Blueberry Cake with Baked Condensed Milk Lemon Topping. This cake is super soft and moist, bursting with blueberries, and topped with a creamy condensed milk layer flavored with lemon. The unique aspect of this cake is that the topping is added before baking, so it comes out of the oven already covered with a creamy, tangy layer. Perfect for any occasion, this cake is easy to make and doesn’t require any complicated techniques.
Prep time: 20mins | Cook time: 35mins | Yield: 8-10 servings
Step-by-Step Video Recipe:
Written Recipe:
Blueberry Cake with Baked Condensed Milk Lemon Topping
This cake is super soft and moist, bursting with blueberries, and topped with a creamy condensed milk layer flavored with lemon. The unique aspect of this cake is that the topping is added before baking, so it comes out of the oven already covered with a creamy, tangy layer.
Ingredients
For the Topping:
- 1 1/3 cups (390g) Sweetened condensed milk
- 2 Egg yolksÂ
- 1/3 cup (80g) Freshly squeezed lemon juice (no water or sugar added)
For the Cake:
- 1 large egg at room temperature
- 2/3 cup (160g) Plain yogurt at room temperature
- 1/3 cup (75g) Unsalted butter (melted)
- 1 tsp (5g) Vanilla extract
- 1 1/2 cups (180g) All-purpose flour
- 2 tsp (8g) Baking powder
- 1/4 tsp (1g) Salt
- 1/2 cup (100g) Granulated sugar
- 160g or 1 heaping cup of blueberries (fresh or frozen* - see notes)
Instructions
Condensed Milk Lemon Topping:
- Combine the sweetened condensed milk, egg yolks, and lemon juice in a medium bowl.
- Mix with a wire whisk until the mixture is smooth and slightly thickened. Set aside.
Blueberry Cake:
- Preheat your oven to 180°C (350°F).
- Grease a 8-inch (20cm) round springform pan with cooking spray, vegetable oil, or melted butter.
- In a medium bowl, whisk the egg for about one minute. Add the yogurt, melted butter, and vanilla. Stir until well combined and set aside.
- Sift the flour, baking powder, and salt into a large bowl and stir to combine.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula. Be careful not to overmix; the batter should be thick and dense.
- Add the blueberries and fold gently until evenly distributed. *Note: If using frozen blueberries, thaw them to room temperature first and strain to remove excess liquid. I don’t recommend adding them straight from the freezer, as this could alter the temperature of the batter, extend the baking time, and potentially dry out the cake edges.
- Spread the batter into the prepared pan, smoothing the top with a spatula.
- Pour the condensed milk topping over the batter, spreading it evenly to cover the entire surface.
- Bake for about 35-40 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid using the oven’s top grill to keep the topping light in color and prevent it from browning.
- Allow the cake to cool in the pan for at least 2 hours at room temperature before removing it from the pan.
Serve:
- Carefully run a spatula around the edges to loosen the cake. Remove the sides of the springform pan.
- Using a spatula, gently lift the cake from the base of the pan and transfer it to a serving plate.
- This cake can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.
