Crustless Blueberry Yoghurt Custard Cake
Description
Crustless Blueberry Yoghurt Custard Cake is a light, creamy dessert that combines tangy Greek yoghurt, eggs, vanilla, and sweet blueberries in one simple bake. With no traditional flour-based crust, the cake has a soft, custard-like centre and lightly golden edges.
The blueberries add little bursts of juicy sweetness throughout the creamy yoghurt base, while a touch of vanilla and optional lemon zest gives the dessert a fresh, balanced flavour. It is easy enough for a weekday treat but pretty enough to serve for brunch, afternoon tea, or a family dessert.
The cake naturally settles and becomes denser as it cools, so chilling it before slicing is an important part of the process. Serve it cold or slightly cool with extra fresh blueberries on top.
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
- â…“ 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.
Use fresh blueberries: Fresh berries hold their shape well and provide juicy bursts throughout the cake.
Don’t overbake: a slight jiggle in the centre is desirable. The cake firms considerably as it cools and chills.
Let it cool before refrigerating: Moving a very hot custard directly into the refrigerator can lead to condensation and an uneven texture.
Chill thoroughly: At least 2 hours of refrigeration makes the cake much easier to slice.
Serving Suggestions
Serve each slice chilled with a few fresh blueberries scattered over the top.
For a slightly more indulgent presentation, add a small spoonful of whipped cream or Greek yoghurt alongside the cake.
A light dusting of powdered sugar can also be used just before serving.
For extra freshness, add a little finely grated lemon zest over individual slices.
Variations
Mixed Berry Yoghurt Custard Cake
Replace some of the blueberries with raspberries or blackberries. Keep the total amount of fruit around 1 cup so the batter maintains its proper consistency.
Lemon Blueberry Version
Increase the lemon zest slightly and add a small amount of fresh lemon juice for a brighter citrus flavour.
Vanilla Blueberry Version
Use vanilla Greek yoghurt instead of plain Greek yoghurt and keep the vanilla extract for a stronger vanilla profile.
Frozen Blueberry Version
Frozen blueberries can be used when fresh berries aren’t available. Add them directly from frozen rather than thawing first, and expect the cake to need a few additional minutes of baking.
Storage
Store the cooled cake covered in the refrigerator for up to 3–4 days.
Keep it refrigerated until ready to serve because the cake contains eggs and yoghurt.
For the best texture, slice only what you plan to serve and keep the remaining cake covered.
Nutrition Information
Approximate nutrition per serving, assuming 8 servings and granulated sugar:
- Calories: 150–165 kcal
- Protein: 9–10 g
- Carbohydrates: 18–20g
- Fat: 5–6 g
- Sugar: 13–15 g
- Fibre: About 1 g
Actual nutrition will vary depending on the Greek yoghurt, sweetener, and portion size used.
Frequently Asked Questions
Can I use regular yoghurt instead of Greek yoghurt?
Yes. Greek yoghurt provides a thicker, richer base, but regular plain yoghurt can also work. Because regular yoghurt contains more moisture, the final texture may be somewhat softer.
Why did my cake sink after baking?
A slight amount of sinking is completely normal. This dessert has a custard-style structure, so it naturally settles as it cools.
How do I know when it’s done?
The edges should be set and lightly golden, while the centre should have a gentle jiggle. If the entire cake moves like liquid, it needs more baking time.
Can I make it without lemon zest?
Absolutely. Lemon zest is optional and simply adds brightness to the blueberry and yoghurt flavours.
Can I use honey instead of sugar?
Yes. Honey can be used as an alternative sweetener. Because it adds additional moisture, the texture may be slightly different from the granulated-sugar version.
Can I make this dessert ahead of time?
Yes. In fact, it benefits from being made ahead. Prepare and chill it for at least 2 hours before serving. It can also be refrigerated overnight.
Should I serve it warm or cold?
This cake is best chilled because refrigeration allows the custard structure to firm up and makes slicing easier.
Can I freeze it?
Freezing is possible, but the yoghurt-based custard may become slightly different in texture after thawing. For the best creamy consistency, refrigeration is recommended.
Final Notes
This Crustless Blueberry Yoghurt Custard Cake is a simple dessert with a wonderfully soft centre, lightly golden edges, and plenty of fresh blueberry flavour. The short ingredient list makes it easy to prepare, while the chilling step transforms the freshly baked mixture into a creamy, sliceable custard cake.
For the best results, avoid overbaking, allow the cake to cool completely, and refrigerate it for at least two hours before serving.
