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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 18cm x 28cm (3.5cm 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.