Creamy Custard Cake with Blueberries: A Perfect Tea Time Treat

Have you ever bitten into a dessert that feels less like food and more like a warm hug? That is exactly the experience this Custard Cake with Blueberries delivers. It is a stunning hybrid of textures—a tender, lemon-scented sponge cake embracing a rich, velvety core of homemade pastry cream, all studded with juicy blueberries.

While many fruit cakes rely on a simple batter, this recipe elevates the concept by incorporating a crème pâtissière (pastry cream) technique directly into the bake. It challenges the common belief that custard must always be served on the side. By baking it inside, we create a decadent, pudding-like center that contrasts beautifully with the crumb. Whether you are hosting a summer garden party or simply craving a sophisticated treat, this Custard Cake with Blueberries is a baking project that rewards patience with pure bliss.

Ingredients

To achieve the perfect balance of structure and creaminess, precision is key. Here is what you will need for this three-part masterpiece.

The Custard (Crème Pâtissière)

Ingredient	Amount/Quantity	Notes
Full Fat Milk	1 1/2 cups	Do not substitute with low-fat; fat provides stability.
Vanilla Bean Paste	1 tsp	Or high-quality extract for aromatic depth.
Superfine Sugar	1/3 cup	Also known as caster sugar; dissolves quickly.
Egg Yolks	1/4 cup (~4 large)	Save whites for meringues or omelets.
Cornstarch	3 1/2 tbsp	The thickening agent (Cornflour).
Unsalted Butter	30 g / 2 tbsp	Cold, cubed (1cm pieces) for a glossy finish.

The Cake (Wet & Dry)

Ingredient	Amount/Quantity	Notes
Superfine Sugar	1/2 cup	Sweetens the sponge.
Canola Oil	1/4 cup	Or any neutral oil keeps the crumb moist.
Large Egg	1 unit	Room temperature is best for emulsification.
Plain Yogurt	1/2 cup	Adds tang and tenderness.
Vanilla Extract	1/2 tsp	Complements the custard flavor.
Lemon Zest	2 tsp	From 1 large lemon; adds brightness.
All-Purpose Flour	1 cup	Plain flour provides structure.
Baking Powder	2 tsp	Ensure it is active for lift.
Salt	Pinch	Balances sweetness.

The Fruit

Ingredient	Amount/Quantity	Notes
Blueberries	250 g / 8 oz	Fresh or frozen. Do not thaw if frozen.

this now & bake later ❤️

Timing

This recipe is a labor of love that requires patience, particularly during the cooling phase. Plan ahead!

• Prep Time: 45 minutes (Active work for custard and batter)
• Cook Time: 45 minutes
• Cooling Time: 3 hours (Room temp) + 12 hours (Fridge)
• Total Time: ~16.5 hours (mostly passive cooling)

Step-by-Step Instructions

Step 1: Prep and Temper the Eggs

Preheat your oven to 180°C/350°F (160°C fan). Grease a 20 cm / 8″ springform pan with butter and line the base and sides with parchment paper.

In a medium saucepan, heat the milk, vanilla, and half of the custard sugar over medium heat until hot. Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar, then whisk in the cornstarch until smooth.

• Tip: Tempering is crucial here. Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking vigorously. This warms the eggs gently so they don’t scramble. Once incorporated, pour this mixture back into the saucepan with the remaining milk.

Step 2: Thicken the Custard

Place the saucepan back over medium heat, whisking constantly. You are looking for the mixture to thicken substantially. Once it thickens, immediately turn the heat to low. Keep whisking.

• The Lazy Bubble: Watch for a “lazy bubble” to appear and burst on the surface. Once you see this, whisk for exactly 30 seconds longer to cook out the starch, then remove from heat. Whisk in the cold butter cubes until glossy and smooth. Transfer to a bowl, cover with cling wrap (touching the surface to prevent skin formation), and let cool.

Step 3: Mix the Cake Batter

In a large bowl, whisk together the wet cake ingredients: sugar, oil, egg, yogurt, vanilla, and lemon zest. Add the dry ingredients (flour, baking powder, salt) and whisk until just smooth.

• Important: Remove 1/3 cup of the batter and set it aside. (See FAQs for why). Pour the remaining batter into your prepared springform pan and smooth the surface.

Step 4: Assemble and Top

Give your cooled custard a quick whisk to smooth it out. Dollop half of the custard around the edges of the cake batter, then spread it inwards using an offset spatula. Scatter half of the blueberries over the custard.

Mix the remaining blueberries into the remaining custard. Spread this mixture across the center of the cake, pressing the berries in gently to create a flat surface.

Step 5: The Bake and “The Burst”

Place the cake in the oven and bake for 35 minutes.

