Lemon and Blueberry Custard Cake
Lemon and Blueberry Custard Cake
Ingredients
For the Cake
- 225 grams plain flour
- 1 teaspoon baking powder
- 3 eggs
- 7 tablespoons honey
- 6 tablespoons coconut oil, melted slightly
- 150 ml milk
- 1 lemon zest, from 1 to 2 lemons
- 1/2 lemon juice, from half a lemon
- 1/2 teaspoon vanilla extract, as needed
- 1 cup blueberries, as needed
For the Cream Cheese Glaze Topping
- 100 grams cream cheese, about 100-120g
- 2 tablespoons honey
- 1/2 teaspoon lemon zest, as needed
- 1 tablespoon oat milk, 1-3 tablespoons, as needed for consistency
Instructions
- 1
Preheat your oven to 170-180 degrees Celsius. Line a loaf tin with baking paper, ensuring it overhangs on the sides for easy removal.
⏱️ 5 min•🌡️ 175
- 2
In a large mixing bowl, combine the plain flour, baking powder, 7 tablespoons of honey, lemon zest from 1-2 lemons, and the juice from half a lemon. Add the 6 tablespoons of slightly melted coconut oil and 1/2 teaspoon of vanilla extract.
⏱️ 5 min
- 3
Stir the ingredients with a wooden spoon until a crumbly mixture forms.
⏱️ 2 min
- 4
Create a well in the center of the crumbly mixture. Pour in the 150 ml of milk and crack the 3 eggs into the milk in the well.
⏱️ 2 min
- 5
Using an electric hand mixer, thoroughly combine all the ingredients until a smooth batter is formed, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 6
Add the blueberries to the batter and gently fold them in using a wooden spoon to distribute them evenly.
⏱️ 3 min
- 7
Pour the prepared cake batter into the lined loaf tin, spreading it evenly.
⏱️ 1 min
- 8
Bake in the preheated oven for 45 minutes to 1 hour, or until a skewer inserted into the center comes out clean. The exact baking time will depend on your oven.
⏱️ 55 min•🌡️ 175
- 9
While the cake is baking, prepare the cream cheese glaze. In a separate bowl, combine 100-120 grams of cream cheese, 2 tablespoons of honey, some lemon zest, and 1-3 tablespoons of oat milk (start with 1 tablespoon and add more until desired consistency is reached).
⏱️ 5 min
- 10
Mix all the glaze ingredients thoroughly with a spoon until smooth and well combined.
⏱️ 2 min
- 11
Once baked, remove the lemon and blueberry custard cake from the oven. Let it cool in the tin for a few minutes before carefully lifting it out using the baking paper liner and transferring it to a wire rack to cool completely.
⏱️ 10 min
- 12
Once the cake has cooled, slice it into individual portions. Spread a generous amount of the prepared cream cheese glaze topping onto each slice before serving. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon and Blueberry Custard Cake
For the Cake
- 225 grams plain flour
- 1 teaspoon baking powder
- 3 eggs
- 7 tablespoons honey
- 6 tablespoons coconut oil, melted slightly
- 150 ml milk
- 1 lemon zest, from 1 to 2 lemons
- 1/2 lemon juice, from half a lemon
- 1/2 teaspoon vanilla extract, as needed
- 1 cup blueberries, as needed
For the Cream Cheese Glaze Topping
- 100 grams cream cheese, about 100-120g
- 2 tablespoons honey
- 1/2 teaspoon lemon zest, as needed
- 1 tablespoon oat milk, 1-3 tablespoons, as needed for consistency
Instructions
- 1
Preheat your oven to 170-180 degrees Celsius. Line a loaf tin with baking paper, ensuring it overhangs on the sides for easy removal.
⏱️ 5 min•🌡️ 175 - 2
In a large mixing bowl, combine the plain flour, baking powder, 7 tablespoons of honey, lemon zest from 1-2 lemons, and the juice from half a lemon. Add the 6 tablespoons of slightly melted coconut oil and 1/2 teaspoon of vanilla extract.
⏱️ 5 min - 3
Stir the ingredients with a wooden spoon until a crumbly mixture forms.
⏱️ 2 min - 4
Create a well in the center of the crumbly mixture. Pour in the 150 ml of milk and crack the 3 eggs into the milk in the well.
⏱️ 2 min - 5
Using an electric hand mixer, thoroughly combine all the ingredients until a smooth batter is formed, scraping down the sides of the bowl as needed.
⏱️ 3 min - 6
Add the blueberries to the batter and gently fold them in using a wooden spoon to distribute them evenly.
⏱️ 3 min - 7
Pour the prepared cake batter into the lined loaf tin, spreading it evenly.
⏱️ 1 min - 8
Bake in the preheated oven for 45 minutes to 1 hour, or until a skewer inserted into the center comes out clean. The exact baking time will depend on your oven.
⏱️ 55 min•🌡️ 175 - 9
While the cake is baking, prepare the cream cheese glaze. In a separate bowl, combine 100-120 grams of cream cheese, 2 tablespoons of honey, some lemon zest, and 1-3 tablespoons of oat milk (start with 1 tablespoon and add more until desired consistency is reached).
⏱️ 5 min - 10
Mix all the glaze ingredients thoroughly with a spoon until smooth and well combined.
⏱️ 2 min - 11
Once baked, remove the lemon and blueberry custard cake from the oven. Let it cool in the tin for a few minutes before carefully lifting it out using the baking paper liner and transferring it to a wire rack to cool completely.
⏱️ 10 min - 12
Once the cake has cooled, slice it into individual portions. Spread a generous amount of the prepared cream cheese glaze topping onto each slice before serving. Enjoy!
⏱️ 2 min