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.
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.
- 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
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.
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.