🫐 Creamy Blueberry Custard Bake
🧾 Ingredients
- 2 cups fresh or frozen blueberries
- 4 large eggs
- 1 cup milk (whole milk preferred)
- ½ cup heavy cream
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp melted butter
Optional:
- Lemon zest (adds brightness 🍋)
- Powdered sugar (for topping)
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Grease a baking dish.
- Prepare blueberries
- Spread blueberries evenly in the dish.
- If using frozen, don’t thaw (prevents excess moisture).
- Make custard batter
- Whisk eggs and sugar until light.
- Add milk, cream, vanilla, salt, and melted butter.
- Mix in flour and baking powder until smooth.
- Assemble
- Pour the batter over blueberries.
- Bake
- Bake for 35–45 minutes until set in the center and lightly golden.
- Cool & serve
- Let it cool slightly (it firms up as it rests).
- Dust with powdered sugar if desired.
🍽️ Texture & Taste
- Soft, creamy custard base
- Slightly cake-like edges
- Juicy, sweet-tart blueberries in every bite
❓ Q&A
Q: Can I use other fruits?
A: Yes! Strawberries, raspberries, or mixed berries work well.
Q: Why is my bake too watery?
A: Either too many berries or underbaking. Add 5–10 more minutes if needed.
Q: Can I make it lighter?
A: Use low-fat milk and skip cream—but it’ll be less rich.
Q: Can I make it gluten-free?
A: Replace flour with almond flour or gluten-free blend.
Q: How to store?
A: Refrigerate up to 3 days. Reheat gently or eat chilled.
