Blueberry Lemon Poppy Seed Custard Cake

Name: Blueberry Lemon Poppy Seed Custard Cake
Prep time: 25 min
Cook time: 50 min
Yield: 10
Ingredients: 1/2 cup, plus 2 tablespoons granulated sugar; 1 stick (8 tablespoons) salted butter, at room temperature; 1 tablespoon lemon zest, use meyer if you can; 1 large egg, at room temperature; 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 sour cream or plain Greek yoghurt; 1 1/2 cups heavy cream; 4 large egg yolks; Blueberries; 2 cups fresh or frozen blueberries thawed and drained; 1 teaspoon granulated sugar; 1 teaspoon all purpose flour; Powdered sugar, for dusting

Prep 25m

Cook 50m

Ingredients

Servings

½ cup, plus 2 tablespoons granulated sugar
1 stick (8 tablespoons) salted butter, at room temperature
1 tablespoon lemon zest, use meyer if you can
1 large egg, at room temperature
1 tablespoon, plus 2 teaspoons vanilla extract
190 g all purpose flour
2 tablespoons poppy seeds
½ teaspoon baking soda
¼ teaspoon kosher salt
120 ml sour cream or plain Greek yoghurt
360 ml heavy cream
4 large egg yolks
Blueberries
480 ml fresh or frozen blueberries thawed and drained
1 teaspoon granulated sugar
1 teaspoon all purpose flour
Powdered sugar, for dusting

Instructions

Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.
To make the cake. In a large mixing bowl, beat together the butter, 120 ml sugar, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and 1 tablespoon vanilla until combined. Add the flour, poppyseeds, baking soda, and salt, and beat to combine. Beat in the sour cream until just combined. Spread the batter over the bottom and 1 ¾ cm up sides of the prepared pan, creating a boat for the custard. Making sure batter on sides is ¾ cm thick and you have an even layer of batter on the bottom (see above photos).
To make the custard. Whisk together the egg yolks and 2 tablespoons sugar in a medium bowl until combined.
Place the cream over medium heat and gently warm until steaming. Remove from the heat and stir in the vanilla. In a slow stream, whisk about 120 ml of the cream into the egg yolks, whisking constantly so they don’t scramble. Whisk in the remaining cream. Pour 3/4 of custard into the centre of the cake, reserving the remaining 80 ml.
In a bowl, combine the blueberries, sugar, and flour. Sprinkle 1 120 ml of berries over the custard. It's going to be jiggly. Bake for 25 minutes. Remove from the oven and gently pour over the remaining custard, then sprinkle on the remaining berries. Bake another 20 - 25 minutes until the sides of the cake are deep golden. The custard should be pretty jiggly in the centre. If you want a looser custard, bake a total of 45-48 minutes.
Let cool, then release the cake from the mould. Refrigerate 1-2 hours or until ready to serve. The colder your cake is, the more set your custard will be. When ready to eat, generously dust the top of the cake with powdered sugar and enjoy!!