I love simple desserts. Yes, I love a piece of chocolate cake, a rich cheesecake, or even a piece of pie once in a while, but I also love the simplicity of a basic dessert that can be put together using just a few everyday ingredients.
This is a recipe I recently made and my whole family loved it. It is a basic old fashioned type custard dessert with blueberries added to it.
This is one of those desserts that I think you could even get by with serving for a special breakfast.
At least my family would love this for a special breakfast. When you add fruit to a dessert it makes it healthy right, so it totally qualifies as breakfast food?! 😉
Yield: 8 servings
Baked Blueberry Custard
A simple old fashioned dessert.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1/4 cup butter
- 3/4 cup milk
- 3 eggs
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cup blueberries, fresh or frozen
Instructions
- In a blender combine butter, milk, eggs, sugar, cornstarch, salt, and vanilla and blend until smooth.
- Place blueberries onto the bottom of a pie plate or similar size dish.
- Pour batter over top of berries and bake at 400 degrees for 20-25 minutes or until the middle is set and slightly browned.
- Serve and enjoy! This tastes best warm, but it is also good leftover if there are any leftovers.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 87mgSodium: 151mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 4g
Nutritional values are approximate and aren't always accurate.
My custard does not contain a thickener such as cornstarch so I wonder if this is more of a pudding instead of a custard. Can you clarify for me? My custard is only eggs, milk, sugar, and vanilla with the final addition of a liberal sprinkling of nutmeg after the mix is in the baking dish. thanks, Judy
You are right, most custards do not contain thickeners, just basically eggs, milk, and sugar. This one has cornstarch though because it contains fruit and fruit contains liquid that changes this as it cooks. The cornstarch helps make up for the liquid in the blueberries and keep the custard the right consistency. I hope that helps.
I love blueberries, thank you for your recipe s. I love your blog.
I am a pretty experienced baker and cook, and this is a simple recipe, but it came out like rubber. It stuck to the pie plate as well. I used a bit of cardamom and it tasted good.
Hmm. Mine tastes ok, but absolutely did not set at all. Custardy at the bottom but the top was just soup. Doesn’t seem like the ratios were correct. Disappointed for sure.
That’s because you didn’t cook the custard filling long enough. when I returned the custard back to the stove I put it on the lowest setting (which i have a gas range) and I let it cook occasionally, stirring, while I buttered my springform pan, maybe around
five minutes and it started bubbling like the recipe said, and then it got extremely thick, really fast, unfortunately, too fast to where I had to add small bit of coconut oil, too loosen up my custard. so if yours was, i’m running, it didn’t set. It’s either you didn’t have took your custard long enough, or you didn’t add enough corn starch.