Phyllo, an easy custard, and blueberries come together to create a mind-blowing dessert that feeds a crowd!
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Crinkle cakes are back, and they’re going viral all over again. So, you’ll love this easy blueberries and cream crinkle cake. I’ve shared my Greek custard crinkle cake and my ruffled pumpkin pie crinkle cake, but this is my creamy lemon custard with fresh blueberry version. It’s so bright and delicious. The custard couldn’t be easier to make with just five ingredients and soaks into the crispy baked phyllo to create a dreamy lemony crinkle cake. Plus, you can change the berries to make it your own. This incredible dessert is simple to make, and everyone will love it.
Why you’ll make this all summer
Sweet and tangy blueberries
Creamy lemon custard
Crispy, buttery phyllo top
Soft, bread pudding-like center
An easy, bright, creamy, crispy, lemony, blueberry dessert that can feed a crowd!
Just 8 ingredients
- # 4 Phyllo pastry
- Unsalted butter -melted
- Blueberries -fresh or frozen
For the Custard:
- Heavy whipping cream
- Sweetened condensed milk
- Eggs
- Pure vanilla extract
- Zest of a lemon
Working with phyllo
Working with phyllo is easy if you follow a few tips. First, you’ll find it in your supermarket’s freezer section, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your crinkle cake. Then, set it on the counter to come to room temperature for about two hours before you’ll work with it. Be sure to leave the phyllo in the package while it’s on the counter so it doesn’t dry out. Remove the phyllo from the package when ready, and store any leftovers refrigerated in plastic for up to a week.
How to make Blueberries and Cream Crinkle Cake
- Preheat the oven to 350 °F, 180 °C.
- Stack two phyllo sheets together and gather them to create an accordion shape. (See video)
- Place them into a 9 x 13-inch baking pan.
- Drizzle and brush the melted butter over the phyllo and bake on the center rack of the preheated oven for 20 minutes.
- Prepare the custard by whisking all the ingredients together well until the egg is incorporated.
- Pour the custard over the toasted phyllo and top with blueberries.
- Return the pan to the center rack of the oven and bake for an additional 30 minutes or until golden.
- Dust with confectioner’s sugar and serve.
Substitutions
My favorite berries to use are blueberries because they provide the perfect amount of sweetness and tart. However, you can substitute strawberry slices, blackberries, raspberries, or your favorite berry combination. You can even leave the berries out and add chopped pistachios, sliced almonds, or chocolate chips. Let me know what you add!
Serving
Once you pull your crinkle cake out of the oven, let it sit for a bit to allow the custard to set. I think it makes twelve perfect servings, but you can slice it however you like. Then, top each slice with homemade whipped cream, ice cream, or powdered sugar. There are so many popular versions on TikTok right now, and I have an idea for a rose-shaped baklava crinkle cake that you’ll be the first to know about once I’ve perfected it. Share your pictures with me, and let me know what you add. Kali Orexi!
Blueberries & Cream Crinkle Cake
This easy blueberry crinkle cake is so delicious. Phyllo, an easy custard and blueberries come together to create a dessert that feeds a crowd.
Ingredients
- 1 pound (#4) phyllo pastry
- 1/2 pound unsalted butter, melted
- 1 -2 cups blueberries
For the Custard:
- 2 cups heavy whipping cream
- 1 14oz (400g) sweetened condensed milk
- 2 eggs
- 2 teaspoons pure vanilla extract
- zest of a lemon
Instructions
Preheat the oven to 350 °F, 180 °C.
Stack 2 phyllo sheets together and gather them to create an accordion shape. (See video) Place them into a 9 by 13-inch baking pan.
Drizzle and brush the melted butter over the phyllo and bake on the center rack of the preheated oven for 20 minutes.
Prepare the custard by combining all of the ingredients together. Whisk well until the egg is incorporated.
Pour the custard over the toasted phyllo and top with the blueberries.
Return the oan to the centr rack of the oven and bake for an additional 30 minutes or until golden.
Dust with confectioner's sugar and serve. Kali Orexi!
Notes
Substitutions: The berries can be substituted for strawberry slices, blackberries, or raspberries.
Leave the berries out altogether and add ground pistachios or sliced almonds.
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Hi Dimitra. This sounds so yummy, I will def try. I am wondering tho…when this is made ahead of a dinner party, I assume it needs to be put in fridge if not eaten in 30 mins or so? Is it good served after it’s been in fridge or best right after cooking in oven?
And also, if stored in fridge, how long is it good for?
TIA!
Hi Dimitra, my blueberry lemon crinkle cake didn’t quite make it. I believe the problem started with the baked phyllo. Mine came out all stuck together – maybe there was too much butter? I put in 1/2 pound butter and 2 tablespoons because it was left over and had difficulty getting the custard and blueberries to go in between the phyllo. So there were more blueberries on top and just a few inside. Any thoughts?
Hi!
It sounds like the excess butter might have caused the phyllo layers to stick together. For better results, try using a more measured amount of butter—usually about 1 stick (1/2 cup) for layering should be sufficient. If the layers are too greasy, it can make it difficult for the custard and blueberries to be evenly distributed.
To improve your next attempt:
1. **Butter Amount**: Use a consistent amount of butter, around 1/2 cup (1 stick) for layering the phyllo. This should prevent the layers from sticking together too much.
2. **Layering**: Make sure to separate the phyllo sheets gently and evenly butter each layer without overdoing it. This will help create distinct layers and allow the custard and blueberries to be distributed better.
3. **Adding Fillings**: After layering and before baking, gently spread the custard and blueberries evenly over the phyllo to ensure they are well-distributed.
I hope these tips help, and your next blueberry lemon crinkle cake turns out beautifully!