Name: Blueberry Lemon Curd Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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)

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

Scale

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)

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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