Custard Cake With Blueberries


Custard Cake with Blueberries Recipe


For the Cake:

  • 1 cup (200g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 4 large eggs, separated
  • 2 cups (480ml) whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 cup (150g) fresh blueberries (you can also use frozen, but thaw and drain them first)
  • Powdered sugar, for dusting

For the Custard:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract


For the Custard:

  1. In a medium saucepan, heat the milk over medium heat until it starts to simmer.
  2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
  3. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
  4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  5. Remove from heat and stir in the vanilla extract.
  6. Transfer the custard to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the custard to prevent a skin from forming), and let it cool to room temperature.

For the Cake:

  1. Preheat your oven to 325°F (163°C). Grease and flour an 8×8-inch (20x20cm) baking pan.
  2. In a large bowl, beat the egg yolks and sugar until light and creamy.
  3. Add the melted butter and vanilla extract, and beat until well combined.
  4. Gradually add the flour and mix until just combined.
  5. Slowly add the milk, mixing until smooth. The batter will be very thin.
  6. In a separate bowl, beat the egg whites with the salt and cream of tartar until stiff peaks form.
  7. Gently fold the egg whites into the batter, being careful not to deflate them.
  8. Pour half of the batter into the prepared baking pan.
  9. Evenly spread the cooled custard over the batter.
  10. Sprinkle the blueberries over the custard layer.
  11. Pour the remaining batter over the blueberries, spreading it evenly.

Bake the Cake:

  1. Bake for 50-60 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
  2. Let the cake cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the custard layer to set.


  1. Before serving, dust the top of the cake with powdered sugar.
  2. Slice and serve chilled.

Enjoy your Custard Cake with Blueberries!