
A luxurious dessert featuring a tender, lemon-infused cake base topped with a thick layer of silky vanilla custard and fresh blueberries. This elegant cake is perfectly balanced and best served after a long chill to let the flavors meld.
Preheat your oven to 180°C (350°F), or 160°C for fan-forced ovens, with the rack positioned in the middle.
Grease a 20 cm (8-inch) springform pan with butter. Line both the base and the sides with parchment paper for easy removal.
Prepare the custard: In a medium saucepan over medium heat, combine the milk, vanilla bean paste, and half of the sugar. Heat until the mixture is hot but not yet boiling.
In a separate bowl, whisk the egg yolks with the remaining sugar until well combined, then whisk in the cornflour until the mixture is smooth.
Temper the eggs by slowly pouring about 1/2 cup of the hot milk into the yolk mixture while whisking constantly. Once incorporated, pour in the remaining milk and whisk to combine.
Return the mixture to the saucepan. Cook over medium heat, whisking constantly until it thickens. Immediately turn the heat to low and continue whisking for about 30 seconds after you see a bubble burst on the surface.
Remove from the heat and whisk in the butter until the custard is glossy and smooth. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool while you prepare the cake.
Make the cake batter: In a large bowl, whisk together the canola oil, egg, yogurt, vanilla extract, and lemon zest. Add the flour, baking powder, and salt, then whisk until just smooth.
Remove 1/3 cup of the batter (this can be baked separately in a greased ramekin for 25 minutes as a tester). Pour the remaining batter into the prepared springform pan and smooth the surface.
Assemble the topping: Whisk the cooled custard until smooth. Dollop half of it over the cake batter and spread it toward the edges. Scatter half of the blueberries on top.
Fold the remaining blueberries into the rest of the custard, then spread this mixture over the cake. Press the blueberries down slightly to ensure a flat surface.
Bake for 35 minutes. Briefly remove the cake from the oven and use two small knives to gently burst some of the blueberries on the surface to release their juices. Bake for a further 10 minutes.
Allow the cake to cool completely in the pan for about 3 hours. Once cooled, refrigerate the cake (still in the pan) for at least 12 hours to allow the custard to set properly.
Remove the cake from the pan and slice. For the best texture and flavor, allow the slices to sit at room temperature for a few minutes before serving.
For the best custard consistency, ensure you whisk constantly while thickening to avoid lumps. Pressing the plastic wrap directly onto the custard surface is essential to keep it creamy. If you prefer a more pronounced citrus flavor, add an extra teaspoon of lemon zest to the batter.




