Blueberry panstard? Cakestard? No. Stardcake…erm. How about blueberry cuscake? I’m tryin’ to Brangelina this lovely blueberry dessert. Because it is a suprising, yet magical combination between custard and pancake. And shouldn’t all magical combinations of things have their names blended together?
I saw this on The Misfit Baker’s (now retired) blog awhile ago. And since Neal recently bought a ginormous bag of frozen blueberries (which I also used here), I decided to give it a go. The recipe is super simple and doesn’t have a lot of steps which is something I love about all of Starr’s recipes. This particular recipe is as simple as blend, pour, sprinkle and bake.
It tastes like a delicate blueberry custard with a bit of pancake-feel going on around the edges and bottom. Which is pretty much how Starr described it on her blog, as a mix between custard and pancake. In fact, that very description is what led me to pin the recipe.
The only mods I made:
- I was feeling extra non-measure-y, so I just drained and dumped in a whole 12.3 oz box of firm silken tofu in the food processor. This, instead of measuring out 1 1/2 cups of pureed tofu. Seemed about right.
- Didn’t have a 10-inch spring form pan, so I used an 8-inch baker’s pan. This resulted in a thicker custard cake and I had to bake it an extra 15 minutes as a result.
Even with my janky mods, it came out delicious! I ate it warm. I ate it cold (before I even realized that’s like a thing that French people actually do). In all variations, it was tasty. But my favorite way to eat it was warm with a glass of almond milk.
This blueberry flaugnarde was lovely to eat for breakfast and for dessert! It could even be a great afternoon snack. But of course if I ate it in the afternoon I’d have to follow it with a nice long nap. So if someone asked me what I did that day I could say — oh, I had some blueberry cuscake and an afsnap (afternoon snack and nap).