in a separate bowl, then add them to the wet ingredients and whisk until you have a smooth batter. Scoop out about 1/3 cup of this batter and set it aside for a mini bake later. Pour the remaining batter into your prepared springform pan and spread it evenly.

Step 4: Add the Custard and Blueberries

Whisk the cooled custard one last time for smoothness. Dollop half of it around the edges of the cake’s surface and gently spread it inward using an offset knife for an even layer. Scatter half of the blueberries on top. Mix the remaining blueberries into the rest of the custard and spread this mixture carefully over the cake, pressing the berries down slightly to create a flat, beautiful surface.

Step 5: Bake to Perfection

Bake your Blueberry Custard Cake Recipe for 35 minutes. Then take it out and quickly use two small paring knives to burst some of the blueberries on the surface — this step adds to the lusciousness without turning the cake soggy. Return the cake to the oven for a further 10 minutes until set and golden. Cool the cake fully in the pan (about 3 hours) before refrigerating it for 12 hours while still in the pan for that perfect custard texture to develop.

Step 6: Bake the Mini Cake

Bake the reserved 1/3 cup of cake batter in a greased ramekin alongside the main cake for about 25 minutes. This little treat is perfect for a quick snack or to test the cake batter texture while your main cake bakes.

How to Serve Blueberry Custard Cake Recipe

A round dessert with two clear layers sits on a rough wooden board: the bottom layer is light beige and looks soft and cake-like, while the top layer is creamy and pale yellow with dark purple streaks and spots of a berry sauce. Fresh blueberries, dark blue and shiny, are generously scattered on top and around the dessert. The sauce drips down the sides, adding rich purple color that contrasts with the creamy yellow. The background has a soft focus, with out-of-focus white flowers hinting at a calm setting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The Blueberry Custard Cake Recipe is a visual delight on its own, but you can elevate it by dusting the top with a light sprinkle of powdered sugar just before serving. Fresh mint leaves or a few extra blueberry clusters on the side also add an inviting touch of color and fragrance.

Side Dishes

Serve slices alongside a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert. For a breakfast or brunch spin, pair it with a cup of strong coffee or a light fruit salad to balance the richness of the custard.

Creative Ways to Present

Try serving individual portions in clear glasses with extra custard poured over the top and fresh blueberries layered for a stunning parfait effect. Alternatively, slice the cake into tea-sized squares and present them on a pretty platter garnished with lemon zest twists and edible flowers for a party spread that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Your Blueberry Custard Cake Recipe keeps beautifully in the fridge for up to 4 to 5 days. Keep it covered tightly to preserve moisture and prevent the custard from drying out. Before serving leftover slices, take them out to come to room temperature so the custard softens and the flavors shine.

Freezing

This cake doesn’t freeze well due to the custard layer, which tends to separate and lose texture after thawing. For best results, enjoy it fresh or refrigerated. If you do want to freeze it, consider freezing the cake without custard topping and adding fresh custard and blueberries after thawing.

Reheating

Reheating isn’t recommended for this custard cake, as the delicate custard can curdle and the fresh blueberries soften too much. Instead, eat it chilled or at room temperature for the best melt-in-your-mouth experience.

FAQs

Can I use frozen blueberries for this Blueberry Custard Cake Recipe?

Yes! Frozen blueberries work great as long as you use them straight from the freezer without thawing. This helps prevent the custard from becoming too watery and maintains the structure of the cake perfectly.

What does lemon zest do in this recipe?

Lemon zest adds a bright, zesty flavor that complements the sweetness of the custard and blueberries. It wakes up the taste buds and keeps the cake feeling fresh and light.

Why do I need to measure the egg yolks separately?

Measuring the yolks ensures consistency in the custard’s richness and thickness. Since yolk size can vary between eggs, this precision leads to the perfect silky custard every time.

Can I substitute yogurt with sour cream?

Absolutely! Sour cream can be used in place of yogurt and will still keep the cake moist while adding a subtle tang. Just make sure it’s plain and not sweetened.

Is it necessary to burst the blueberries during baking?

Bursts of blueberries release juices that enrich the custard with extra blueberry flavor, creating lovely swirls. Doing this briefly avoids turning the cake soggy while enhancing the overall texture and taste.

Final Thoughts

This Blueberry Custard Cake Recipe is a true gem for all dessert lovers. Its harmony of fluffy cake, luscious custard, and juicy blueberries offers a comforting yet elegant treat that’s surprisingly easy to make. I can’t wait for you to try it and share it with your favorite people — you’ll see how quickly it becomes a treasured favorite in your recipe box!