Blueberry French Custard Cake

Catalina Castravet
By Catalina Castravet

French Custard Cake with blueberries, lays on a Biscoff Crust and is topped with lemon frosting and a homemade blueberry sauce.

I love making delicious cakes, since they are very popular on the blog. Also, they are so easy to make, look stunning and taste delicious. Having already so many tasty cakes, like this Strawberry Poke CakeGerman Chocolate Poke Cake and Baileys Poke Cake, it only made sense to add a Blueberry French Custard Cake to the mix.

French Custard Cake

Blueberry French Custard Cake

This Blueberry French Custard Cake is perfection. I went ahead and topped it with some lemon mascarpone buttercream and homemade blueberry sauce. The buttercream is so perfect here, its like another creamy layer, but so different in texture from the custard. Also, it adds another decadent level of texture and fresh flavor. The lemon flavor works in harmony with the vanilla blueberry sauce to bring this dessert together.

You have it all here, creaminess, deliciousness, freshness and decadence, all in one beautiful french custard cake, that looks fabulous and it’s actually very easy to make. You can totally skip the buttercream if you want to keep the cake a little lighter. However, make sure you top it with that homemade blueberry sauce!

This French custard cake is the ultimate summer dessert that you must try, we surely loved it and devoured every single crumb!And since we are planning our trip to Paris if anyone has any recommendations of things we must try, places we should go, please let me know!

French Custard Cake

How to make lemon zest

Follow the easy steps below:

  • Rinse the lemon.
  • Set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

French Custard Cake with Blueberries

I wanted the cake to taste very fresh, the custard itself doesn’t feel heavy, since its made with just a little flour and few eggs, its very creamy and light. I added some lemon zest for some summery brightness and freshness and also 2 cups of blueberries. Every delicious bite of this creamy goodness is followed by a tart burst of juicy blueberries. Similarly, a subtle lemon flavor and a delicious caramelized crumble from the biscoff crust.

French Custard Cake with Blueberries

 

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5 from 1 reviews
French Custard Cake
Author: Catalina Castravet Serves: 14 servings
Prep time: 2 hours Cook time: 1 hour Total time: 3 hrs

Ingredients

Custard Cake Filling:

  • 2 cups  heavy cream 
  • 3 1/2 tablespoons  butter 
  • 1 teaspoon  vanilla extract 
  • 3/4 cup  all-purpose white flour 
  • 1 1/4 cups  white granulated sugar 
  • 2  eggs  (+ 2 egg yolks)
  • 1/2 teaspoon  salt 
  •  zest of one lemon 
  • 1 3/4 cups  blueberries 
  •  extra butter for the mold 

Biscoff Crust:

  • 3 cups  biscoff crumbs 
  • 10 tablespoons  unsalted butter  (melted)
  • 2/3 cup  granulated sugar 

Blueberry Sauce:

  • 6 cups  fresh blueberries  (frozen work too)
  • 1½ cups  water 
  • 1½ cups  sugar 
  • 6 tablespoons  cornstarch  (mixed with 6 tablespoons cold water)
  • 2 tablespoons  vanilla extract 

Mascarpone Lemon Buttercream:

  • 1  stick butter  (softened)
  • 5 oz.  mascarpone cheese  (chilled)
  • 2½ cups  powdered sugar 
  •  zest of one lemon 
  • pinch  salt 

Instructions

Custard Cake Filling:

  1. In a large bowl, whisk by hand until well combined eggs, egg yolks, flour, sugar, lemon zest and salt. Set aside.
  2. In a small sauce pan, place heavy cream on medium heat until it starts to boil, remove from heat and mix in vanilla extract.
  3. Slowly pour 1/3 of the heavy cream into the egg mixture and whisk constantly. Make sure you DO NOT pour all the heavy cream at once, since the high temperature will make the eggs cook.
  4. Slowly pour the 1/2 of the remaining heavy cream, whisking until combined. Repeat with the remaining boiled heavy cream.
  5. Cover the bowl with a plastic wrap and let it cool on the counter for 20 minutes, before transferring to the fridge for one hour.

