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Custard Cake With Blueberries

Custard Cake With Blueberries

Vanilla cake with custard baked into it, studded with bursting blueberries. Rustic. Easy. Dreamy.

The custard layer especially is something else! It’s melt-in-your-mouth creamy but set enough to cut into neat slices. If the photo below has you drooling, read on …

Ingredients

CUSTARD:

  • 1 1/2 cups milk , full fat
  • 1 tsp vanilla bean paste (or extract)
  • 1/3 cup superfine/caster sugar (Note 1)
  • 1/4 cup / 60 g egg yolks (~4 large eggs) (Note 2)
  • 3 1/2 tbsp cornflour / cornstarch
  • 30 g / 2 tbsp unsalted butter , cold, cut into 1 cm / 1/2″ cubes

CAKE – WET:

  • 1/2 cup superfine/caster sugar (Note 1)
  • 1/4 cup canola oil (or other neutral oil)
  • 1 large egg (Note 3)
  • 1/2 cup plain yogurt (Note 4)
  • 1/2 tsp vanilla extract
  • 2 tsp lemon zest , finely grated (1 large lemon)

CAKE – DRY:

  • 1 cup flour , plain / all-purpose
  • 2 tsp baking powder (if old, check it’s still active)
  • Pinch of salt

BLUEBERRIES:

  • 250 g / 8 oz blueberries , fresh or frozen (do not thaw)

Instructions

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