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.

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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