I’m seriously loving the deep purple color of this custard cake. A custard cake that started off with every intention of being a blueberry magic custard cake—I failed.
The layers aren’t distinct like with a traditional magic custard cake, but that’s because I screwed up the order of when to mix the liquids in—twice. And the second time around I ran out of blueberries, so I topped the custard cake with blackberries—even though the cake is colored and flavored with dehydrated blueberries.
I”m totally blaming my prego brain for all the missteps. Grrr!
On a positive note, this is custard cake is still awesome tasting.
Berry Custard Cake
Yield:
Serves 9
Ingredients
- Recipe adapted from here.
- 4 eggs, separated, at room temperature
- ½ cup + 2 tablespoons sugar
- 1 tablespoon water
- 2 tsp vanilla extract
- 1 stick butter, melted
- 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
- ¾ cup flour
- 2 cups milk, lukewarm
- 4 tablespoons powdered sugar
- 4 oz. blackberries
Instructions
Preparation: Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.
- Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
- Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute. Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk (do not use cold milk or the butter harden) and beat until well incorporated. Gently fold in beaten egg whites mixture.
- Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.
I love the idea of custard cake – have never tried it before. I think that blackberries are a gorgeous combination – so looks like all worked out ok in the end. 🙂
I love custard cake. And I’m glad you made the mistakes because the color is lovely. I would do it this way next time I make it.
Well even though this cake didn’t turn out how you wanted it to, it’s still a beautiful cake! If I saw this sitting out, waiting to be devoured, I’d take a slice or two. 🙂
The colour is my fave. That purple is so deep and inviting. I am going to have try fruit puree in custard cakes. I read step wrong too; But in your case they turn out better than the original!
This looks absolutely beautiful ! Can’t wait to try it .xo
This looks amazing, love the color!
Let’s be honest, blackberries are pretty rockin. Have no doubt this cake was just bursting with flavors. And blame your prego brain all you want. You can tell the kiddo what a mess their mom was and how she kept screwing up her recipes. 😉
These look so good! What a fabulous treat!
That looks beautiful!!
Blackberries are my favorite! Love this cake!
I love blackberries and this cake look AMAZING! Those blackberries are just gorgeous!
Stunning Naomi!! Adding this to my baking list!!
I love the colors! I never cook with blackberries. This could be a good place to start.
This cake (and your photos) are totally stunning! Blackberries are the best!
Amazing Naomi!! This cake is a must try…
Wow – you’re so right, the color of this cake is incredible! Perfect for spring, really. I bet the blackberry flavor is so refreshing!
I love the color and texture of this cake! SO beautiful!
Simply lovely, what a wonderful spring brunch offering.
The color of this cake is just exquisite, Naomi! Pinned!
Naomi, this is just gorgeous! Blackberry Custard Cake … yes please! A must try for sure!
It looks pretty magical to me! I love the color and I also love the sliced up blackberries with it. Gorgeous.
Are the instructions the correct way or are they with your mistakes? Looks yummy.
I’m LOVEing the color of this cake too!!!
these pictures are beautiful!!
Not only does this cake look delicious. The first photo is so beautiful! The berries look like flowers, so pretty!
seriously, I want to make this just for the color. although I’m sure it taste just as awesome!!
This is such a cool colour!! Gah! Love this recipe!
This custard cake looks so rich and creamy. It looks delicious! I would have never thought about doing something like this, but your recipe looks great and the results look fabulous. Thanks for sharing!
Blackberries are always a hit with me, looks fabulous!!
This custard cake sure does look fabulous. I love the combo of berries.
I am loving the colors, Naomi! So springy 😀
I defffinitely want to eat a purple cake! This looks delicious!!
How pretty is that deep purple color! The custard cake sounds super yummy too, and the pictures, as always, are SO pretty!
The color is beautiful. I never tried making magic custard cake but it does sound delicious, with or without the layers!
Absolutely gorgeous no matter what the intentions were!
That colour! And love the idea of custard cake PLUS the actual cake itself. It’s a beauty without the layers as well (:
This is really beautiful! I am a little confused where the blackberries come in– are they just for garnish?