Berry Custard Cake

I’m seriously loving the deep purple color of this custard cake. A custard cake that started off with every intention of being a blueberry magic custard cake—I failed.

Blackberry Custard Cake | Bakers Royale

The layers aren’t distinct like with a traditional magic custard cake, but that’s because I screwed up the order of when to mix the liquids in—twice. And the second time around I ran out of blueberries, so I topped the custard cake with blackberries—even though the cake is colored and flavored with dehydrated blueberries.

Blackberry Custard Cake | Bakers Royale

I”m totally blaming my prego brain for all the missteps. Grrr!

On a positive note, this is custard cake is still awesome tasting.

Blackberry Custard Cake via Bakers Royale 210x260

this recipe

Berry Custard Cake

Yield: Serves 9


Recipe adapted from here.

  • 4 eggs, separated, at room temperature
  • ½ cup + 2 tablespoons  sugar
  • 1 tablespoon water
  • 2 tsp vanilla extract
  • 1 stick butter, melted
  • 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
  • ¾ cup  flour
  • 2 cups  milk, lukewarm
  • 4 tablespoons powdered sugar
  • 4 oz. blackberries



Preparation: Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.

  1. Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
  2. Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute.  Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk (do not use cold milk or the butter harden) and beat until well incorporated. Gently fold in beaten egg whites mixture.
  3. Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.

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  1. Avatar for Naomi Robinson says

    I love the idea of custard cake – have never tried it before. I think that blackberries are a gorgeous combination – so looks like all worked out ok in the end. :)

  2. Avatar for Naomi RobinsonNorma | Allspice and Nutmeg says

    I love custard cake. And I’m glad you made the mistakes because the color is lovely. I would do it this way next time I make it.

  3. Avatar for Naomi RobinsonJulie @ This Gal Cooks says

    Well even though this cake didn’t turn out how you wanted it to, it’s still a beautiful cake! If I saw this sitting out, waiting to be devoured, I’d take a slice or two. :)

  4. Avatar for Naomi Robinson says

    The colour is my fave. That purple is so deep and inviting. I am going to have try fruit puree in custard cakes. I read step wrong too; But in your case they turn out better than the original!

  5. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    Let’s be honest, blackberries are pretty rockin. Have no doubt this cake was just bursting with flavors. And blame your prego brain all you want. You can tell the kiddo what a mess their mom was and how she kept screwing up her recipes. 😉

  6. Avatar for Naomi RobinsonCrystal | Apples & Sparkle says

    Not only does this cake look delicious. The first photo is so beautiful! The berries look like flowers, so pretty!

  7. Avatar for Naomi RobinsonTracy | Peanut Butter and Onion says

    seriously, I want to make this just for the color. although I’m sure it taste just as awesome!!

  8. Avatar for Naomi RobinsonJodee Weiland says

    This custard cake looks so rich and creamy. It looks delicious! I would have never thought about doing something like this, but your recipe looks great and the results look fabulous. Thanks for sharing!

  9. Avatar for Naomi RobinsonAngelyn @ Everyday Desserts says

    I defffinitely want to eat a purple cake! This looks delicious!!

  10. Avatar for Naomi RobinsonPhi @ The Sweetphi Blog says

    How pretty is that deep purple color! The custard cake sounds super yummy too, and the pictures, as always, are SO pretty!

  11. Avatar for Naomi RobinsonBianca @ Confessions of a Chocoholic says

    The color is beautiful. I never tried making magic custard cake but it does sound delicious, with or without the layers!

  12. Avatar for Naomi RobinsonRenee @ AFS says

    That colour! And love the idea of custard cake PLUS the actual cake itself. It’s a beauty without the layers as well (:

  13. Avatar for Naomi RobinsonSarah says

    This is really beautiful! I am a little confused where the blackberries come in– are they just for garnish?