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Creamy Custard Cake with Blueberries is a rustic yet elegant dessert that features three irresistible layers: a tender vanilla sponge base, pockets of rich homemade custard, and a generous topping of juicy blueberries that turn jammy as they bake. It’s the kind of treat that looks effortless but tastes like a pastry chef made it.
Creamy Custard Cake with Blueberries
If you’re looking for a dessert that bridges the gap between a morning coffee cake and an elegant tea-time sweet, this is it. The magic of this cake lies in its contrasts: the fluffy crumb of the cake against the silky, cool custard and the tart pop of fresh blueberries.
Unlike a trifle where components are assembled cold, this cake is baked with the custard right on top, allowing it to nestle into the batter as it rises. The result is a dessert with built-in sauce—every bite is creamy, fruity, and buttery all at once. It’s perfect for afternoon tea, a brunch spread, or a simple weeknight treat.
If you love desserts that feel sophisticated but are secretly simple to assemble, this recipe is for you. It’s a layered cake (dish type: dessert), featuring a vanilla cake base, homemade egg custard, and fresh blueberries, baked until golden and set.
Let’s get started.
Why You’ll Love This Recipe
This cake is a textural masterpiece that feels special without being fussy.
- Custard lovers’ dream: You get big pockets of creamy vanilla custard in every slice, no separate sauce required.
- Juicy bursts: The blueberries roast in the oven, becoming sweet and jammy, cutting through the richness of the custard.
- Make-ahead friendly: This cake actually tastes better the next day after the custard has fully set in the fridge.
- No mixer needed: The cake batter is simple enough to whisk by hand in one bowl.
- Versatile: It works beautifully with other berries like raspberries or chopped strawberries if blueberries aren’t in season.
Ingredients
The components are simple—pantry staples plus fresh fruit and dairy.
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Step-by-Step Instructions
There are two main parts: making the custard and mixing the cake. It’s worth the effort!.
Make the custard. In a saucepan, whisk egg yolks, sugar, cornstarch, and a splash of milk to make a paste. Whisk in the rest of the milk and vanilla. Cook over medium heat, whisking constantly, until it thickens and bubbles. Remove from heat and whisk in the butter. Transfer to a bowl, cover with plastic wrap touching the surface (to prevent skin), and let cool.
Tip: Don’t stop whisking! Custard can turn lumpy in seconds. If it does, whisk vigorously off the heat to smooth it out.
Preheat and prep. Preheat oven to 350°F (180°C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
Tip: A springform pan is essential for getting this delicate cake out cleanly.
Make the cake batter. Whisk the egg, sugar, yogurt, oil, vanilla, and lemon zest in a large bowl. Sift in the flour and baking powder. Whisk until just combined and smooth.
Tip: The batter will be relatively thick—this is good, as it needs to support the custard topping.
Assemble. Pour the cake batter into the prepared pan and smooth the top. Whisk the cooled custard to loosen it, then dollop it over the cake batter, spreading it gently but leaving a small border at the edges.
Tip: Don’t mix them! You want distinct layers.
Add berries. Scatter the blueberries over the custard layer, pressing them in slightly.
Tip: Be generous—the berries will shrink as they bake.
Bake. Bake for 40-50 minutes. The custard will still be wobbly in the center, but the cake edges should be golden brown and puffed.
Tip: If the top browns too fast, tent it loosely with foil for the last 10 minutes.
Cool and Chill. Let the cake cool completely in the pan on a wire rack (about 3 hours). Then, refrigerate for at least 6-8 hours (or overnight) to let the custard set fully.
Tip: Do not skip the chilling step, or the custard will spill out when you slice it!
Serve. Remove from the springform ring. Dust with icing sugar and slice.
Tips for Success
These small details ensure your layers stay distinct and delicious.
- Cool the custard: If you put piping hot custard on the raw batter, it might scramble the eggs in the cake mix. Let it cool to lukewarm first.
- Use room temp ingredients: Ensure your yogurt and egg for the cake are at room temperature so the batter emulsifies smoothly.
- Don’t overbake: The custard should wobble when you take it out. It sets as it cools. Overbaking leads to rubbery custard.
- Burst the berries: Halfway through baking, carefully poke a few of the surface blueberries with a knife to help them release their juices and look pretty.
