Blueberry Eggnog Cake Recipe

Name: Blueberry Eggnog Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium eggs, separated; 175 g caster sugar + 4 tbsp; 300 g plain flour; 3 tsp baking powder; 50 g butter, melted; 400 g frozen blueberries; 2 packets instant custard; 800 ml semi-skimmed milk; 250 ml eggnog + 4 tbsp; 300 g whipping cream

Servings: persons

6 medium eggs, separated
175 g caster sugar + 4 tbsp
300 g plain flour
3 tsp baking powder
50 g butter, melted
400 g frozen blueberries
2 packets instant custard
800 ml semi-skimmed milk
250 ml eggnog + 4 tbsp
300 g whipping cream

1
Preheat oven to 400u00b0F. Beat the egg whites until stiff while slowly adding 3/4 cup sugar. Stir in the egg yolks one by one then fold in the flour, baking powder and melted butter.
2
Transfer the mix to a lined 10 inch cake pan. Sprinkle with half of the blueberries and bake in the oven for 25-30 minutes then allow to cool, in the pan, on a wire rack.
3
When cooled, remove from pan and cut, horizontally, into 3 slices. Mix the custard powder, 1/4 cup sugar, 1/2 cup milk and 1 cup eggnog until smooth. Bring remaining milk to a boil, pour in the custard mix and stir over a low heat until thick and smooth. Allow to cool.
4
Layer the cake with the custard mix in between layers of cake, sprinkling remaining blueberries on top of the first layer of custard, then refrigerate for 2 hours.
5
Whip the cream and transfer 5 tbsp to an icing bag. Spread the rest evenly over all sides of the cake. Decorate the cake using the icing bag. Spread 4 tbsp eggnog on top and refrigerate for 15 minutes before serving.

1234

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium eggs, separated, 175 g caster sugar + 4 tbsp, 300 g plain flour, 3 tsp baking powder, and more.

Yes, Blueberry Eggnog Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Eggnog Cake

How did you like this recipe?

Frequently Asked Questions