Ingredients
- 1 1/2 cups milk
- 1 tsp vanilla bean paste
- 1/3 cup superfine/caster sugar
- 1/4 cup / 60 g egg yolks
- 3 1/2 tbsp cornflour / cornstarch
- 30 g / 2 tbsp unsalted butter
- 1/2 cup superfine/caster sugar
- 1/4 cup canola oil
- 1 large egg
- 1/2 cup plain yogurt
- 1/2 tsp vanilla extract
- 2 tsp lemon zest
- 1 cup flour
- 2 tsp baking powder
- 1 pinch salt
- 250 g / 8 oz blueberries
Steps
- Heat the oven to 350 F and grease a 9-inch round cake pan with cooking oil.
- Whisk the milk, vanilla bean paste, one-third cup sugar, egg yolks, and cornstarch in a saucepan.
- Cook the custard over medium heat for 5 to 7 minutes, stirring constantly until thick, then stir in the butter.
- Whisk the remaining sugar, oil, egg, yogurt, vanilla, and lemon zest in a bowl.
- Stir in the flour, baking powder, and salt, then spread the batter over the custard in the pan.
- Scatter the blueberries over the batter and bake for 38 to 42 minutes, until the center is set.
- Cool the cake in the pan for 10 minutes before cutting.
Main ingredient on sale this week? See what to make with eggs on sale.
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