As you might expect, most people do not enjoy summer cooking. When the weather gets too hot, standing in front of a stove or grill is an awful chore. But, summer or  winter, we still have to eat. During the summer, we often turn to lighter dishes and eating outside on the patio. For some, it has become a nice ritual that we can use to connect to the environment and the seasons.

As the weather warms up, we find ourselves craving summer recipes–the kind that lets you use local produce without spending much time over a hot stove. The summer produce is absolutely worth waiting for. Summer squash, corn, cucumbers, and tomatoes make mouthwatering meals in no time at all.

When the weather is warm, you want to be outside at a pool or the beach, not slaving over a stove that can make you cranky, hot and tired. The beauty of fresh produce is that you can make quick, simple, and delicious dishes. Some of the produce is so insanely good on its own, you don’t have to do much of anything to let the flavors shine. Trust me, just because these dinners are quick and easy doesn’t mean they’re short on flavor. Just take some of your freshest vegetables and mix them with some kosher salt, pepper, oil, and even some lemon zest and juice, and dinner is done. Yes, it can be that quick, which leaves plenty of “me” time to enjoy the long days and beautiful nights. 

We tend to eat less too, unless we are at a bountiful barbecue where the smell of the food cooking makes us even hungrier. If you find yourself too full, try to have a small salad to fill you up, and drink lots of water, which makes you feel full and hydrates you at the same time. Try not to overindulge on cookies, ice cream, or junk food too, though don’t feel guilty for indulging in a treat every now and again.

This is a crowd pleaser that is packed with flavor, using some delectable summer fruit. It starts out as a basic cake, but when you add the blueberries, it becomes a special dessert that everyone will love. The yogurt and sour cream ensure a creamy, moist inside. The lemon adds a little tang that beautifully accents the taste of the blueberries. The poppy seeds are the savory here, adding a little crunch and even more delicious taste. The result is a cake with a custard-like consistency that is topped off with delightful, sweet blueberries that make this cake so enjoyable.

This recipe is courtesy of Half-Baked Harvest and will serve 10 people who will leave your barbeque full and happy. 

Ingredients for Blueberry Lemon Poppy Seed Custard Cake:

For the dressing:

1/2 cup, plus 2 tablespoons granulated sugar
1 stick (8 tablespoons) salted butter, at room temperature
1 tablespoon lemon zest, use Meyer if you can
1 large egg, at room temperature
1 tablespoon, plus 2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups heavy cream
4 large egg yolks

For the Blueberries:

2 cups fresh or frozen blueberries thawed and drained
1 teaspoon granulated sugar
1 teaspoon all-purpose flour
Powdered sugar for dusting

Preheat the oven to 350° F. Line a 9 or 10-inch springform pan with parchment paper, butter the parchment paper.

Make the cake:

In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until light and fluffy, about 2 minutes.

Beat in the egg and 1 tablespoon vanilla until combined.

 

Add the flour, poppyseeds, baking soda, and salt, and beat to combine.

Beat in the sour cream until just combined.

Spread the batter over the bottom and 1 1/4 inch up sides of the prepared pan, creating a boat for the custard.

Making sure batter on sides is 1/4 inch thick and you have an even layer of batter on the bottom (see above photos).

Make the custard:

Whisk together the egg yolks and 2 tablespoons sugar in a medium bowl until combined.

Place the cream over medium heat and gently warm until steaming.

Remove from the heat and stir in the vanilla.

In a slow stream, whisk about 1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble.

Whisk in the remaining cream.

In a bowl, combine the blueberries, sugar, and flour.

Sprinkle 1 1/2 cups of berries over the custard.

It’s going to be jiggly.

Bake for 25 minutes.

Remove from the oven and gently pour over the remaining custard, then sprinkle on the remaining berries.

Bake another 20 – 25 minutes until the sides of the cake are deep golden.

The custard should be pretty jiggly in the center.

If you want a looser custard, bake a total of 45-48 minutes.

Let cool, then release the cake from the mold.

Refrigerate 1-2 hours or until ready to serve. The colder your cake is, the more set your custard will be.

When ready to eat, generously dust the top of the cake with powdered sugar and enjoy!!

Pour 3/4 of custard into the center of the cake, reserving the remaining 1/3 cup.

It’s that simple!