Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, blueberry glazed custard cake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
I have a little time today so I have decided to show you my always successful baked cake, the Blueberry Custard Cake which is one of my husband favorite. These homemade deep fried bakery style Glazed Blueberry Cake Donuts are delicious, easy, and fun to make at home. Fresh blueberries are mixed into a cinnamon and nutmeg donut batter then deep fried to golden brown and dipped in a sweet powdered sugar glaze.
Blueberry glazed Custard cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Blueberry glazed Custard cake is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have blueberry glazed custard cake using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry glazed Custard cake:
- Take For Dry ingredients:
- Prepare 2 cups Self rising flour
- Prepare 3/4 cup Custard powder
- Get 1.5 tsp Baking powder
- Prepare 1/4 tsp Baking soda
- Get 1/4 tsp Salt
- Prepare For Wet ingredients:
- Prepare 1.5 cup full fat Milk
- Take 1/2 cup Greek Yogurt
- Take 1.5 cup Sugar
- Prepare 2 tsp Vanilla extract
- Make ready 3 tbsp Vegetable oil
- Prepare For Topping:
- Take 5 tbsp Blue berry Jam
- Get 3 tbsp Milk
- Get 1 tbsp gelatin powder
- Prepare 1 big bowl of fresh Berries
- Get few fresh mint leaves
The cake is delicious with a cup of tea, or served as an impressive dessert, from BBC Good Food. Make sure there are no low spots on the edge of your pastry or the custard. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones! Blueberries and lemon are a classic warm-weather pairing in desserts and they become even more dynamic in this coffee Bundt cake recipe.
Steps to make Blueberry glazed Custard cake:
- Preheat the oven to 180 degree C.
- In a big bowl, whisk all the wet ingredients with the help of a hand blender or stand blender until the sugar is dissolved and it is frothy.
- Now sieve all the dry ingredients, one by one, into the wet mixture. Whisk thoroughly it to form a very smooth batter.
- Lightly grease the cake tin and then line with butter paper. Pour the batter into the tin.
- Bake it for 55 to 60 minutes until it is golden. Insert a toothpick in the center of the cake to check if the toothpick comes out clean. Place the cake on a cooling rack and allow it to completely cool down.
- In the meantime we will prepare the Blue berry compost. In a bowl add the jam and dilute it by adding milk. Microwave it for 1 minute and then immediately add in the gelatin powder and mix well. Refrigerate e it for 15 to 20 minutes.
- Once the cake is cooled, demold it and trim the top to create a smooth surface. Now spread out the compost and layer the berries as per your desire
Lemon glaze makes the cake really beautiful, plus it adds the lemon flavor which is out of this world. Remember when I made Momofuku's Ooey GooeyButter Cake Bars, but added blueberries to it to cut the sweetness? Of course the original recipe is great as is, but for my own preference, I wanted something little less sweet and a little more firm without having to freeze it. This Lemon Blueberry Bundt Cake is such a quick & easy cake mix bundt cake, but you'd never guess it's a short-cut recipe! It's ultra-moist, loaded with fresh blueberries, and is doused in a sweet-tart fresh lemon glaze!
So that is going to wrap this up for this special food blueberry glazed custard cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
