🍰 Creamy Blueberry Custard Cake
🛒 Ingredients (Serves 6–8)
For the cake batter:
- 3 eggs (room temperature)
- ¾ cup sugar
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 2 cups milk (lukewarm)
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon (optional, but recommended)
For topping:
- Powdered sugar (for dusting)
👩🍳 Instructions
- Preheat oven
Set oven to 170°C (340°F). Grease or line an 8×8-inch baking dish. - Prepare eggs & sugar
Beat eggs and sugar until light, pale, and slightly fluffy. - Add butter & vanilla
Mix in melted butter and vanilla extract. - Incorporate flour
Gently whisk in flour until smooth (don’t overmix). - Add milk slowly
Gradually pour in lukewarm milk while whisking.
(Batter will be very thin — that’s normal!) - Add blueberries
Fold in blueberries and lemon zest. - Bake
Pour batter into the pan and bake for 45–55 minutes until the top is golden and the center is just set. - Cool completely
Let it cool fully — this helps the custard layer form perfectly. - Serve
Dust with powdered sugar and slice gently.
✨ What Makes It Special?
- Magic-style cake: separates into light sponge + creamy custard layer
- Juicy blueberries add natural sweetness and color
- Soft, melt-in-your-mouth texture
💡 Tips for Success
- Use room temperature eggs for better texture
- Don’t skip cooling — it sets the custard properly
- If using frozen blueberries, don’t thaw (prevents bleeding)
🌿 Light / Healthier Option
- Replace sugar with honey or a natural sweetener
- Use low-fat milk
- Reduce butter slightly or substitute with Greek yogurt
❓ Q & A
Q: Why is my batter so runny?
That’s exactly how it should be — it transforms while baking!
Q: Can I use other fruits?
Yes! Try raspberries, strawberries, or peaches.
Q: How do I store it?
Refrigerate for up to 3 days. Best served slightly chilled or at room temp.
Q: Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
