Berry & Custard Cake

Berry Custard Cake | Gather and Graze

You might think that I’m trying to ignore the fact that winter is fast approaching… and well, you might just be right! One more week and the season of my discontent begins. A tendency to indulge in bear-like hibernation will become intensely strong… with the kitchen, my lair of warmth and comfort.

This cake is far from being considered seasonal right now, however it’s a recipe that shines just as brightly, whether you opt to use fresh or frozen berries… and quite frankly, sometimes you need a little hit of summertime flavours, before you get plunged into the dark, cold days of winter!

One of my husband’s colleagues made the following cake not so long ago, when a group of us were invited over for a lovely afternoon of drinks and nibbles. She very kindly passed on the recipe, for which I am truly grateful. It was a cake that she had seen in a food magazine, but no longer had the details of which magazine it was… so unfortunately I’m unable to attribute the recipe to it’s original chef/creator.

Berry & Custard Cake

  • Servings: 8
  • Difficulty: Very Easy
  • Print


For the Cake:

  • 150g (1 Cup) Plain Flour
  • 100g (⅓ Cup + 1 Tablespoon) Unsalted Butter (Melted)
  • 1 Free-Range Egg
  • 115g (½ Cup) Raw Caster Sugar
  • 1½ Teaspoons Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 400g (3 Cups) Fresh or Frozen Berries (I used a mix of Raspberries and Blueberries)

For the Topping:

  • 500ml (2 Cups) Sour Cream
  • 115g (½ Cup) Raw Caster Sugar
  • 1½ Tablespoons Custard Powder
  • 2 Free-Range Egg Yolks
  • 1 Teaspoon Vanilla Extract


Pre-heat the oven to 180°C.  Lightly grease and line a 23cm spring-form cake tin.

Mix together all of the cake ingredients, except for the berries. Note: this will be quite a heavy mixture – almost more of a slice, or loose cookie dough consistency. Press the mixture evenly into the prepared tin and cover with the berries.

Whisk together the topping ingredients in a mixing bowl and then pour evenly over the top of the berries.

Bake in the pre-heated oven for about 50-60 minutes. When golden (and not too wobbly) on top, remove from the oven and allow to cool somewhat (the custard topping will continue to set a little more as it cools). Run a knife around the edge of the cake to make sure nothing is sticking, before removing from the spring-form tin and transferring carefully to a serving plate.

Beautiful served with a dollop of double cream on the side.

Berry & Custard Cake | Gather and Graze

  • I made the mistake of using only 250ml of sour cream when I made this today and it still turned out to be wonderful… just a little less custardy on top, perhaps.

Please forgive me if things are a little quiet around here over the next few weeks… My time and attention is required over at The Dinner Party Collective right now, as we start putting the finishing touches on our very first menus to be released in early June! Come have a look and discover what it’s all about… if you haven’t already! Cheers, Margot

38 thoughts on “Berry & Custard Cake

  1. Pingback: rhubarb, rhubarb, rhubarb – Life in Mud Spattered Boots

    1. Gather and Graze Post author

      The sour cream, along with the berries, gives the cake a lovely tartness and makes you want to come back for more and more! Thanks Margherita, have a wonderful weekend! 🙂

  2. Francesca

    What a great cake, Margot! It brings a little of sunshine in a season that is anything but! I couldn’t agree more with you: I hate winters and I truly think hibernation is the only solution to survive those months … at least for me! 😜
    PS: I took a peek … everything looks F-A-N-T-A-S-T-I-C … Shhhh

    1. Gather and Graze Post author

      Thanks so much Francesca! Once the kids are all grown up, I’m determined to live 6 months of the year here and 6 months in Europe somewhere – in an attempt to avoid winter altogether!
      😀 I’m so, so pleased that you like what you’ve seen! You’re sweet comment has made my day – thank you! Not long now! 🍴🍷

  3. Pingback: rhubarb, rhubarb, rhubarb | Anne Wheaton

  4. tinywhitecottage

    Looks like I have a cake to bake this weekend! I love custard and this is perfectly appropriate for our summer-like weather we are experiencing these past few days. No doubt the youngster of the house will love this. I’ll make sure to use the full amount of sour cream to have that “custardy” top that I know we will love.

    1. Gather and Graze Post author

      I hope you guys enjoy it Seana! I’ve yet to make it again with the full quantity of sour cream, but think as long as you allow it to cool sufficiently in the tin (to let the custard set enough) it should come out beautifully. I didn’t get a chance to make your blueberry slab pie yesterday, but will try for tomorrow on our lazy Sunday! M.xx

  5. Fae's Twist & Tango

    Very colorful and delectable looking cake. Since we are at opposite end of seasons, and we do post for world wide audience, any ingredient at any time of the year is appreciated.

    1. Gather and Graze Post author

      Thank you Fae! I’m the same… I will happily bookmark any recipe that catches my eye and store it away for the right season, when the produce will be at it’s finest. Patience is a virtue! 😉

  6. Trix

    What a beautiful looking cake and so fresh with all those berries in. The combinations of textures and flavours must be delicious:)

    1. Gather and Graze Post author

      Thanks Trixie! 🙂 The base is almost verging on biscuity once it has cooled down and yes, texturally works so well with the soft custardy berry topping.

  7. Kitsch n flavours

    Wouldn’t it set better with the amount of sour cream you ended up using? Especially if baking with frozen berries. And I bet this tastes great at room temp. I’d better just stop here, as otherwise I’ll end up mentioning summery picnics! Shush!

    1. Gather and Graze Post author

      Picnics! Yes, I’ll pretend I didn’t just read that! 😉 You’re right Johnny, I’m sure using less sour cream would keep it from being quite so wobbly and custard-like on top (not that I didn’t enjoy that aspect of it when I first tasted it though…) I’ll need to make this again soon to be able to compare and recommend one way or the other. Oh and yes, definitely best served at room temp – just as lovely today as it was yesterday too. Might need to hide the last slice, before someone else in the family spies it!

    1. Gather and Graze Post author

      With all your gorgeous mix of berries that you have on the farm Anne, this would be a great cake to make. I thought 3 cups of berries sounded like a lot, but it works perfectly. Mmmmm indeed – it still tastes just as lovely today too!

  8. jothetartqueen

    what an amazing looking cake. Looks extremely mouth-watering. I love berries and love them very much in desserts. Totally agree with you on the frozen berries – they work very well in baking.

    1. Gather and Graze Post author

      Thanks very much Jo! Yes… doesn’t feel like a compromise in flavour or texture at all to use frozen berries in baking! Much prefer to keep the fresh berries for eating ‘au naturel’ or for decorating the tops of cakes, tarts etc… Enjoy your weekend!

  9. thehungrymum

    THIS.LOOKS. AMAZING – I am shouting because I am excited by this cake 😉 I actually love winter (doing the school run in today’s downpour, not so much). I know – totally UnAustralian! I am loving this recipe and if I wasn’t fasting today (damn you 5:2 diet) I would crank up the oven and start baking. Pinning!

    1. Gather and Graze Post author

      I was excited when I first saw and tasted this cake too, HM! It’s so beautifully moist and luscious. 🙂 Winter up in Sydney must be quite pleasant… probably a little bit like some of our autumn/spring temps here! Couldn’t get a more perfect day than today though – the sun’s shining and no wind… perfect day for watching kids play soccer!


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