• The Burst Technique: Remove the cake briefly. Using two small paring knives, gently burst some of the surface blueberries. Use one knife to hold the berry and the other to pierce it. Limit this process to 1 minute to prevent the cake from sinking.Return the cake to the oven for a further 10 minutes.

Step 6: The Long Cool

Remove the cake from the oven. Allow it to fully cool in the pan at room temperature (approx. 3 hours). Then, transfer the pan to the refrigerator for at least 12 hours. This long chill sets the custard perfectly, allowing for clean slices.

Nutritional Information

This is an indulgent dessert, rich in fats from the custard and sugars from the fruit and base.

• Calories: ~380 kcal per slice (serves 8)
• Carbohydrates: 45 g
• Fat: 18 g (Saturated: 9 g)
• Protein: 6 g
• Sugar: 28 g
• Fiber: 2 g

Note: The antioxidants in the blueberries provide a nutritional boost, but this should be treated as a special occasion treat.

Healthier Alternatives

If you love the idea of this Custard Cake with Blueberries but want a lighter profile, try these swaps:

• Sugar Substitute: Replace the caster sugar with a monk fruit or erythritol blend. Ensure it is a 1:1 baking blend for proper structural integrity.
• Yogurt Swap: Use Greek yogurt instead of plain yogurt. It adds a protein boost and creates a slightly denser, cheesecake-like texture in the sponge.
• Whole Grain: Swap 50% of the all-purpose flour for white whole wheat flour. It adds fiber without making the cake too heavy.
• Dairy: While full-fat milk is best for setting the custard, you can use a high-protein oat milk, though the custard may be slightly softer.

Serving Suggestions

While the cake needs to set in the fridge, it is definitely best served at room temperature.

• The Perfect Slice: Remove the cake from the fridge 30–60 minutes before serving. This allows the butter in the custard to soften, returning the filling to a creamy, silky state rather than a firm block.
• Beverage Pairing: The lemon zest in the sponge pairs beautifully with an Earl Grey tea or a light roast coffee.
• Garnish: A simple dusting of icing sugar (powdered sugar) right before serving adds a professional bakery finish.

Common Mistakes to Avoid

Custard baking involves some science. Avoid these pitfalls to ensure success:

• Scrambling the Eggs: Pouring hot milk too fast into cold yolks will cook them instantly. Solution: Pour the hot milk in a slow, thin stream while whisking the eggs furiously.
• Thawing Frozen Berries: If using frozen blueberries, do not thaw them. Thawing releases excess water, which will bleed into the custard and turn your beautiful cake into a purple, soggy mess.
• Rushing the Cool: Cutting into the cake before the 12-hour fridge set will result in the custard oozing out. Solution: Patience is the most important ingredient here.
• Over-Bursting: Taking longer than 1 minute to burst the berries mid-bake causes the oven temperature to drop and the cake structure to collapse. Move fast!

Storing Tips

Because of the dairy-rich custard, food safety is important.

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freezing is generally not recommended for this specific cake. The cornstarch-thickened custard tends to weep and separate when thawed, ruining the creamy texture.
• Reheating: Do not reheat. This cake is meant to be eaten cool or at room temperature.

Conclusion

This Custard Cake with Blueberries is a testament to the magic of baking. It transforms simple pantry staples—milk, eggs, and flour—into a multi-layered sensory experience. The snap of the fresh blueberries, the tang of the lemon yogurt sponge, and the luxurious mouthfeel of the vanilla custard create a symphony of flavors in every bite.

I know the cooling time looks daunting, but I promise the first bite is worth every second of the wait. Try it out and let us know in the comments how your custard turned out! We’d love to see your photos. Don’t forget to rate the recipe and subscribe to our blog for more technical baking guides.

FAQs

Q1. Why do I need to remove 1/3 cup of the batter?

This is a quirky but essential part of the recipe structure. The recipe makes slightly too much batter for a standard 8-inch pan once the custard and fruit are added. If you use all of it, the pan will overflow in the oven. Bake that extra 1/3 cup in a small ramekin for a chef’s treat!

Q2. My custard feels too thin while cooking. What went wrong?

You likely didn’t cook it long enough or didn’t reach the “lazy bubble” stage. Cornstarch needs to reach a boil to activate its thickening power. Keep whisking over medium heat until you see those bubbles popping sluggishly on the surface.

Q3. Can I use other fruits?

Absolutely! Raspberries or pitted cherries work wonderfully. Avoid fruits with very high water content (like strawberries or melon) as they can make the custard soggy during the bake.

Q4. Is the “berry bursting” step actually necessary?

Yes. Bursting a few berries releases juice that cooks into a jammy consistency on top, adding visual appeal and flavor intensity. If you skip this, the berries might roll off or remain too tart. Just remember to be quick!