How To Make: Blueberry Lemon Breakfast Custard Cake
Feels like a dessert, but perfect for breakfast
This delish recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept
Looking for a breakfast that feels a dessert? I’ve been looking for ways to have treats for breakfast for years, and when I can sneak some protein in, I will when I can! This Blueberry Lemon Breakfast Custard Cake is one of those recipes that lands somewhere between a cheesecake, a custard, and a blueberry coffee cake. It’s lightly sweetened with maple syrup, packed with protein from cottage cheese and Greek yogurt, and bursting with juicy blueberries and bright lemon flavor.
The best part? Everything comes together in a blender before being baked into a soft, creamy breakfast cake that’s perfect with a cup of coffee on a slow morning.
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Ingredients
Custard Cake
- ½ cup cottage cheese
- ½ cup high-protein Greek yogurt
- 1 large egg
- ½ cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- Up to ¼ cup maple syrup
- ½ tablespoon cornstarch
Blueberries
- ½ cup blueberries, divided
- ½ tablespoon cornstarch
For the Pan
- 1 tablespoon lemon juice
- Up to ½ cup maple syrup
Directions
Make the Batter
Preheat your oven to 350°F (175°C).
Add the cottage cheese, Greek yogurt, egg, vanilla extract, lemon extract, up to ¼ cup maple syrup, and ½ tablespoon cornstarch to a blender. Blend until completely smooth.
Pour the mixture into a bowl and gently fold in the flour until combined.
Prepare the Blueberries
Toss ¼ cup of the blueberries with the remaining ½ tablespoon cornstarch.
Fold the coated blueberries into the batter.
Assemble
Line the bottom of a loaf pan or small square baking dish with the remaining ¼ cup blueberries.
Drizzle the lemon juice over the blueberries, then drizzle maple syrup on top.
Pour the batter over the blueberry layer.
Bake
Bake for 60 minutes.
The cake will puff up while baking. Allow it to rest for 5–10 minutes after removing it from the oven. As it cools, it will settle into its signature custardy texture.
Carefully invert onto a serving plate before slicing.
Frequently Asked Questions
What does Blueberry Lemon Breakfast Custard Cake taste like?
It tastes like a cross between blueberry cheesecake, lemon custard, and a lightly sweetened breakfast bake. The blueberries become jammy while the lemon keeps everything bright and fresh.
Is this a high-protein breakfast recipe?
Compared to traditional breakfast cakes, yes. The cottage cheese, Greek yogurt, and egg provide approximately 32 grams of protein for the entire recipe.
Can I use frozen blueberries?
Absolutely. There’s no need to thaw them first. Simply toss them with the cornstarch and use as directed.
Can I make this without lemon extract?
Yes. You can substitute extra vanilla extract and add lemon zest for a more natural lemon flavor.
Why did my cake deflate after baking?
That’s completely normal. The cake puffs up during baking and settles as it cools, creating the creamy custard-like texture that makes this recipe unique.
How do I store leftovers?
Store covered in the refrigerator for up to 4 days. It’s delicious served cold straight from the fridge.
Can I freeze it?
Yes. Slice and freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before serving.
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The Final Forkful
This recipe started as a high protein experiment to use ingredients we already had in the fridge, and it turned into something Thomas couldn’t stop sneaking bites of. The texture is incredibly creamy, the blueberries become almost jam-like, and the lemon maple combination makes it feel bright enough for breakfast while still tasting like a treat.
If you make it, we’d love to hear how it turned out. Leave a comment below and let us know if you served it warm, chilled, or straight from the fridge like we did!
Much love,
Sidney & Thomas
How To Make: Blueberry Lemon Breakfast Custard Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Add the cottage cheese, Greek yogurt, egg, vanilla extract, lemon extract, up to ¼ cup maple syrup, and ½ tablespoon cornstarch to a blender.½ cup cottage cheese, ½ cup high-protein Greek yogurt, 1 large egg, 2 tsp vanilla extract, 1 tsp lemon extract, ½ Tbsp cornstarch, maple syrup
- Blend until completely smooth.
- Transfer the mixture to a bowl and gently fold in the flour until fully incorporated.½ cup all-purpose flour
- Toss ¼ cup of the blueberries with the remaining ½ tablespoon cornstarch.½ cup blueberries, ½ Tbsp cornstarch
- Fold the coated blueberries into the batter.
- Place the remaining ¼ cup blueberries in the bottom of a loaf pan or small square baking dish.
- Drizzle the lemon juice over the blueberries.1 Tbsp lemon juice
- Drizzle up to ½ cup maple syrup over the blueberry layer.maple syrup
- Pour the batter on top.
- Bake for 60 minutes, or until the center is set.
- The cake will puff up while baking. Allow it to cool for 5–10 minutes after removing it from the oven.
- Carefully run a knife around the edges and invert the cake onto a serving plate.
- Slice and enjoy warm or chilled. Top with powder sugar.
Nutrition
Notes
- The texture is similar to a cross between cheesecake, custard, and clafoutis.
- Frozen blueberries work well in this recipe.
- For extra lemon flavor, add the zest of one lemon to the batter.
- Store covered in the refrigerator for up to 4 days.
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
