You Won’t Believe How Zesty and Creamy This Cake Is!

Imagine biting into a slice of Blueberry Lemon Curd Cake, where the bright burst of blueberries meets the tangy sweetness of homemade lemon curd. This cake isn’t just any dessert; it’s a delightful balance of flavors that will have your taste buds dancing! Perfect for entertaining guests or treating yourself after a long day, it’s light yet indulgent, quick to whip up, and guarantees smiles all around.

Why Make This Recipe

Why should you drop everything and bake this cake? Well, for starters, it’s an absolute crowd-pleaser. Imagine your friends and family leaning in for a second (or third) slice because it’s that good. Not to mention, it’s super easy to clean up — a one-bowl wonder! Plus, using fresh blueberries means you get to show off your gourmet skills without breaking the bank. Who doesn’t want a fancy dessert that feels effortless? 😄

Ingredients

You don’t need fancy stuff — just these basics!

270 ml Low Fat Milk (or mix 240ml regular milk with 30 ml water)
18 ml Lemon Juice
90 g Unsweetened Yogurt (or Greek style plain yogurt)
Zest of 2-3 Lemons
270 g Cane Sugar (or castor sugar)
2 tsp Vanilla Extract
120 ml Vegetable Oil
310 g All-Purpose Flour
2 tbsp Cornstarch (sifted)
2¼ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
10-12 Fresh Blueberries per Layer (Tossed in 2-3 tbsp of flour)
130 ml Low Fat Milk (or mix 120ml regular milk with 15ml water)
95 ml Lemon Juice (freshly squeezed)
100 g Cane Sugar (or castor sugar)
2 tbsp Cornstarch
28 g Butter (soft)
Pinch of Turmeric Powder for Color
330 g Butter (room temperature; dairy-free butter sticks will work)
270 g Powdered Sugar (sifted)
2 tsp Vanilla Extract
45 ml Homemade Blueberry Sauce (slightly warm or at room temp)

Directions

Cake Instructions

Preheat that oven to 350°F (175°C) and grease your cake pans.
In a large mixing bowl, combine your milk, lemon juice, yogurt, lemon zest, sugar, vanilla extract, and vegetable oil. Mix until smooth!
Gradually fold in the flour, cornstarch, baking powder, baking soda, and salt.
Toss the blueberries with 2-3 tbsp of flour, then gently fold them into the batter.
Pour the mixture evenly into your prepared pans and bake for 25-30 minutes until golden.

Homemade Blueberry Sauce Instructions

In a saucepan over medium heat, combine fresh blueberries with sugar and a splash of water.
Allow it to cook down for 5-10 minutes until you get a nice, thick sauce. Set aside.

Lemon Curd Instructions

In a heatproof bowl, combine lemon juice, sugar, cornstarch, and butter.
Whisk it together over a pot of simmering water until thickened, about 10 minutes. Add a pinch of turmeric for color.

Cake Assembly Instructions

Once the cakes are cool, slice them in half for layers.
Stack one layer on a serving plate, layer with blueberry sauce and a dollop of lemon curd.
Repeat with the remaining layers, finishing with a layer of curd on top.

How to Make Blueberry Lemon Curd Cake (Overview)

To nail this cake, start by whipping up the cake batter, pour it into the pans, and let it bake to fluffy perfection. While that’s happening, simmer up a quick blueberry sauce for that tart sweetness and prepare a vibrant lemon curd for that zesty kick. Once everything cools, stack away — it’s all about those layers! Pro tip: Let the cake chill in the fridge before serving; it firms up beautifully!

How to Serve Blueberry Lemon Curd Cake

This beauty makes an appearance on the table with layers of golden cake, glistening blueberry sauce, and smooth lemon curd, perfect for a fresh and fruity dessert! Pair with a dollop of whipped cream or a scoop of vanilla ice cream. 📷 Just imagine the colors and aromas wafting through your kitchen — it’s a feast for both the eyes and the palate!

