Sometimes you just need a dessert that feels like a warm hug, and this recipe delivers exactly that comfort with every slice.

My version of Custard Cake With Blueberries balances a zesty lemon sponge with pools of rich vanilla cream for the ultimate rustic treat.

What Makes This Custard Cake With Blueberries So Special

The texture combination here is absolutely incredible, offering a mix of tender crumbs and silky smooth filling in every bite.

It looks impressive enough for a dinner party, but the batter comes together quickly with simple pantry staples you likely have on hand.

You will appreciate how the fresh blueberries burst during baking to create jammy pockets that cut through the richness of the vanilla bean custard.

If this dish hit the spot, you’ll want to try my The Best Spiced Pumpkin Bars next, plus the Zesty Basque Cheesecake Recipe delivers the same bold flavors.

Everything You Need for Perfect Custard Cake With Blueberries

Here is the shopping list you need to gather before baking:

Milk: Use full-fat dairy for the richest mouthfeel and best set for the custard layer.
Vanilla Bean Paste: This adds beautiful black specks and authentic flavor, though high-quality extract works too.
Caster Sugar: You will need this for both the custard and the cake batter to ensure a smooth texture without graininess.
Egg Yolks: These provide the thickening power and luxurious texture for the custard layer.
Cornflour: Essential for stabilizing the custard so it slices neatly after cooling.
Unsalted Butter: Added at the end of the custard cooking process for a glossy finish and rich taste.
Canola Oil: Keeps the cake sponge incredibly moist and tender compared to using butter alone.
Egg: You need one whole large egg to bind the cake batter together.
Plain Yogurt: The acidity helps the cake rise and ensures a soft, never-dry crumb.
Lemon Zest: Freshly grated zest brightens the sponge and distinguishes the cake flavor from the creamy topping.
Flour: Standard plain or all-purpose flour provides the right structure for the base.
Baking Powder: Gives the cake lift so it does not become dense under the weight of the custard.

Blueberries: Fresh or frozen berries work well to add tart bursts of fruitiness throughout the dessert.

My Method for Custard Cake With Blueberries

Let’s get into the kitchen and start baking this masterpiece:

First, I prepare the custard layer by heating the milk, vanilla paste, and half of the sugar in a medium saucepan until it is hot but not boiling. While that heats, I whisk the egg yolks with the remaining sugar in a separate bowl until combined, then whisk in the cornflour until no white powder remains. I slowly pour about half a cup of the hot milk into the egg mixture while whisking constantly to temper the eggs, preventing them from scrambling. Once that is smooth, I pour the tempered egg mixture back into the saucepan with the remaining milk.
I place the saucepan back over medium heat and whisk constantly for about two to three minutes until the mixture thickens significantly. You will feel resistance against the whisk, and once you see a large bubble slowly pop on the surface, I lower the heat and whisk for exactly thirty seconds more to cook out the starch. I remove the pan from the heat and immediately whisk in the cold butter cubes until they melt completely and the custard looks glossy. I transfer this to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set it aside to cool slightly.
Next, I preheat my oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a 20cm (8-inch) springform pan with butter before lining the base and sides with parchment paper. In a large bowl, I whisk together the wet cake ingredients including the sugar, oil, egg, yogurt, vanilla extract, and lemon zest until well combined. I add the flour, baking powder, and salt to the wet mixture and whisk just until the batter is smooth and no flour streaks remain.
I pour the cake batter into the prepared tin and smooth the surface with a spatula to create an even base. To assemble, I give the cooled custard a quick whisk to loosen it, then drop dollops of it around the outer edge of the cake batter before spreading it gently inwards toward the center. This technique prevents the center from sinking too much, creating a nice even layer of cream on top of the sponge.
I scatter half of the blueberries directly over the custard layer, then mix the remaining berries into the remaining bit of custard before spreading that final mixture over the top. I bake the cake for roughly forty-five minutes, or until the custard is set to the touch but still has a slight wobble underneath. I let the cake cool completely in the tin on a wire rack, then refrigerate it for at least twelve hours to ensure the custard sets firmly enough to slice cleanly.

My Best Tips for Perfect Custard Cake With Blueberries

Make sure you measure your egg yolks precisely because too much yolk can make the custard taste overly eggy rather than creamy.

I always recommend using a springform pan for this Custard Cake With Blueberries so you can release the delicate edges without breaking them.

Be patient and let the cake chill completely in the refrigerator for at least twelve hours before you attempt to slice it.

Best Ways to Enjoy Custard Cake With Blueberries

I prefer to take the cake out of the fridge about an hour before serving so the custard softens slightly and tastes more flavorful.

You can serve this Custard Cake With Blueberries on its own, or add a dollop of whipped cream to balance the tart fruit.

For more rustic baking inspiration, join me on Pinterest to see what I am baking next.

Custard Cake With Blueberries

Author: Joanna Wearstler
Total Time: 1 hr 10 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rustic vanilla sponge cake topped with a thick layer of creamy homemade custard and bursting fresh blueberries.

Ingredients

Scale

250 g blueberries (fresh or frozen)
1/2 tsp vanilla extract
2 tsp baking powder
1 large egg
1/2 cup plain yogurt
1/4 cup canola oil
1 cup all-purpose flour
2 tsp lemon zest
1/2 cup caster sugar (for cake)
Pinch of salt
30 g unsalted butter, cold and cubed
3 1/2 tbsp cornflour
1/3 cup caster sugar (for custard)
1 tsp vanilla bean paste
1 1/2 cups full fat milk
60 g egg yolks (approx 4 yolks)

Instructions

Prepare the custard by heating milk, vanilla paste, and half the sugar until hot. Whisk yolks with remaining sugar and cornflour in a separate bowl.
Temper the egg mixture by slowly whisking in some hot milk, then return everything to the saucepan. Cook over medium heat, whisking constantly until thickened and bubbling.
Remove from heat and whisk in cold butter until smooth. Transfer to a bowl, cover surface with plastic wrap, and set aside.
Preheat oven to 180°C (350°F). Grease and line a 20cm springform pan.
Whisk together cake sugar, oil, egg, yogurt, vanilla, and lemon zest. Add flour, baking powder, and salt, mixing until just combined.
Pour batter into the pan. Spread custard over the batter, starting from edges and working inward.
Scatter half the blueberries on top. Mix remaining berries with any remaining custard bits and spread on top.
Bake for 50-55 minutes until custard is set but slightly wobbly. Cool completely in pan, then refrigerate for 12 hours before slicing.

Notes

Ensure the custard is fully chilled before slicing for clean edges.

Prep Time: 20 min
Chilling Time: 12 hr
Cook Time: 50 min
Category: Cake
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 26mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 78mg

Keywords: Custard Cake With Blueberries, blueberry custard cake, lemon sponge cake, rustic dessert, summer baking

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