Crustless Blueberry Yogurt Custard Cake
Recipe Overview
- Prep Time: 10 minutes
- Bake Time: 45–50 minutes
- Chill Time: At least 2 hours
- Total Time: About 2 hours 60 minutes
- Servings: 6–8
- Pan: 8-inch round cake pan or springform pan
- Oven Temperature: 350°F (175°C)
Ingredients
- 1½ cups (360 g) plain Greek yoghurt or vanilla Greek yoghurt
- 4 large eggs, room temperature
- ⅓ cup granulated sugar, honey, or maple syrup
- 4 tablespoons (35 g) cornflour
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest, optional
- 1 cup fresh blueberries, divided
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Line an 8-inch round cake pan or springform pan with parchment paper. Lightly scrunch the parchment first so it becomes easier to shape inside the pan. Allow the paper to extend slightly up the sides.
This helps prevent the custard cake from sticking and makes it easier to remove after chilling.
2. Mix the Yoghurt Base
Add the Greek yoghurt, eggs, sugar, and vanilla extract to a large mixing bowl.
Whisk until the mixture is completely smooth and creamy. Make sure the eggs are well incorporated and there are no visible streaks of egg.
If using plain Greek yoghurt, the flavour will be slightly tangy. Vanilla Greek yoghurt will give the finished cake a sweeter vanilla flavour.
3. Add the Cornflour
Sift the cornflour directly into the yoghurt mixture.
Whisk gently until the cornflour is completely incorporated and the batter looks smooth. Take your time during this step because any remaining cornflour lumps can affect the texture of the finished cake.
Add the optional lemon zest and mix briefly.
4. Add the Blueberries
Set aside half of the blueberries for the top.
Gently fold ½ cup of blueberries into the batter using a spatula. Try not to crush the berries as you mix.
Pour the batter into the parchment-lined pan and gently smooth the surface.
5. Add the Remaining Blueberries
Scatter the remaining ½ cup of fresh blueberries evenly over the top of the batter.
Some berries may sink slightly while baking, which is completely normal.
6. Bake
Place the pan in the preheated oven and bake for 45–50 minutes.
The edges should look set and lightly golden, while the centre should still have a very slight, gentle jiggle when the pan is carefully moved.
Avoid waiting for the centre to become completely firm in the oven. The cake will continue to set as it cools.
7. Cool Completely
Remove the cake from the oven and place the pan on a cooling rack.
Allow it to cool completely at room temperature.
As it cools, the cake will naturally deflate slightly. This is expected and helps create its characteristic dense, creamy custard texture.
8. Chill Before Serving
Once completely cooled, cover the cake and refrigerate for at least 2 hours.
For the cleanest slices and firmest custard texture, you can chill it longer.
When ready to serve, carefully lift the cake from the pan using the parchment paper and transfer it to a serving plate.
Slice with a clean sharp knife and serve chilled.
Tips for the Best Custard Cake
Use room-temperature eggs: They blend more easily into the yoghurt mixture and help create a smoother batter.
Don’t overmix: Whisk just until everything is combined. Excessive mixing can introduce unnecessary air into the batter.
Sift the cornflour: this makes it easier to incorporate smoothly without lumps.