Blueberry Custard Cake by Shireen Anwer

Ingredients:

• Butter 8 oz
• Eggs 3
• Egg yolk 1
• Caster sugar 1 cup
• Self raising flour 2 cups
• Blueberry pie filling 1 cup
• Blueberry essence 1/2 tsp

For Custard:

• Milk 2 cups
• Caster sugar 4 tbsp
• Corn flour 3 tbsp
• Vanilla essence 1/2 tsp
• Egg yolks 2
  

Method:

1. For custard: Whisk all ingredients in sauce pan, mix it and cook on low flame until thick.
2. Then take it out and cool it.
3. For cake: Beat butter and sugar until light and creamy.
4. Now put eggs 1 by 1 and beat with flour turn by turn.
5. Then add blueberry essence and beat until batter is thick.
6. Grease 9 inch spring foam tin and put half cake batter on base.
7. Now make space in center of batter and put custard and blueberry pie filling.
8. Then put remaining batter and bake on 180 degrees C for 1 hour.