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Blueberry Custard Cake

A delightful dessert that combines sweet blueberries with rich custard for a heavenly experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup fresh blueberries or frozen, if fresh isn’t available
  • 1 cup milk regular milk can be substituted with buttermilk for a richer flavor
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ teaspoon baking powder
  • a pinch salt
  • Butter for greasing the pan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan with a pat of butter.
  2. In a mixing bowl, whisk together the eggs, milk, sugar, and vanilla extract until well combined.
  3. Gradually sift in the flour, baking powder, and salt, mixing until just combined – a few lumps are fine.
  4. Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
Baking
  1. Pour the mixture into the greased cake pan and bake for about 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the cake to cool for about 10 minutes before slicing and serving.
  2. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze slices individually. Reheat in the microwave for about 20-30 seconds.