Blueberry Custard Pudding Cake

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Blueberry Custard Pudding Cake

Servings: 6
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour

Description

Blueberry Custard Pudding Cake is a delightful dessert that magically forms two layers as it bakes—a light, fluffy cake on top and a creamy vanilla custard underneath. Bursting with juicy blueberries, this elegant yet simple dessert offers the perfect balance of sweetness, richness, and fresh fruit flavour. The tender berries release their juices during baking, creating pockets of fruity goodness throughout the custard.

Perfect for family dinners, brunch gatherings, tea parties, or special occasions, this comforting dessert can be served warm or chilled. A dusting of powdered sugar or a dollop of whipped cream makes it even more irresistible.

Ingredients

  • 1 cup (approximately 150g) fresh blueberries, plus extra for topping
  • 2 large eggs
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • ¼ cup (30g) all-purpose flour
  • 1 cup (240ml) milk
  • Pinch of salt
  • Powdered sugar for garnish (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 7-inch or 8-inch baking dish or cake pan.

Step 2: Make the Batter

In a medium bowl, whisk together the eggs and granulated sugar until light and slightly frothy.

Add the vanilla extract and melted butter, whisking until smooth.

Gradually add the flour and salt, stirring until fully incorporated.

Slowly pour in the milk while whisking continuously to create a smooth, thin batter.

Step 3: Add the Blueberries

Fold in the blueberries gently.

Pour the mixture into the prepared baking dish.

Scatter a few extra blueberries over the top.

Step 4: Bake

Bake for 40–45 minutes, or until the top is lightly golden and the centre is just set.

The dessert should have a slight wobble in the centre, as it will continue setting while cooling.

Step 5: Cool and Serve

Allow the pudding cake to cool for 15–20 minutes.

Dust with powdered sugar if desired.

Serve warm, at room temperature, or chilled.

Notes

  • Fresh blueberries provide the best texture, but frozen blueberries can be used without thawing.
  • The batter will seem very thin before baking; this is normal.
  • The dessert naturally separates into a cake-like top and custard-like bottom during baking.
  • Whole milk creates the richest custard texture.

Tips

  • Avoid overbaking to maintain a creamy custard layer.
  • Add a teaspoon of lemon zest for a bright citrus flavour.
  • Use room-temperature eggs for smoother mixing.
  • Refrigerate leftovers for a firmer, pudding-like consistency.
  • Serve with whipped cream, vanilla yoghurt, or vanilla ice cream.

Nutritional Information

Per Serving (Approximate)

  • Calories: 155
  • Protein: 5g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugars: 14g
  • Fat: 6g
  • Saturated Fat: 3g
  • Sodium: 85mg

Health Benefits

Rich in Antioxidants

Blueberries are packed with antioxidants, particularly anthocyanins, which help protect cells from oxidative damage.

Source of Protein

Eggs provide high-quality protein that supports muscle maintenance and overall health.

Calcium Support

Milk contributes calcium, which is essential for strong bones and teeth.

Lower in Fat Than Many Desserts

Compared to rich cheesecakes and cream-based desserts, this pudding cake is relatively light.

Provides Essential Nutrients

Blueberries contain vitamin C, vitamin K, and beneficial plant compounds that support overall wellness.

Frequently Asked Questions (Q&A)

Q: Can I use frozen blueberries?

A: Yes. Use them directly from frozen without thawing to prevent excess moisture.

Q: Why is my batter so thin?

A: A thin batter is essential for creating the cake-and-custard layers during baking.

Q: How do I know when it’s done?

A: The top should be lightly golden and set, while the centre remains slightly jiggly.

Q: Can I make this ahead of time?

A: Yes. It can be baked a day ahead and stored in the refrigerator.

Q: How should I store leftovers?

A: Cover and refrigerate for up to 3 days.

Q: Can I use other fruits?

A: Absolutely. Raspberries, blackberries, chopped strawberries, or mixed berries work wonderfully.

Conclusion

This Blueberry Custard Pudding Cake is a charming dessert that combines the creamy richness of custard with the lightness of cake and the natural sweetness of blueberries. Easy to prepare and beautifully comforting, it’s a perfect treat for any occasion. Whether served warm with a scoop of ice cream or chilled as a refreshing dessert, this pudding cake is sure to become a favourite among family and friends.

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