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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.