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Jeff Mann

Lemon Blueberry Custard Cake

by Jeff Mann - Dallas, TX | Written on July 5, 2012

Nothing says summer more than the refreshing taste of lemon and fruit, and that’s why this recipe is one of our favorites! Delicate lemon custard cake baked with fresh blueberries and served cold in individual bowls with whipped cream and mint. Try it out for your next summer get-together – guests will love that they each get their own special dessert!

Ingredients:
1/3 Cup Sugar
1 1/3 Tbsp Whole Butter, Room Temp
2/3 Tbsp Lemon Zest, Box Grater, Smallest Holes
2 2/3 oz Pasteurized Egg Yolks
2/3 Tbsp Flour
3 1/2 oz Lemon Juice, Fresh Squeezed
7 oz Whole Milk
2 2/3 oz Pasteurized Egg Whites
1/2 Cup Blueberries, Fresh (plus more for garnishing)
4 oz Whipped Cream
1 Tbsp Powdered Sugar

Cooking Instructions:

1. In large bowl and mixer with paddle attachment, cream butter, sugar, & lemon zest for about 5 minutes on speed 2. Slowly add in egg yolks. Pouring in a few ounces at a time & mixing completely after each.
2. Scrape sides. Continue to mix after all yolks have been added, additional 3-5 minutes on speed 2.
3. Alternating in 3 additions, add flour, then milk & lemon juice. Start with flour, end with milk/lemon juice. Scrape sides. Mix for another 2 minutes. Remove into another bowl.
4. In new bowl and mixer with whip attachment, whip egg whites until soft peak is achieved, not dry on speed 3. Fold into yolk mixture.
5. Place ¼ cup blueberries in bottom of each 14 oz small bowl that has been sprayed w/ pan coating.
6. Using a 10 oz ladle, pour cake batter to fill cup to top.
7. Place cups into 2” large pans & place in oven. Fill pans with hot water ¼ way up the sides of the bowl. Bake at 300 degrees, no fan, with empty sheet pan on top rack, for approx. 1 hour.
8. Cake should be golden and spring back when touched. Cool on for 20 minutes before serving.
9. Scoop whipped cream on top of each cake. Sprinkle Blueberries on top of the whipped cream.
10. Sprinkle powdered sugar on top of the cake and garnish with lemon zest.

  • Japyle

    I was so hoping this would be gluten free!

  • Meganlperdue

    How many does this recipe serve?

  • Glutenfreegoodies

    How many eggs is 2 2/3 oz on average?

  • Lbclark

    This recipe looks delicious but is not super user friendly for those not in the restaurant world.  It would have made more sense to write the recipe using measurements from whole eggs since most people do not buy egg yolks & egg whites separately.

  • Lbclark

    This recipe looks delicious but is not super user friendly for those not in the restaurant world.  It would have made more sense to write the recipe using measurements from whole eggs since most people do not buy egg yolks & egg whites separately.

  • GlutenFreeGuido

    just use rice flour, or a gluten free baking flour mix. Bobs Red Mill

  • GlutenFreeGuido

    yea i cant believe they made typos on the measurements, maybe they meant 2-3 instead of 2/3 but it still looks odd.

  • Hunakai

    For those of us that can’t weigh egg yolks and whites, do you have an approximate equivalent in whole eggs that we can separate?

  • Non-pro Baker

    No kidding! What was the point of posting this recipe if it wasn’t user friendly… So we can’t make it that just go to the restaurant and order it?! 

  • Edwinabrown

    This looks delicious!

  • Edwinabrown

    All liquid measuring cups have ounces on it. 

  • Dave
  • Mary Ellen

    I’m unsure as to if the eggs are measured by volume or weight.  I can do either.  However, most grocery stores only carry pasteurized egg whites.  I’ve never seen pasteurized egg yolks.  

  • Kaardiaz

    i hope this are fluid oz. i work in a rest. and i there is a big differencie between fluid or weith. please would clear this out, thanx

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