Blueberry Custard Slice
SERVES: 8 • TOTAL TIME: 1 HOUR 10 MINUTES
Ingredients:
4 free–range eggs (at room temperature), separated
¾ cup caster sugar
1 tsp vanilla extract
125g butter, melted
¾ cup plain flour
500mL milk, warmed
125g Betty Blues Blueberries
Icing sugar, for dusting
Directions:
Preheat oven to 150°C/130°C fan–forced. Grease and line an 18 x 28 centimetre (3.5 centimetres deep) lamington pan with baking paper.
Place egg whites into a bowl and beat until firm peaks form. Set aside. Place egg yolks and sugar in a large bowl. Using electric beaters, whisk for 2 minutes until light and creamy. Add vanilla and melted butter and whisk for 1 minute until well combined.
Gradually whisk in flour until batter is well combined. Gradually beat in warm milk. Using a large metal spoon, just stir in egg whites (note, about 2–3 stirs is all that is required – the mixture will look lumpy). Pour mixture into prepared pan. Scatter blueberries over the top. Bake for 45–50 minutes until pale golden and just set. Cool slightly in pan. Dust with icing sugar, slice and serve.