Blueberry Custard Cake

Ingredients

For the Lemon Custard

• 400 ml milk
• 1 heaping tablespoon all-purpose flour
• 1 heaping tablespoon cornstarch
• 1 egg yolk
• 5 tablespoons granulated sugar
• Zest of 1 lemon

For the Cake

• 2 eggs
• 1 cup (180 g) granulated sugar
• ½ cup (100 ml) vegetable oil
• 1 cup (200 ml) milk
• 2 cups (240 g) all-purpose flour
• Zest of 1 lemon
• 1 packet (about 2 tsp) baking powder
• 1 cup fresh blueberries

For Garnish

• Powdered sugar

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Instructions

1. Make the Custard

1. Reserve a small amount of the milk and heat the remaining milk with the lemon zest (do not boil).
2. In a bowl, whisk together the egg yolk, sugar, reserved milk, flour, and cornstarch until smooth.
3. Gradually whisk in the warm milk.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick.
5. Let the custard cool, stirring occasionally to prevent a skin from forming.

2. Make the Cake Batter

1. Preheat the oven to 350°F (180°C).
2. Beat the eggs and sugar until light and fluffy.
3. Mix in the oil and milk.
4. Fold in the flour, baking powder, and lemon zest until just combined.

3. Assemble

1. Grease a 9-inch (23 cm) round cake pan.
2. Pour the cake batter into the pan.
3. Spoon dollops of the cooled custard over the batter.
4. Scatter the blueberries evenly on top.

4. Bake

Bake for 40–50 minutes, or until a toothpick inserted into the cake comes out clean.

5. Finish

Allow the cake to cool slightly, remove it from the pan, and dust generously with powdered sugar before serving.

Prep Time: 25 minutes
Bake Time: 45 minutes
Servings: 8–10

This soft lemon cake with creamy custard and juicy blueberries is perfect with coffee or tea and makes a beautiful dessert for any occasion.