- Patience is key: Cutting into this cake while warm will result in a delicious mess. It needs the fridge time to become sliceable.
Variations & Substitutions
Customize this tea cake with different fruits or flavors.
Raspberry & White Chocolate
Swap blueberries for raspberries and add a handful of white chocolate chips to the custard layer.
Spiced Apple
For autumn, use sautéed cinnamon apples instead of berries and add a pinch of nutmeg to the cake batter.
Citrus Twist
Increase the lemon zest in the cake and add orange zest to the custard for a brighter, zingy profile.
Almond Essence
Swap vanilla extract for almond extract in the cake base and top with sliced almonds before baking.
What to Serve With It
This cake is rich enough to stand alone, but simple sides elevate it.
- Whipped Cream: A dollop of unsweetened cream cuts the sweetness of the custard.
- Hot Tea or Coffee: The perfect afternoon pairing. Earl Grey goes particularly well with the lemon notes.
- Fresh Berries: Serve with extra fresh fruit on the side for freshness.
Storage & Reheating
Since it contains custard, this cake must be kept cool.
- Fridge: Store covered in the refrigerator for up to 3-4 days.
- Serving Temp: It tastes best if you let the slice sit at room temperature for 20 minutes before eating to take the chill off.
- Freezer: Not recommended. Custard tends to weep and separate when frozen and thawed.
Nutrition Facts
Nutrition estimates are per slice (assumes 10 slices).
| Nutrition (est.) | Amount |
|---|---|
| Calories | 290 |
| Protein | 6 g |
| Carbs | 35 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 120 mg |
Diet notes: This recipe contains gluten, dairy, and eggs. It is vegetarian.
Common Mistakes to Avoid
Even simple cakes have pitfalls.
- Under-cooking the custard: If the custard isn’t thick enough on the stove, it will be runny in the cake. It should look like thick pudding before you take it off the heat.
- Skipping the plastic wrap: If a skin forms on the cooling custard, you’ll have lumpy bits in your smooth cake layer.
- Using a loose-bottom pan without lining: Custard can leak! Always use parchment paper to line the base and sides.
- Rushing the chill time: 3 hours isn’t enough. It really needs that long cold rest to firm up.
FAQ
Can I use store-bought custard?
Technically yes, but buy a thick, high-quality “thick custard” or creme patissiere. Pouring runny carton custard won’t work—it will just soak into the cake.
Can I use frozen blueberries?
It’s risky. Frozen berries release a lot more water, which can make the custard soupy. If you must, do not thaw them first, and maybe toss them in a teaspoon of flour.
Why did my custard sink to the bottom?
This happens if the cake batter is too thin or the custard is too heavy/hot. Make sure your cake batter is thick (muffin-like) and the custard has cooled.
Can I make this in a square pan?
Yes! An 8×8 inch square pan works perfectly. You can cut it into bars instead of wedges.
Conclusion
If you want a show-stopping dessert that requires zero decorating skills, this Creamy Custard Cake with Blueberries is the answer. It’s rustic, elegant, and impossibly creamy.
Bake it the day before your next gathering and enjoy the stress-free serving! If you loved this, try my Winter Wonderland Smoothie for another creamy treat, or pair a slice with my Creamy Skillet Chicken and White Bean Stew: Easy One-Pan Dinner for pure indulgence.
Creamy Custard Cake with Blueberries: A Perfect Tea Time Treat
Indulge in the perfect blend of creamy custard, soft cake layers, and bursts of juicy blueberries with this delightful Creamy Custard Cake. Whether for a cozy treat on a lazy afternoon or a dessert to impress guests, this recipe promises a truly indulgent experience.
Ingredients
- 2 cups cake flour (sifted)
- 1 cup granulated sugar
- 4 eggs (room temperature)
- 1 cup heavy cream
- 1 ½ cups fresh blueberries
Directions
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Preheat the oven to 350°F and line a cake pan with parchment paper.
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In a mixing bowl, cream together sugar and eggs until light and fluffy.
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Gradually add cake flour and heavy cream, alternating between the two until well combined.
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Pour half of the batter into the prepared cake pan and add a layer of fresh blueberries.
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Pour the remaining batter over the blueberries and bake for 40-45 minutes.
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Let the cake cool before slicing and serving with extra blueberries on top.
