Marbled Castella Cake with Vanilla & Blueberry

👩‍🍳 Step-by-Step Instructions

1️⃣ 🫐🍋 Make the Blueberry Purée

1. Place the blueberries and lemon juice in a small saucepan over medium heat.
2. Cook for 5–6 minutes until the berries burst and release their juices.
3. Blend the mixture until smooth using an immersion blender, or mash with a fork for a rustic texture.
4. Stir in the cornstarch and return to the heat, cooking for 1 more minute until slightly thickened.
5. Let cool slightly before using.

2️⃣ 🔥🧁 Prepare the Pan

6. Preheat the oven to 160°C (320°F).
7. Grease a 24 cm loaf pan and line with parchment paper, allowing overhang on the sides for easy removal after baking.

3️⃣ 🥚🍬 Whip the Eggs

8. In a large mixing bowl, combine the eggs, sugar, and honey.
9. Beat with a hand mixer or stand mixer for 5–7 minutes until the mixture is pale, thick, and triples in volume. It should fall in a thick ribbon when the beaters are lifted.

4️⃣ 🌼🥛 Add Flavorings

10. Add the vanilla extract (or seeds from the vanilla pod).
11. Slowly pour in the milk while gently whisking to maintain volume.
12. Drizzle in the cooled melted butter and fold it in carefully until incorporated.

5️⃣ 🍰🧂 Incorporate the Dry Ingredients