RecipeTin Eats · by Nagi★ 5.0 (47)
Blueberry Custard Cake
NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 8%
CARBS 28G52% OF CAL
1G FIBER0G ADDED0G INTRINSIC10G OTHER17G TOTAL SUGAR
FAT 10G41% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vanilla cake with custard baked throughout and bursting blueberries. Rustic and easy, with a melt-in-your-mouth custard center that slices neatly.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 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)
- 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))
- 1 cup flour (, plain / all-purpose)
- 2 tsp baking powder
- Pinch of salt
- 250 g / 8 oz blueberries (, fresh or frozen (do not thaw))
At a glance
PER SERVING · TIME 70M
CAL 11%·PRO 8%
CARBS 28G52% OF CAL
1G FIBER0G ADDED0G INTRINSIC10G OTHER17G TOTAL SUGAR
FAT 10G41% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 58mg
- Total sugar
- 17g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 63mg
- Calcium
- 57mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 58MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.