Are you ready to dive into a delightful dessert that combines the tartness of lemons with the sweetness of blueberries? This Blueberry Lemon Curd Cake is not only visually stunning but also offers a burst of flavor that is sure to impress. With layers of moist cake, tangy lemon curd, and a homemade blueberry sauce, this cake is perfect for any special occasion or a weekend treat.

Why Make This Recipe

There are countless reasons to make this Blueberry Lemon Curd Cake. First and foremost, it’s delicious! The combination of zesty lemon and fresh blueberries creates a refreshing and uplifting flavor profile that is especially perfect for spring and summer gatherings. Additionally, the cake is relatively easy to prepare and doesn’t require any specialized baking skills, making it a fantastic choice for beginner bakers and experienced chefs alike. Whether you’re celebrating a birthday, hosting a tea party, or just craving something sweet, this cake is bound to be a crowd-pleaser.

How to Make Blueberry Lemon Curd Cake

Making a Blueberry Lemon Curd Cake is a straightforward process, but it does involve several components. You’ll prepare the cake layers, the lemon curd, and the blueberry sauce separately before assembling the cake. Let’s break down the process into manageable steps, so you’ll feel confident tackling each part.

Ingredients

Here’s the full list of ingredients you’ll need to whip up this delightful cake:

For the Cake Layers:

270 ml Low Fat Milk (or mix 240ml of 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)

For the Lemon Curd:

130 ml Low Fat Milk (or mix 120ml of regular milk with 15ml of 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

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)

Directions

Cake Instructions

Preheat your oven to 350°F (175°C) and grease your cake pans.
In a large mixing bowl, combine the milk, lemon juice, yogurt, lemon zest, sugar, vanilla extract, and vegetable oil. Mix well until fully combined.
In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
Fold in the blueberries tossed in flour to prevent them from sinking during baking.
Divide the batter evenly between your prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Homemade Blueberry Sauce Instructions

In a small saucepan over medium heat, combine 1 cup of fresh blueberries, 4 tbsp of sugar, and 2 tbsp of water.
Cook until the blueberries begin to burst and the mixture thickens, about 5-7 minutes, stirring gently to avoid burning.
Remove from heat and let cool slightly before using.

Lemon Curd Instructions

In a saucepan, whisk together the milk, lemon juice, sugar, and cornstarch.
Place the saucepan over medium heat and continue whisking until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the softened butter and a pinch of turmeric for color.
Allow the lemon curd to cool before using it to layer your cake.

Cake Assembly Instructions

Once the cakes have completely cooled, place one layer on a serving plate or cake stand.
Spread a layer of lemon curd over the cake, followed by a layer of blueberry sauce.
Top with the second layer of cake and repeat the process: add lemon curd and blueberry sauce.
Frost the top and sides of the entire cake with the buttercream frosting made from the room temperature butter, powdered sugar, and vanilla extract.
Optionally, garnish the top with fresh blueberries for an extra special touch.

Pro Tips for Success with Blueberry Lemon Curd Cake

Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before you start baking. This helps create a smooth batter and a fluffy texture.
Don’t Overmix: Mix the batter just until combined to avoid dense cake. Overmixing can lead to tough cake layers.
Sift Dry Ingredients: Sifting flour and cornstarch helps to aerate them, leading to a lighter cake.
Fresh Blueberries: For the best flavor and texture, use fresh blueberries if available—they will give you the best results.
Chill Lemon Curd: Let the lemon curd cool completely before layering, ensuring it doesn’t melt the frosting or make the cake soggy.

Flavor Variations for Blueberry Lemon Curd Cake

Mix Berries: Swap out or add different berries, such as raspberries or blackberries, for a berry medley effect.
Herbs: Incorporate fresh herbs like basil or mint in the blueberry sauce for a unique twist.
Coconut: Add shredded coconut to the frosting to give the cake a tropical flair.
Lemon Zest Frosting: Mix some lemon zest into the buttercream for an extra lemony flavor.
Nutty Touch: Sprinkle toasted almond slices or pistachios on top of the cake for a crunch.

Serving Suggestions for Blueberry Lemon Curd Cake

This Blueberry Lemon Curd Cake is perfect for a variety of occasions. Serve it at birthday parties, brunch gatherings, or family get-togethers. For a more formal setting, pair it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. A light dusting of powdered sugar can add a beautiful finishing touch. Enjoy it with a cup of tea or sparkling lemonade for a refreshing afternoon treat.

Storage and Freezing Instructions for Blueberry Lemon Curd Cake

To store leftovers, cover the cake with plastic wrap or place it in an airtight container if you have leftover slices. Keep it refrigerated, where it will stay fresh for up to 3-5 days. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the fridge overnight before serving. Note that while the cake can be frozen, the texture of the frosting may slightly change upon thawing.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|———–|—————|
| Calories | 350 |
| Protein | 4g |
| Carbs | 50g |
| Fat | 15g |
| Fiber | 1g |
| Sodium | 200mg |

FAQ About Blueberry Lemon Curd Cake

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just be sure to toss them in flour to prevent them from sinking during baking. Frozen blueberries may release more moisture than fresh ones, so the cake might be slightly denser but still delicious.

Is it possible to make this cake dairy-free?

Absolutely! You can replace the regular milk with plant-based alternatives like almond milk or coconut milk. For yogurt, opt for dairy-free yogurt. Additionally, ensure that you use dairy-free butter sticks for the frosting.

How long does the lemon curd last in the fridge?

Homemade lemon curd can last in the refrigerator for about 1-2 weeks when stored in a clean, airtight container. Make sure to give it a good stir before using if it thickens in the fridge.

Can I make the cake ahead of time?

Yes, the layers of this cake can be made ahead of time. Bake the cake layers and refrigerate or freeze them until you’re ready to assemble. The lemon curd and blueberry sauce can also be made a day or two in advance.

Does the cake need to be refrigerated?

Yes, due to the lemon curd and frosting, it’s a good idea to store the cake in the refrigerator. This will keep it fresh and safe to eat.

Final Thoughts

The Blueberry Lemon Curd Cake is a delightful dessert that perfectly balances sweet and tart flavors. With its vibrant colors and delicious layers, it’s sure to be a hit at any gathering. Whether served at a formal occasion or just enjoyed on a quiet afternoon, this cake is a treat that brings joy to the table. So go ahead, gather your ingredients, and treat yourself and your loved ones to this scrumptious masterpiece! Happy baking!