Custard Cake With Blueberries
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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