Blueberry Custard Recipe -
Blueberry Custard Recipe
  • READY IN 30 mins

Blueberry Custard

Recipe by  

"The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. In the summer, garnish with fresh raspberries and mint from the garden!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
  2. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
  3. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2008

I never tried the original version of this recipe but I give it 5 stars with the alterations I made. Instead of honey, I added 1/2 cup sugar and cut the eggs down to 6. I also used frozen wild blueberries, which I prefer to cultivated blueberries. It was sooo tasty!

Most Helpful Critical Review
Oct 09, 2003

I used raspberries instead of blueberries and it came out fine, but it was definitely not sweet enough for dessert. I added extra sugar in the recipe, and ended up sprinkling more sugar on top before eating it. Without the extra sugar on top, it was like scrambled eggs with raspberries in them.

Jul 05, 2006

It came out more like flan than it did a traditional custard. It was very good though. My kids really enjoyed it. The top got a little brown, but that didn't detract from the taste. The flour also seemed to settle a little at the bottom, but that made for almost a crust. I would make this again.

Oct 09, 2003

I thought this was really good. My kids weren't crazy about it. I thought it needed to be a bit sweeter so I sprinkled more powdered sugar on it before serving. Next time I may try raseberries and see if the kids like it better but as I said I thought it was great.

Jul 09, 2010

Not over sweet. Personally, I find that to be a good thing because I think we drifted to the over-sweet in our food these days. This recipe reminds me of the food in my grandparent's bakery in Germany. I used gluten-free flour. It worked fine. I could taste a little salt in it, so next time I plan on halving the amount of salt used. I used Martha Stewart colored baking sugar on top, in addition to the confectioners' sugar. I love using that stuff.

Oct 09, 2003

I liked it but it was very eggy - next time I will use more vanilla and sugar instead of honey. I might also try a stronger fruit such as raspberries or even a mix of berries. Also it was difficult to tell how done it was supposed to be - it was cooked and puffed around the edges but not in the middle - and it all fell as it cooled which was sad as it looked much less appetizing!

Oct 09, 2003

I enjoyed this custard. It would be delicious for a Sunday brunch.

Oct 09, 2003

wasn't overlly thrilled with the flavor but was a quick easy dessert to prepare


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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