Blueberry Custard Cake

Blueberry Custard Cake is a delightful dessert that combines the tangy sweetness of fresh blueberries with the rich, creamy texture of custard, all nestled in a tender, buttery cake. This elegant yet easy-to-make cake is perfect for special occasions, brunches, or simply as a treat to enjoy with a cup of tea or coffee. The burst of juicy blueberries in every bite, paired with the smooth custard, creates a harmonious flavor that’s sure to impress.

### Blueberry Custard Cake Recipe

**Ingredients:**

#### For the Cake:

– 1 ½ cups all-purpose flour

– 1 ½ teaspoons baking powder

– ¼ teaspoon salt

– ½ cup unsalted butter, softened

– ¾ cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– ½ cup milk

– 1 ½ cups fresh or frozen blueberries

#### For the Custard:

– 1 cup whole milk

– ¼ cup granulated sugar

– 2 large egg yolks

– 1 tablespoon cornstarch

– 1 teaspoon vanilla extract

– 1 tablespoon unsalted butter

#### For Topping (Optional):

– Powdered sugar, for dusting

– Whipped cream or vanilla ice cream

**Instructions:**

1. **Prepare the Custard:**

– In a small saucepan, heat the milk over medium heat until it just begins to simmer.

– In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.

– Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 3-4 minutes.

– Remove from heat and stir in the vanilla extract and butter until smooth. Set aside to cool.

2. **Prepare the Cake:**

– Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

– In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

– In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.

– Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

– Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.

– Gently fold in the blueberries.

3. **Assemble the Cake:**

– Pour half of the cake batter into the prepared cake pan and spread it evenly.

– Spoon the cooled custard over the batter, spreading it out evenly, but leaving a small border around the edges.

– Carefully spread the remaining cake batter over the custard layer, ensuring it covers the custard completely.

4. **Bake the Cake:**

– Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

– Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. **Serve:**

– Once cooled, dust the cake with powdered sugar if desired. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.

### Conclusion

This Blueberry Custard Cake is a delightful dessert that’s sure to become a favorite. The tender cake, creamy custard, and bursts of blueberries make for an irresistible combination. Whether served for a special occasion or simply enjoyed with a cup of tea, this cake is the perfect blend of flavors and textures.

Blueberry Custard Cake

Blueberry Custard Cake is a delightful dessert that combines the tangy sweetness of fresh blueberries with the rich, creamy texture of custard, all nestled in a tender, buttery cake

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Ingredients

  

• For the Cake:
• - 1 ½ cups all-purpose flour
• - 1 ½ teaspoons baking powder
• - ¼ teaspoon salt
• - ½ cup unsalted butter softened
• - ¾ cup granulated sugar
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - ½ cup milk
• - 1 ½ cups fresh or frozen blueberries
• #### For the Custard:
• - 1 cup whole milk
• - ¼ cup granulated sugar
• - 2 large egg yolks
• - 1 tablespoon cornstarch
• - 1 teaspoon vanilla extract
• - 1 tablespoon unsalted butter
• #### For Topping Optional:
• - Powdered sugar for dusting
• - Whipped cream or vanilla ice cream

Instructions

 

• Prepare the Custard:**
• - In a small saucepan, heat the milk over medium heat until it just begins to simmer.
• - In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
• - Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• - Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 3-4 minutes.
• - Remove from heat and stir in the vanilla extract and butter until smooth. Set aside to cool.
• **Prepare the Cake:**
• - Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
• - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• - In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
• - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• - Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
• - Gently fold in the blueberries.
• **Assemble the Cake:**
• - Pour half of the cake batter into the prepared cake pan and spread it evenly.
• - Spoon the cooled custard over the batter, spreading it out evenly, but leaving a small border around the edges.
• - Carefully spread the remaining cake batter over the custard layer, ensuring it covers the custard completely.
• **Bake the Cake:**
• - Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
• - Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• **Serve:**
• - Once cooled, dust the cake with powdered sugar if desired. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.