This recipe is for a tender, juicy and delicious Blueberry Custard Cake. This cake is really easy to make only requiring a few easy staple ingredients. It is great to have both as an afternoon snack or to serve for dessert. This cake is gluten, oil and sugar free.
Blueberries and custard, what a lovely match! There’s something about the combination of sweet, silklike vanilla custard and juicy sweet blueberries that is a winning concept if you ask me! Add these two ingredients to a cake batter and you have yourself a wonderful afternoon snack or dessert. With a soft, tender and juicy crumb, lovely swirls of vanilla custard, pieces of juicy blueberries and a hint of lemon this cake is sweet and delicious but still light, fresh and delicate at the same time. And it is everything you need when your sweet cravings kicks in. The cake is really easy and quick to make, using healthier and more nutritious ingredients than regular cakes. It is gluten, oil and sugar free and can easily be made dairy free as well. For the custard you can use homemade or storebought custard, that’s totally up to you. Eat this cake as an afternoon snack or serve it for dessert.
A few tips:
- This version of the cake is made with yogurt custard. But I have made it with regular custard many times as well. You can choose to use any custard of your liking, homemade or storebought.
- I used fresh blueberries, but frozen ones work just as well.
- If you want to make this cake dairy free you can easily replace the yogurt with a dairy free version. Just make sure the yogurt isn’t too thin.
- I used a 16 cm spring form for my cake. You can make it in a larger spring form, but that will affect the baking time slightly and obviously the cake will become less tall.
- Let the cake cool for 5-10 minutes, then run a sharp knife around the edges to loosen it. Then let it cool completely or at least for 20 minutes.
- I prefer to let my cake cool completely before cutting into it. You can however cut it after 20 minutes, just make sure you cut it carefully while still warm.
- This cake is good to store in the fridge for up to five days. Keep it in an airtight container so it doesn’t become dry.
Ingredients for this Blueberry Lemon Custard Cake:
- Eggs
- Monk fruit sweetener
- Brownmonk fruit sweetener
- Milk
- Applecider vinegar
- Yogurt or quark
- Applesauce
- Lemon
- Stevia vanilla drops or vanille extract
- Oat flour
- Rice flour
- Potato starch
- Baking powder
- Baking soda
- Salt
- Blueberries
Other recipes you might like:
- Raspberry Crumb Cake (Gluten & Sugar Free)
- Mini Vanilla Pies with Berries (Vegan, Gluten & Sugar Free)
- Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Blueberry Poppy Seed Muffins (Gluten & Sugar Free)
- Fig Coffee Cake (Gluten & Refined Sugar Free)
- Zucchini Banana Muffins (Gluten, Oil & Sugar Free)
- Blueberry Skillet Crumble Pie (Gluten, Sugar, Dairy & Oil Free)
- Healthy Apple Crumble Skillet Pie (Vegan, Gluten & Sugar Free)
- Chai Spiced Pear Cake (Gluten & Sugar Free)
- Healthy Oat Peach Bars (Gluten & Sugar Free)
- Apple Cinnamon & Salted Caramel Cake (Gluten, Oil. Nut & Sugar Free)
- Lingonberry & Cardamom Cake with Sour Cream (Gluten, Nut & Sugar Free)
- Mini Rhubarb Muffins Loaves (Gluten, Oil & Sugar Free)
- Roasted Peach & Nectarine Butter Squares (Gluten, Oil & Sugar Free)
Blueberry Lemon Custard Cake (Gluten, Oil & Sugar Free)
Ingredients
For the cake
- 2 Eggs
- 1 1/2 (1/2) dl (cups) Monk fruit sweetener
- 1/2 (1/5) dl (cups) Brown monk fruit sweetener
- 1 (2/5) dl (cups) Milk
- 1 tbsp Apple cider vinegar
- 1 Lemon zested
- 1/2 Lemon juiced
- 5-6 Stevia vanilla drops or 1 tsp vanilla extract
- 2 1/2 (1) dl (cup) Oat flour
- 1/2 (1/5) + 1 dl (cups) + tbsp Rice flour
- 1 tbsp Potato starch
- 1 1/2 tsp Baking powder
- 1/3 tsp Baking soda
- 1/2 tsp Salt
- 100+50 g Blueberries
- 2-3 tbsp Slivered almonds
For the yogurt custard
- 1 1/2 (1/2) dl (cup) Yogurt, Greek yogurt or quark
- 1 Egg yolk
- 2-3 tbsp Monk fruit sweetener
- 6-7 Stevia vanilla drops or 1 tsp vanilla extract
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line or grease a 16-18 cm cake mold.
- Combine milk and apple cider vinegar in a bowl. Set aside.
- Add eggs and sugar to a bowl. Whisk until combined and slightly fluffy, about 1-2 minutes.
- Add applesauce, yogurt, the milk/apple cider vinegar mixture, lemon juice and vanilla drops/extract. Stir until well combined.
- Combine the dry ingredients in a separate bowl. Sift in while gently stirring to incorporate into the wet ingredients.
- Toss the blueberries in 1 tablespoon rice flour. Add about 100 g of blueberries to the batter, gently stir to combine.
- In a separate bowl combine the ingredients for the yogurt vanilla custard.
- Pour in about 1/3 of the cake batter. Dollop 1/3 of the vanilla custard and swirl in using a knife or stick. Pour 1/3 more of the batter and dollop 1/3 more of the vanilla custard. Pour the remaining batter into the mold, spread into an even layer. Dollop the rest of the custard, swirl in, spread the remaining blueberries on top of the cake and then top with slivered almonds.
- Bake in the middle of the oven for 35-40 minutes.
- Remove from the oven, let the cake cool for 15 minutes, run a knife around the edges and remove the spring form. Let the cake cool completely, preferably 2-3 hours in the fridge, before cutting into it.