Oh my goodness, let me tell you about the heavenly delight that is blueberry custard cake! Picture this: a light, fluffy cake that’s bursting with juicy blueberries, all wrapped in a creamy custard layer. It’s like a party in your mouth! I can’t help but smile when I think about the times I’ve baked this for family gatherings. There’s something magical about watching everyone’s eyes light up as they take their first bite. Trust me, this blueberry custard cake is a showstopper that brings people together. Whether it’s served warm or chilled, it never fails to impress—and it’s so easy to whip up! You’re going to love it just as much as I do!
Ingredients List
Gather these simple yet essential ingredients to create your delicious blueberry custard cake:
- 2 cups fresh blueberries (washed and drained)
- 1 cup all-purpose flour (sifted for a lighter texture)
- 1 cup sugar (granulated)
- 1 cup milk (whole milk works best for creaminess)
- 4 large eggs (at room temperature for better mixing)
- 1/2 cup butter, melted (let it cool slightly before adding)
- 1 teaspoon vanilla extract (for that warm, sweet flavor)
- 1/2 teaspoon baking powder (to help the cake rise)
- 1/4 teaspoon salt (to enhance the sweetness)
Make sure you have everything ready before diving into the mixing process—it makes life so much easier!
How to Prepare Blueberry Custard Cake
Alright, let’s get you started on this fabulous blueberry custard cake! First things first, preheat your oven to 350°F (175°C). This is super important because you want that cake to bake evenly and rise beautifully. While that’s happening, grab a 9-inch round cake pan and grease it well. You don’t want your masterpiece sticking!
Now, in a medium bowl, mix your sifted flour, baking powder, and salt together. This helps ensure everything combines smoothly later on. In a separate large bowl, whisk those eggs and sugar until they’re light and fluffy—about 2-3 minutes should do the trick! Next, add in the melted butter and vanilla extract, and give it a good stir until combined.
It’s time to bring it all together! Gradually add the flour mixture and milk to the egg mixture, stirring until everything is just combined. Be gentle here; you want a nice batter, not a workout! Now, fold in those gorgeous blueberries carefully so they don’t break apart.
Pour the batter into your prepared cake pan, and pop it in the oven. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Your kitchen is about to smell heavenly!
Why You’ll Love This Recipe
This blueberry custard cake is not just a treat for the taste buds; it’s a joy to make! Here’s why you’ll absolutely adore this recipe:
- It’s quick to prepare, taking just about an hour from start to finish.
- The steps are simple and straightforward, perfect for cooks of all levels.
- Flavors of sweet blueberries and creamy custard create a delightful balance.
- It’s a true crowd-pleaser—everyone will be asking for seconds!
- This cake can be enjoyed warm or cold, making it a versatile dessert.
Tips for Success
To make sure your blueberry custard cake turns out perfectly every time, here are my top tips: First, always use fresh blueberries—frozen ones can make the batter too watery. If you’re not sure about the doneness, do the toothpick test! Insert it into the center of the cake, and if it comes out clean or with just a few crumbs, you’re good to go.
Also, be careful not to overmix the batter after adding the flour; a few lumps are totally fine! Letting your eggs come to room temperature will also help create a fluffier texture. And don’t forget to cool the cake in the pan for about 10 minutes before transferring it to a wire rack—that way, it won’t break apart. Happy baking!
Variations
One of the best things about this blueberry custard cake is how adaptable it is! Feel free to get creative and switch things up. For a twist, try adding other fruits like raspberries or sliced strawberries—just be sure to adjust the sugar if your fruits are sweeter or tarter. You could even throw in some lemon zest for a bright, citrusy kick! If you’re a spice lover, a dash of cinnamon or nutmeg can add a warm depth of flavor. The possibilities are endless, so have fun experimenting while keeping that delightful custard base!
Serving Suggestions
Now, let’s talk about how to elevate your blueberry custard cake experience! One of my absolute favorite ways to serve it is with a generous dollop of whipped cream on top. It adds a light, airy touch that complements the dense, creamy custard so beautifully. If you’re feeling indulgent, a scoop of vanilla ice cream is heavenly alongside the warm cake, creating a delightful contrast of temperatures. For a little extra flair, drizzle some warm blueberry sauce or a sprinkle of powdered sugar over the top. Trust me, these simple additions will take your dessert to the next level!
Storage & Reheating Instructions
To keep your blueberry custard cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay good for about 3-4 days, but I doubt it’ll last that long because it’s so tasty! If you want to enjoy it later, you can also freeze slices wrapped tightly in plastic wrap for up to 2 months. When you’re ready to indulge again, simply thaw it in the fridge overnight. For a warm treat, pop a slice in the microwave for about 10-15 seconds—just enough to take the chill off without drying it out. Enjoy!
Nutritional Information
Now, let’s take a peek at the estimated nutritional values for each slice of your delightful blueberry custard cake. Keep in mind that these are just estimates, but here’s what you can expect:
- Calories: 220
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Sugar: 14g
- Sodium: 150mg
- Cholesterol: 80mg
This cake is not only a treat for the taste buds but also a relatively balanced dessert option. Enjoy it guilt-free!
FAQ Section
Got questions about your blueberry custard cake? I’ve got you covered! Here are some common queries I hear:
Can I use frozen blueberries instead of fresh?
Yes, but be careful! Frozen blueberries might release more moisture, so you may want to reduce the milk slightly to keep the batter from getting too wet.
What if I don’t have whole milk?
No worries! You can use 2% milk or even a non-dairy alternative like almond milk, but the cake might be a tad less creamy.
How should I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. It tastes great chilled or warmed!
Can I add other fruits to the cake?
Absolutely! Feel free to mix in other berries or fruits like peaches or apples for a fun twist.
Is this cake suitable for a vegetarian diet?
Yes, this blueberry custard cake is vegetarian-friendly, making it a perfect dessert for everyone!
Blueberry Custard Cake: 5 Reasons You’ll Adore It
- Całkowity Czas: 1 hour
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A delicious blueberry custard cake that combines the sweetness of blueberries with creamy custard.
Składniki
- 2 cups fresh blueberries
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk
- 4 eggs
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar until light.
- Add melted butter and vanilla to the egg mixture.
- Gradually add the flour mixture and milk. Stir until combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until golden brown.
- Allow to cool before serving.
Uwagi
- Use fresh blueberries for best flavor.
- Store leftovers in the refrigerator.
- This cake can be served warm or cold.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 45 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 220
- Cukier: 14g
- Sód: 150mg
- Kwasy: 8g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 34g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 80mg
Słowa kluczowe: blueberry custard cake
