Creamy Custard Cake with Blueberries: A Perfect Tea Time Treat
A tender, lemon-scented sponge baked around a lush, velvety core of crème pâtissière and studded with juicy blueberries. Elegant yet cozy—the ultimate tea time treat.
Equipment
- 8-inch (20 cm) springform pan
- Parchment Paper
- Saucepan
- Whisk
- Mixing Bowls
- Fine-mesh sieve (optional)
- Offset spatula
- Microplane or zester
Ingredients
Custard (Crème Pâtissière)
- 1 1/2 cups full-fat milk do not substitute low-fat
- 1 tsp vanilla bean paste or high-quality vanilla extract
- 1/3 cup superfine (caster) sugar
- 1/4 cup egg yolks about 4 large
- 3 1/2 tbsp cornstarch
- 2 tbsp unsalted butter cold, cubed
Cake Batter
- 1/2 cup superfine (caster) sugar
- 1/4 cup neutral oil e.g., canola
- 1 large egg room temperature
- 1/2 cup plain yogurt
- 1/2 tsp vanilla extract
- 2 tsp lemon zest from 1 large lemon
- 1 cup all-purpose flour spoon & level
- 2 tsp baking powder fresh
- 1 pinch fine salt
Fruit
- 8 oz blueberries fresh or frozen (do not thaw if frozen)
Instructions
- Prep & Temper: Heat oven to 350°F/180°C (160°C fan). Grease and line an 8-inch/20 cm springform pan. In a saucepan, warm milk, vanilla, and half the custard sugar until hot. In a bowl, whisk yolks with remaining sugar, then whisk in cornstarch. Temper by slowly whisking in 1/2 cup hot milk; return mixture to the pan.
- Thicken Custard: Cook over medium heat, whisking constantly, until thick. When a lazy bubble pops, cook 30 seconds more. Remove from heat and whisk in cold butter until glossy. Transfer to a bowl, press wrap on the surface, and cool.
- Make Batter: Whisk sugar, oil, egg, yogurt, vanilla, and lemon zest. Add flour, baking powder, and salt; whisk just until smooth. Reserve 1/3 cup batter. Pour remaining batter into the lined pan and smooth.
- Assemble: Whisk custard to loosen. Dollop half around the edges and spread inward. Scatter half of the blueberries. Mix remaining blueberries into the remaining custard and spread over center, leveling gently.
- Bake & Burst: Bake 35 minutes. Remove briefly and, using two small knives, pierce a few surface berries to release juices (1 minute max). Return to oven for 10 minutes more; top should be lightly golden with a slight jiggle in the center.
- Cool & Chill: Cool in pan 3 hours at room temp, then refrigerate at least 12 hours to fully set. Unmold, slice, and serve.
Notes
Use full-fat milk for a stable custard. If using frozen blueberries, do not thaw. For the cleanest slices, warm a knife under hot water, wipe dry, and cut.