I spotted this recipe for blueberry custard cake on Pinterest when I first joined and finally I tried it out. This cake is absolutely delicious, really moist with a pronounced custard flavour and the sweetness is balanced by the pops of blueberry goodness. Yum.

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This cake tastes great but it just doesn’t look the same as my inspiration recipe. The only changes I made were to use self-raising flour and frozen blueberries rather than fresh. I might try it again using fresh blueberries to see if that makes a difference. I love the texture, it’s really moist and custardy.
Ingredients

  • 1 1/2 cups self raising flour, sifted
  • 1 tsp salt
  • 1/4 tsp grated nutmeg
  • 3/4 cup butter, at room temperature
  • 1 1/4 cups sugar
  • 250g (1 1/4 cups) ricotta
  • 3 eggs at room temperature
  • 1 tsp vanilla
  • 1 1/4 cups fresh blueberries

Method
1. Preheat oven to 175C (350F)
2. Grease a 9×5″ loaf tin
3. Cream together the butter and sugar until light and fluffy
4. Add the ricotta slowly, perhaps a quarter of the tub at a time. Don’t worry if the mixture starts to appear curdled.
5. Add the eggs one at a time and mix until just blended.
6. Add vanilla
7. Stir the salt and nutmeg into the flour, then slowly add the dry ingredients into the batter, about a quarter at a time, mixing between additions.

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8. Gently fold in the blueberries

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9. Transfer to the prepared tin and level the top.
10. Bake for 30mins, then lower oven temperature to 150C (325F) and bake for a further 30-40mins, until a knife inserted into the cake shows only a few moist crumbs.
11. Allow cake to cool in the tin for 20mins- be patient!- then remove to cool completely on a wire rack.

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