Description
Moist sponge cake layered with silky custard and fresh blueberries, perfect for dessert or special occasions.
Ingredients
Scale
- Custard Layer: 2 cups full-fat milk
- 4 egg yolks
- 1 tsp vanilla bean paste or extract
- ½ cup sugar
- 2 tbsp cornstarch
- 2 tbsp butter
- Cake Layer: ½ cup yogurt
- ¼ cup oil
- ½ cup sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 large egg
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- For custard, whisk egg yolks with sugar and cornstarch. Heat milk with butter until warm, then slowly mix into yolks. Cook on medium until thickened. Set aside.
- For cake, whisk yogurt, oil, sugar, lemon zest, and vanilla. Add egg and mix.
- Fold in flour, baking powder, and salt until smooth. Gently fold in blueberries.
- Pour half the batter into pan, spread custard evenly, then top with remaining batter.
- Bake 35–40 minutes until golden and set. Cool completely before serving.
Notes
- Use frozen blueberries without thawing to prevent bleeding.
- Custard can be made ahead and chilled for faster assembly.
- Optional: dust top with powdered sugar before serving.
- Store covered in fridge for 2–3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Blueberry custard cake, Blueberry cream cake, Custard blueberry cake, Blueberry pudding cake, Creamy blueberry sponge