why make this recipe
Blueberry Lemon Curd Cake is a delightful dessert that brings together the tangy flavors of lemon and the sweetness of fresh blueberries. This cake is perfect for celebrations, gatherings, or even a cozy family dessert night. The refreshing taste and moist texture make it a favorite among cake lovers. It’s not only delicious, but it’s also visually appealing with its vibrant colors and layers.
how to make Blueberry Lemon Curd Cake
Ingredients :
- 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)
- 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
- 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 :
- 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.
- For the blueberry sauce, combine 1 cup of fresh blueberries, 4 tbsp of sugar, and 2 tbsp of water in a small saucepan over medium heat. Cook until thickened, about 5-7 minutes.
- For the lemon curd, whisk together milk, lemon juice, sugar, and cornstarch in a saucepan. Heat and whisk until thickened, about 5-7 minutes. Stir in butter and turmeric.
- Once the cakes have cooled, layer the first on a serving plate, spreading lemon curd and blueberry sauce over it. Add the second layer and repeat the process.
- Frost the cake with buttercream frosting and garnish with fresh blueberries if desired.
how to serve Blueberry Lemon Curd Cake
Serve this delicious cake at room temperature. You can slice it into generous pieces and serve it on dessert plates. A dollop of whipped cream or a scoop of vanilla ice cream would make a great topping. For an extra touch, sprinkle some lemon zest or add more fresh blueberries on top.
how to store Blueberry Lemon Curd Cake
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to cover it well to prevent it from drying out.
tips to make Blueberry Lemon Curd Cake
- Use fresh blueberries for the best flavor and texture.
- Tossing the blueberries in flour helps keep them from sinking in the batter.
- Make sure your butter is at room temperature for the frosting to ensure it mixes well.
- Feel free to adjust the lemon juice and sugar levels to suit your taste for a more tart or sweeter cake.
variation
You can add a layer of cream cheese frosting for a richer flavor. Alternatively, you could also use other berries like raspberries or strawberries for a different twist.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them directly to the batter without thawing; they may release some juice but will still taste great.
2. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Check that all other ingredients are gluten-free as well.
3. Can I freeze this cake?
Yes, you can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will last for up to 3 months.
Blueberry Lemon Curd Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the tangy flavors of lemon with the sweetness of fresh blueberries, perfect for celebrations or cozy family nights.
Ingredients
- 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)
- 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
- 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
- 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.
- For the blueberry sauce, combine 1 cup of fresh blueberries, 4 tbsp of sugar, and 2 tbsp of water in a small saucepan over medium heat. Cook until thickened, about 5-7 minutes.
- For the lemon curd, whisk together milk, lemon juice, sugar, and cornstarch in a saucepan. Heat and whisk until thickened, about 5-7 minutes. Stir in butter and turmeric.
- Once the cakes have cooled, layer the first on a serving plate, spreading lemon curd and blueberry sauce over it. Add the second layer and repeat the process.
- Frost the cake with buttercream frosting and garnish with fresh blueberries if desired.
Notes
Use fresh blueberries for the best flavor. Make sure butter is at room temperature for frosting. Adjust lemon juice and sugar for desired tartness or sweetness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
