Blueberry cream corn custard cake

All my ingredients are about to expire in three days. So, I make use of them. Turn them into a cake. Never like to waste food. It’s a very simple, easy recipe food from the pantry and fridge. At least I have cake for afternoon tea with a nice, brewed coffee. Be creative create a cake out of these few ingredients rather than throwing out.

Even children can learn to bake. Let them try it out, you can relax and enjoy their baking. The cake looks beautiful, strong solid but inside is very moist, creamy, slight crunchy texture, and delicious. I enjoyed it. Let’s get baking.


175 g softened butter
3/4 c caster sugar
2 eggs
2 c self-raising flour
1/2 c cornmeal flour
1 c thicken cream
1/2 c thick vanilla custard
400 g cream corn can
150 g blueberries


Preheat oven 160 degree C. Grease tube pan (6 cm deep). Beat butter and sugar until light and fluffy. Add egg one at a time beating well each addition.

Stir in flour, cornmeal and thicken cream. Spread half the mixture into prepared pan. Top it with custard. Then cream corn on top of the custard. Next arrange the blueberries over the cream corn.

Spoon the remaining mixture over the blueberries. Using spatula smooth the top. Bake 1 hour and 15 minutes or until skewer comes out clean. (Cover with foil if over burning).

Stand in the pan for 15 minutes. Turn upright onto the wire rack to cool. Serve with custard.

Note: You may want to use almond meal flour instead of corn meal flour; you may use milk instead of thicken cream. Thus, you can sprinkle with almond flakes and dust icing sugar on it. I prefer plan and just use corn meal flour. With no icing sugar and no almond flakes.