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Custard Cake With Blueberries

Custard Cake With Blueberries

Ingredients

CUSTARD:

  • 1 1/2 cups milk , full fat
  • 1 tsp vanilla bean paste (or extract)
  • 1/3 cup superfine/caster sugar (Note 1)
  • 1/4 cup / 60 g egg yolks (~4 large eggs) (Note 2)
  • 3 1/2 tbsp cornflour / cornstarch
  • 30 g / 2 tbsp unsalted butter , cold, cut into 1 cm / 1/2″ cubes

CAKE – WET:

  • 1/2 cup superfine/caster sugar (Note 1)
  • 1/4 cup canola oil (or other neutral oil)
  • 1 large egg (Note 3)
  • 1/2 cup plain yogurt (Note 4)
  • 1/2 tsp vanilla extract
  • 2 tsp lemon zest , finely grated (1 large lemon)

CAKE – DRY:

  • 1 cup flour , plain / all-purpose
  • 2 tsp baking powder (if old, check it’s still active)
  • Pinch of salt

BLUEBERRIES:

  • 250 g / 8 oz blueberries , fresh or frozen (do not thaw)

Instructions

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