Vegan Baked Blueberry Lemon Custard Bowls
Creamy, tangy, and perfectly comforting
These Vegan Baked Blueberry Lemon Custard Bowls are a bright, creamy dessert with the perfect balance of tangy lemon and sweet juicy blueberries. The custard bakes gently in ramekins until silky smooth, while the blueberries burst with flavor on top.
Made without eggs or dairy, this plant-based custard uses simple ingredients to create a rich texture that’s light yet indulgent.
🛒 Ingredients
Custard Base
- 1½ cups unsweetened plant milk (almond, soy, or oat)
- ½ cup coconut cream
- ⅓ cup maple syrup or sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- Pinch salt
Topping
- ½ cup fresh blueberries
- 1 tsp lemon zest
- Optional: sprinkle of raw sugar for caramelized top
👩🍳 Instructions
1️⃣ Preheat the Oven
Preheat oven to 350°F (175°C).
Place 4 small ramekins in a baking dish.
2️⃣ Prepare the Custard
In a saucepan whisk together:
- plant milk
- coconut cream
- maple syrup
- cornstarch
- salt
Cook over medium heat while whisking until thick and smooth (about 4–5 minutes).
Remove from heat and stir in:
- vanilla
- lemon zest
- lemon juice
3️⃣ Fill the Ramekins
Pour the custard evenly into the ramekins.
Top with fresh blueberries and extra lemon zest.
4️⃣ Bake
Pour hot water into the baking dish around the ramekins (water bath).
Bake for 20–25 minutes until set.
5️⃣ Cool & Serve
Let cool slightly, then chill for 1–2 hours.
Serve topped with extra berries or a sprinkle of sugar.
🍽 Serving Ideas
These custard bowls pair beautifully with:
🍓 fresh berries
🥥 coconut whipped cream
🍪 shortbread cookies
☕ espresso or tea
💡 Tips for Perfect Custard
⭐ Use soy milk for the creamiest texture.
⭐ Don’t skip the water bath—it prevents cracking.
⭐ Chill before serving for the best texture.
⭐ Add raspberries or blackberries for variation.
These Vegan Baked Blueberry Lemon Custard Bowls are elegant, refreshing, and bursting with flavor. The creamy lemon custard paired with sweet blueberries makes a perfect dessert for spring, summer, or any time you want something light and indulgent.
