This is a lovely and easy fruity custard cake recipe, based off a recipe from "Everyday Cake" by Polina Chernakova, then tweaked a bit to make it GF, and so it uses ingredients I readily have available. It is a rich flan-like cake.  So delicious. And SO easy to whip together. Enjoy!

A delicious custard cake with wild blueberries.

This custard cake combined wild blueberries and raspberries. It ended up looking a little like abstract art, but was delicious.

French Custard Cake

Preheat oven to 350 F. Line a pan that is just a little smaller than 9 x 13 with parchment paper or butter the pan.

Place in pan:

3 cups frozen wild blueberries (or a combination of wild blueberries with other berries to make 3 cups total of berries)

Fresh blueberries, ready for the batter!

In a blender, combine until smooth: 

3/4 cup Kristin's Gluten-Free Flour Mix

2/3 cup sugar

1/2 tsp salt

5 eggs

1 cup heavy cream

1 cup whole milk

(or 2 cups half & half instead of the heavy cream and whole milk)

2 Tbsp vanilla extract

Pour into buttered baking dish overtop fruit.

Batter poured into the pan, ready for a little sugar sprinkling on top before baking.

Sprinkle overtop the batter/fruit:

3 Tbsp sugar

Sprinkled with sugar, and ready for baking!

Bake at 350 F for about 55 minutes, until it's puffed up nicely.  It is normal for it to deflate/sink while cooling. I find the fruit tends to be closer to the top a lot of the time, leaving a lovely layer of custard cake beneath. 

If desired, you can dust with powered sugar to serve. Slice and serve! Leftovers can be stored in the fridge and are nice to eat chilled or reheated. Enjoy!

French Custard Cake Recipe by Successfully Gluten Free!