Biscoff Crust:

  1. Preheat oven to 350F.
  2. In a food processor or blender grind the biscoff cookies until you get 3 cups of crumbs.
  3. Mix the crumbs with melted butter and granulated sugar with a rubber spatula in a medium bowl until combined.
  4. Press the mixture into the bottom of a 10inch spring form cake pan and slightly up the sides. Make sure it is tight and compact, otherwise the custard will leak.
  5. Pre-bake the crust for 7 minutes at 350°F (177°C), before adding the custard filling.
  6. Note: For a no-bake dessert, chill the crust for 2 hours before using in your recipe.
  7. Butter the edges of the spring form pan. Layer the blueberries on the biscoff crust.
  8. Remove the custard from the fridge and pour it into the pan. Bake for 50 minutes, until golden brown.
  9. Remove cake from the oven and place on a wire rack to cool completely.

Blueberry Sauce:

  1. The sauce can be made while the cake is cooking or many days in advance.
  2. In a large saucepan over medium heat, combine blueberries, water and sugar. Stir frequently, but careful not to crush the berries, bring to a low boil.
  3. In a small bowl, mix the cornstarch with cold water until combined.
  4. Slowly stir the cornstarch into the blueberries, careful not to crush them. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 10 minutes.
  5. Remove from heat and gently stir in vanilla.
  6. If making the buttercream frosting, let the sauce cool completely before topping the cake.
  7. Note: this makes a lot of sauce, save the rest for other recipes, or cut it in half.
  8. Mascarpone Lemon Buttercream:
  9. Place softened butter and mascarpone into the bowl of an electric stand mixer that has been fitted with the wire attachment. Turn the mixer on the medium setting and cream until it smooth and combined, 2 - 3 minutes.
  10. Add sugar, ½ a cup at a time. Add lemon zest and a pinch of salt and whisk until well-incorporated.
  11. If the frosting is too thick add heavy cream one tablespoon at a time until it has reached the desired consistency.
  12. Top the cooled cake with the lemon mascarpone buttercream, and pour the cooled blueberry sauce on top of the frosting.
Calories: 535 Carbohydrates: 92 Protein: 4 Fat: 17 Saturated Fat: 9 Cholesterol: 58 Sodium: 221 Potassium: 127 Fiber: 2 Sugar: 79 Vitamin A: 650 Vitamin C: 7.9 Calcium: 67 Iron: 0.7
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Comments

Leave a reply

Gayle @ Pumpkin 'N Spice

This cake is absolutely gorgeous, Katalina! I love the custard filling combined with the blueberries. And the biscoff crust pretty much sounds like the best crust ever. Love this dessert!

Reply

Ashley | Spoonful of Flavor

My goodness, you are right! This is cake looks magnificent. I actually wish I had a slice for breakfast. The biscoff crust sounds amazing!

Reply

Thank you Ashley! :)

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Selena @ The Nutritious Kitchen

Okay I am obsessed with all things biscoff and you totally nailed it with this crust! AND the custard filling and oh-em-gee that mascarpone lemon buttercream. It's 7:30 am and I want DESSERT!! Pinning this!

Reply

Hi Selena, glad you liked it, and thanks for the PIN :)

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Sam @ SugarSpunRun

YUM, this just sounds (and looks!) SO good! I love it!

Reply

Thanks Sam!

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Alexis @ Upside Down Pear

This looks like the perfect way to indulge! The biscoff crust, custard filling, and mascarpone topping is amazing!! I have the lemons; just need the blueberries :D

Reply

Hi Alexis, you are right, the mascarpone topping is very good, the whole cake is just amazing!

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Erin @ Miss Scrambled Egg

What a beautiful display and cake! I love how you put the cake on a wood cookie. How awesome! :) Blueberries are in season now where I live so I need to try to make this soon.

Reply

Thank you Erin, yes you should try it, it very good!

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Mira

Looks gorgeous Katalina! Pinned!

Reply

many thanks Mira!

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Kelly - Life Made Sweeter

This cake is just beautiful, Katalina! The custard, blueberry sauce and lemon buttercream sound like one epic combo! Love the biscoff crust too!

Reply

Thanks Kelly!

Reply

My Dish is Bomb

You are going to have so many amazing desserts in Paris! The fruit tarts, I'm drooling just thinking of them. This custard tart looks amazing, I love custard but with blueberries on top it takes the cake ;)

Reply

Thank you, yes I hope to try many, many delicious desserts while in Paris!

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[email protected]'s Recipes

I wish I could reach in and grab that plate out of the screen! It looks utterly delicious!

Reply

Thank you Angie, I can send you a piece!! :)

Reply

Michele @ Two Raspberries

this looks absolutely incredible! totally mouthwatering ;-)

Reply

Thanks Michelle, too bad its not vegan so you can experience it too.

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Kennedy [email protected] KCole's Creative Corner

You know what I want right now? A big slice of this cake right in front of me ;) This looks SOOOO good! Thanks for sharing!

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Mistle

I love French desserts!! This looks incredibly yummy!!

Reply

Thanks Mistle!

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[email protected]

I have never made french custard cake before but this looks darn tasty!! Need this in my belly!

Reply

Hi Ami, its very tasty and actually quite easy to make!

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Dani @ DaniCaliforniaCooks

Biscoff crust?! That is just too much to handle. YUM!!

Reply

haha yes Dani, I am a biscoff crust fan as well.

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Manal Obieda

Wow!!! What a lovely scene!!! Need to give this a try soon :) love the pictures too !!!

Reply

Thanks Manal!

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Tori

OOOHH YEAH! I need this and I love that crust!

Reply

Thanks Tori!

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Sarah

Biscoff crust?? Say no more! This cake looks divine - the custard, the blueberries....yum!

Reply

YES!BISCOFF CRUST :) thanks Sarah :)

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Harriet Emily

Wow this cake is stunning! I've never tried a french custard cake before, but custard + blueberries sound like one heavenly combination! The photos are sooooo mouthwatering too - I think I could eat the whole cake!

Reply

Hi Emily, yes the cake is really good, and the blueberry combo is perfect. Thanks for stopping by!

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Julie @ Tastes of Lizzy T

That looks amazing! That dripping blueberry sauce. :) Heaven! Yummed. :)

Reply

Thanks Julie!

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pam (Sidewalk Shoes)

I was so busy admiring and pinning, that I forgot to comment on how gorgeous this is!

Reply

Many thanks Pam! :)

Reply

Whitney

Gorgeous photos! I bet this tastes amazing!

Reply

Thanks Whitney!

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Paul Storey

That looks and sounds absolutely delicious. Could just do with a slice of it right now

Reply

Would love to sent you a slice now :)

Reply

Meri Rasoi - By Saumya Mishra

The cake looks so delicious! Can't wait to try my hands on the recipe!

Reply

Thank you, let me know how it turns out!

Reply

Whitney

This looks absolutely amazing! I'm loving blueberries this summer :) Beautiful photography as well.

Reply

Thanks Whitney and have a nice week!

Reply

Jennifer Stewart

You had me at custard! I love blueberries! This is such a rich and decadent recipe and I can't wait to make it and eat the whole thing by myself! Not to mention, your photos are amazing!

Reply

Hi Jennifer, it is hard to share such decadence, I can see how you would want this all for yourself! :)

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Rachel @ Bakerita

This looks sooo decadent and delicious!! Loving that crust.

Reply

Hi Rachel, yes the crust is really good and easy to make!

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Renee

I know what I'm making next time we have company! This looks amazingly delicious!!

Reply

Renee you won't regret it, this cake was a big hit with our guest.

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Marissa @ OMG FOOD

What a gorgeous looking cake! I'm pinning this for later! :D

Reply

Many thanks Marissa!

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Patricia @ Grab a Plate

Wow! Literally from the bottom to the top, this cake is amazing! It looks lovely and I can only imagine how delicious!

Reply

Thanks Patricia, the cake is amazing, everyone loved it!

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Robyn

I have no words. Biscoff crust? You are a geniu. I am already thinking of other recipes that are about to get a biscoff redo this may change my dessert life.

Reply

haha so glad that I inspired you, the crust is pretty awesome :)

Reply

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