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Blueberry Lemon Poppy Seed Custard Cake

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Indulge in the delightful flavors of Blueberry Lemon Poppy Seed Custard Cake, a light and refreshing dessert that perfectly balances zesty lemon with sweet blueberries. This custardy cake is an ideal choice for spring gatherings, brunches, or simply as a sweet treat at home. With its stunning presentation and creamy texture, this cake will surely impress your guests while being surprisingly easy to prepare.

Ingredients

Scale
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 stick (8 tablespoons) salted butter, room temperature
  • 1 tablespoon lemon zest
  • 1 large egg
  • 1 tablespoon plus 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 2 cups fresh or frozen blueberries (thawed and drained)
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare a springform pan by lining it with parchment paper.
  2. In a mixing bowl, beat together the butter, sugar, and lemon zest until fluffy. Add the egg and vanilla; mix well.
  3. Gradually incorporate flour, poppy seeds, baking soda, and salt. Fold in sour cream.
  4. Spread batter evenly in the prepared pan to form a ‘boat’ shape.
  5. In another bowl, whisk egg yolks with sugar. Warm heavy cream over medium heat and gradually mix into the egg mixture.
  6. Pour three-quarters of the custard into the cake base; sprinkle blueberries on top.
  7. Bake for about 25 minutes, then pour remaining custard over the top and bake an additional 20-25 minutes until golden brown.
  8. Cool before refrigerating for at least two hours before serving.

Nutrition

Find it online: https://cookingwithmia.com/blueberry-lemon-poppy-seed-custard-cake/

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