How to Store Blueberry Lemon Curd Cake

Store any leftovers in the fridge for up to 5 days, although I doubt it’ll last that long! For longer storage, feel free to freeze the cake before you add the topping. Just wrap it tightly and pop it in the freezer. When you’re ready to devour it, let it thaw overnight in the fridge and add the sauce before serving.

Tips to Make Blueberry Lemon Curd Cake

Don’t overlook the blueberry tossing in flour; it prevents them from sinking.
Use lemons at room temperature for the most juice.
Room temperature ingredients create a smoother batter, so don’t skip this step!
You can swap Greek yogurt for sour cream if you’re in a pinch.
Make sure to sift your powdered sugar; it makes a big difference in that smooth frosting.

Variation

Feeling adventurous? Try adding a hint of coconut for a tropical twist! Or make it vegan by swapping eggs for applesauce and using plant-based butters and milk. You can even swap blueberries for other fruits like raspberries or strawberries. The possibilities are endless!

FAQs

1. Can I prepare this cake ahead of time?
Absolutely! You can bake the layers a day in advance and assemble just before serving.

2. How do I make it gluten-free?
Substitute all-purpose flour with a gluten-free blend.

3. Can I use frozen blueberries?
Yes, but don’t forget to thaw and drain them first before adding!

📌 Pin this recipe for your next cozy dinner night!

Blueberry Lemon Curd Cake

A delightful balance of bright blueberries and tangy homemade lemon curd, this cake is a crowd-pleaser that’s easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

For the Cake

270 ml Low Fat Milk (or mix 240ml regular milk with 30 ml water)
18 ml Lemon Juice
90 g Unsweetened Yogurt (or Greek style plain yogurt)
2-3 pieces Zest of 2-3 Lemons
270 g Cane Sugar (or castor sugar)
2 tsp Vanilla Extract
120 ml Vegetable Oil
310 g All-Purpose Flour
2 tbsp Cornstarch (sifted)
2.25 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
10-12 pieces Fresh Blueberries per Layer (Tossed in 2-3 tbsp of flour)

For the Lemon Curd

130 ml Low Fat Milk (or mix 120ml regular milk with 15ml water)
95 ml Lemon Juice (freshly squeezed)
100 g Cane Sugar (or castor sugar)
2 tbsp Cornstarch
28 g Butter (soft)
Pinch Turmeric Powder for Color

For the Frosting

330 g Butter (room temperature; dairy-free butter sticks will work)
270 g Powdered Sugar (sifted)
2 tsp Vanilla Extract
45 ml Homemade Blueberry Sauce (slightly warm or at room temp)

Instructions

Cake Instructions

Preheat the oven to 350°F (175°C) and grease your cake pans.
In a large mixing bowl, combine your milk, lemon juice, yogurt, lemon zest, sugar, vanilla extract, and vegetable oil. Mix until smooth!
Gradually fold in the flour, cornstarch, baking powder, baking soda, and salt.
Toss the blueberries with 2-3 tbsp of flour, then gently fold them into the batter.
Pour the mixture evenly into your prepared pans and bake for 25-30 minutes until golden.

Homemade Blueberry Sauce Instructions

In a saucepan over medium heat, combine fresh blueberries with sugar and a splash of water.
Allow it to cook down for 5-10 minutes until you get a nice, thick sauce. Set aside.

Lemon Curd Instructions

In a heatproof bowl, combine lemon juice, sugar, cornstarch, and butter.
Whisk it together over a pot of simmering water until thickened, about 10 minutes. Add a pinch of turmeric for color.

Cake Assembly Instructions

Once the cakes are cool, slice them in half for layers.
Stack one layer on a serving plate, layer with blueberry sauce and a dollop of lemon curd.
Repeat with the remaining layers, finishing with a layer of curd on top.

Notes

Let the cake chill in the fridge before serving; it firms up beautifully!

Keyword Baking, Blueberry Cake, Dessert Recipe, Homemade Cake, Lemon Curd

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