This is the most silky and indulgent French custard pie or cake I have ever had. I love French desserts, they are creamy, decadent, rich and always look so fancy and put together, while the ingredient list is usually very simple.
French desserts are romantic, indulgent, sweet and smooth, this cake is no different, this french custard cake is actually much better. To make it even better, I made a biscoff crust that is so buttery and sweet, and attains a caramelized flavor and taste after is baked that pairs so well with the delicate custard cake. 
I wanted the cake to taste very fresh, the custard itself doesn’t feel heavy. Since its made with just a little flour and few eggs, its very creamy and light. I added some lemon zest for some summery brightness and freshness and also 2 cups of blueberries. Every delicious bite of this creamy goodness is followed by a tart burst of juicy blueberries, a subtle lemon flavor and a delicious caramelized crumble from the biscoff crust.
Find the recipe for the blueberry sauce here.
Click here for the cake recipe.
Frequently Asked Questions
What type of crust is used in the Blueberry and Custard Cake?
The cake features a biscoff crust, which provides a buttery and sweet base with a caramelized flavor after baking.
How do I incorporate the blueberries into the cake?
You should fold in 2 cups of blueberries into the custard mixture before pouring it into the crust, ensuring an even distribution for a burst of flavor in every bite.
What role does lemon zest play in this recipe?
The lemon zest adds a summery brightness and freshness to the custard, enhancing the overall flavor profile of the cake.
