Description
Blueberry Lemon Poppy Seed Custard Cake is a bright and luscious dessert combining sweet blueberries, zesty lemon, and nutty poppy seeds in a soft, custard-filled cake. A fresh and elegant treat for spring or summer.
Ingredients
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- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 3/4 cups whole milk, lukewarm
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
- In a large bowl, beat egg yolks with sugar until light and creamy. Mix in melted butter, lemon zest, and lemon juice.
- Gradually mix in the flour mixture, then slowly whisk in lukewarm milk until smooth (batter will be thin).
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter in three additions—some lumps will remain.
- Pour batter into the prepared pan and scatter blueberries evenly over the top.
- Bake for 45–55 minutes, or until the top is golden and the center is just set (a slight jiggle is okay).
- Cool completely, then refrigerate for 2 hours to help custard layers set.
- Dust with powdered sugar before serving if desired.
Notes
- For stronger lemon flavor, add 1/2 tsp lemon extract to the batter.
- Use fresh blueberries when in season for best results.
- Cake can be stored covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 23g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg