Blueberry Custard Cake
Prep time: 10 mins | Bake time: 40–45 mins | Servings: 8
Ingredients
2 cups fresh blueberries (frozen works too, do not thaw)
3 large eggs
½ cup all-purpose flour
½ cup granulated sugar
1 ¼ cups whole milk (or half-and-half for extra richness)
2 tablespoons butter, melted (plus extra for greasing)
1 tablespoon vanilla extract
1 teaspoon lemon zest (optional, for brightness)
Pinch of salt
Powdered sugar for dusting
Instructions
Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Generously butter a 9-inch square baking dish or a deep pie plate.
Layer the Berries: Wash and dry your blueberries thoroughly. Spread them in an even layer across the bottom of the prepared dish.
Mix the Batter: In a large bowl, whisk the eggs and sugar together until slightly pale. Slowly whisk in the melted butter, vanilla, lemon zest, and salt.
Combine with Dry Ingredients: Add the flour to the wet mixture and whisk until smooth. Gradually pour in the milk, whisking constantly to ensure there are no lumps. The batter will be very thin, similar to a crepe or pancake batter.
Bake: Carefully pour the batter over the blueberries. Place the dish in the center of the oven and bake for 40 to 45 minutes.
Test for Doneness: The cake is done when the edges are golden brown and the center has puffed up and is “just set” (it should have a slight, firm jiggle but not be liquid).
Cool and Serve: Let the cake rest for at least 15 minutes. It will sink slightly as it cools—this is normal! Dust with powdered sugar and serve warm or at room temperature.
Tips for Success
No Sinking Berries: If you find your berries always sink to the bottom, you can toss them in a tablespoon of flour before placing them in the pan.
Add a Topping: This cake is delicious with a dollop of whipped cream or a small scoop of vanilla bean ice cream.
Storage: Store any leftovers in the refrigerator for up to 3 days. It tastes wonderful when chilled the next morning!