Triple Berry Custard Cake

Sarah Smith

Grain Free

  • Prep: 25 minutes
  • Cook: 65 minutes
  • Yield: 6 Servings

Strawberries, blueberries, and blackberries make a wonderful combination in this simple and delicious dish. We've enjoyed this for breakfast, brunch, or even dessert. I like to make a double batch so there is plenty to last throughout the week. If topped with some whipped cream, this would make a great Independence Day dessert since it would be red, white, and blue!


  • 3/4 cup (1 1/2 sticks) butter, preferably from grass-fed cows
  • 1/3 cup mild-flavored honey
  • 4 eggs, preferably from pastured hens
  • 1/2 cup full-fat plain yogurt
  • 1 tsp organic vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp Celtic sea salt
  • 1 1/2 Tbsp coconut flour
  • 2 Tbsp pecan or almond flour, preferably from crispy nuts*
  • 1 cup frozen blueberries**
  • 14 medium-large frozen strawberries**
  • 1/2 cup frozen marion blackberries**


  1. Melt the butter in a small saucepan over low heat. Turn off heat, add honey, and stir a bit.
  2. In a medium bowl, combine eggs, yogurt, vanilla, almond extract, and salt. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
  3. Add melted butter and honey to wet ingredients and whisk or blend.
  4. Add nut flour and coconut flour and blend until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the nut flour (which doesn't get particularly fine when I grind it in the food processor). If you are not using an immersion blender, then the coconut flour needs to be sifted so it won't clump in the batter.
  5. Use a bit of cold butter to generously grease an 8”X8” glass dish.
  6. Sprinkle the fruit on the bottom of the glass dish, then pour the wet mixture over the top. (Note: the fruit will float up while it is cooking.)
  7. Bake at 325°F for 65 minutes (or a bit less if you use fresh fruit). The custard cake is done when the edges are nicely browned and the center is no longer wet with just a bit of jiggle.
  8. Remove from oven and cool. This can be served warm or cold, although I particularly like it when it is cold. For a special treat, top with a bit of whipped cream.

*Crispy nuts are nuts that have been soaked in water and sea salt for 12-24 hours and then dehydrated.

**Unless it is local berry season, I find that frozen berries have far superior taste to the fresh berries found in the produce department.

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