Blueberry and Custard Slice

Cook and Prep Time

• 10 minutes to put together
• 40 minutes to cook

Ingredients

• 4 eggs
• 500g yogurt
• 1/4 cup of flour
• 1 tsp cinnamon
• 1 tsp vanilla essence
• ½ cup of frozen blueberries (mash for little bubs)
• 1 very ripe banana mashed

Directions

• Preheat the oven to 170 degrees
• Mix all of your ingredients in a baking dish except the blueberries
• Sprinkle the blueberries over the top
• Bake for 40 minutes until firm and knife comes out clean
• Allow to cool before slicing and serving
• Keep stored in the fridge for 3 days

Storage Instructions

Keep slices in an airtight container in the fridge for up to 3 days. These also freeze well — slice first, lay pieces on a tray to freeze, then transfer to a container. Defrost in the fridge overnight and bring to room temperature, or warm gently and check the temperature before serving so it is not too hot for bub.

Nutrition Notes

Built on eggs and yoghurt, this slice offers protein and naturally occurring fats along with calcium, choline, vitamin B12 and a little vitamin D. The blueberries add antioxidants and the banana brings gentle natural sweetness without any added sugar.

Parent Tip

Choose a full-fat plain or Greek yoghurt — little ones need the extra energy that full-fat dairy provides. For older children or the adults at the table, a light drizzle of maple syrup over the top adds a touch of sweetness.

Frequently Asked Questions

Can I make this dairy free?

The yoghurt is central to the custard texture and provides much of the protein and calcium, so it cannot easily be swapped without changing the recipe. If you need a dairy-free brekky slice, our other recipes may suit better.

From what age is this suitable?

It is suitable from around 6 months. For bubs under 12 months, mash the blueberries through the mixture rather than leaving them whole to reduce the choking risk.

Why is my slice tart rather than sweet?

If you use a plain Greek yoghurt the slice will be more custardy and less sweet, which is lovely for babies. Using a very ripe banana helps, and a little extra cinnamon or vanilla lifts the flavour.