This cake was perfect! Fresh plump blueberries and bright lemon made this cake a winner! I loved how it had a custardy texture--if that is a word!
A few weeks ago I had gone home to New Orleans and took my parents on a trip to Mississippi to go blueberry picking. It was a first and will definitely not be the last time, I'm really thinking about making this a yearly tradition!
The heat was the real deal and once we were done picking, our wonderful host cooled us down with some watermelon slices and a blueberry cake to top off the evening. It. Was. Perfect!
The recipe for this blueberry custard cake was adapted from Bon Appetit. The recipe originally called for rhubarb, but I subbed blueberries and it was yummy!
Blueberry Custard Cake
- 4 Tbsp. melted unsalted butter (cooled, plus more room-temperature for pan)
- 1 cup all-purpose flour (plus more for pan)
- ¾ tsp. baking powder
- ½ tsp. kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 cup sugar
- ¼ cup sour cream
- 2 Tbsp. dark rum
- 2 tsp. finely grated lemon zest
- 1 cup blueberries (halved lengthwise if thick)
- 2 tablespoons turbinado sugar to sprinkle on top (optional)
- 9 inch springform pan
- powder sugar for dusting
- Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.
Arrange blueberries over batter. Don't press blueberries into batter, just arrange right on top. Sprinkle turbinado sugar and bake until cake is golden on top and browned around the sides, 40-45 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
Dust with powdered sugar and serve.
Recipe is adapted from Bon Appetit