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