This blueberry lemon crinkle cake looks WAY more difficult than it is. It's made with phyllo dough and a creamy custard base, topped with blueberries, and can be enhanced with a lemon syrup.
1: Thaw phyllo dough completely in refrigerator overnight.
2: Preheat your oven to 350 degrees.
3: Grab a 9x13 pan and prepare it.
4: Working with 1 sheet of phyllo dough at a time, gather/fold into a loose accordion about 1 inch thick.
5: Place in prepared pan, folds facing up, and repeat until all phyllo dough has been used. Adjust/fluff the phyllo accordions to fill the pan loosely with no dense folds.
6: Brush the dough with the entire stick of butter, then put in the oven for 20 minutes at 325 degrees, keeping an eye on it to prevent burning.
7: For the custard, whisk together the heavy cream, eggs, sugar, and lemon zest.
8: Remove phyllo from oven and pour the custard evenly over the top; top with blueberries.
9: Return to oven and bake until the top is golden and crispy, about 30 minutes.
10: (Optional) Prepare the syrup by combining sugar, water, and lemon juice in a saucepan over medium heat. Whisk to combine and heat to a simmer until thickened.
11: When the cake is golden and the baking time is complete, drizzle the warm syrup over the top.
12: Allow cake to cool to room temperature, cut, and serve.
