Why Make This Recipe
Blueberry Lemon Curd Cake is a delightful dessert that combines the tartness of lemon with the sweetness of blueberries. This cake is perfect for any occasion, whether it’s a summer picnic or a birthday celebration. The layers of soft cake and creamy lemon curd make it a refreshing treat that will impress your family and friends. Plus, it’s a great way to use fresh blueberries when they are in season!
How to Make Blueberry Lemon Curd Cake
Ingredients
- 270 ml Low Fat Milk* (or mix 240ml (1cup) of regular milk with 30 ml (2 tbsp) 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 (1/2 cup) of regular milk with 15ml (1 tbsp) 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 your oven to 180°C (350°F) and grease two 9-inch round cake pans.
- In a bowl, mix the low-fat milk, lemon juice, yogurt, lemon zest, cane sugar, vanilla extract, and vegetable oil until smooth.
- In another bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries that have been tossed in flour.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
Homemade Blueberry Sauce Instructions
- In a small pot, cook fresh blueberries with a bit of sugar over medium heat until they burst and the sauce thickens. Set aside to cool.
Lemon Curd Instructions
- In a saucepan, whisk together the low-fat milk, lemon juice, sugar, cornstarch, and butter. Cook over medium heat, stirring constantly until it thickens. Add a pinch of turmeric for color if desired. Remove from heat and let cool.
Cake Assembly Instructions
- Once the cakes have cooled, place one layer on a serving plate. Spread a layer of lemon curd followed by a layer of blueberry sauce.
- Add the second cake layer on top and repeat the process with lemon curd and blueberry sauce.
- Frost the sides and top of the cake with room temperature butter and powdered sugar combined with vanilla extract.
How to Serve Blueberry Lemon Curd Cake
Slice the cake into wedges and serve it on a dessert plate. You can garnish with additional fresh blueberries and a sprinkle of powdered sugar for added flair. This cake pairs wonderfully with coffee or tea, making it a delightful dessert for afternoon gatherings.
How to Store Blueberry Lemon Curd Cake
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. For longer storage, you can freeze slices of the cake, wrapping them tightly in plastic wrap before placing them in a freezer-safe container. To enjoy later, thaw in the refrigerator overnight.
Tips to Make Blueberry Lemon Curd Cake
- Make sure all ingredients, especially the butter and eggs, are at room temperature for better mixing and texture.
- Toss the blueberries in flour to prevent them from sinking to the bottom of the cake during baking.
- You can use store-bought lemon curd if you prefer to save time.
Variation
Feel free to customize your cake by adding nuts, like pecans or almonds, for added crunch. You can also experiment with different fruits like raspberries or strawberries in place of blueberries.
FAQs
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
How can I make the lemon curd without dairy?
You can use coconut milk or any plant-based milk along with dairy-free butter to make a dairy-free lemon curd.
Can I prepare the cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and assemble it the day you plan to serve it for optimal freshness.
Blueberry Lemon Curd Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F) and grease two 9-inch round cake pans.
- In a bowl, mix the low-fat milk, lemon juice, yogurt, lemon zest, cane sugar, vanilla extract, and vegetable oil until smooth.
- In another bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries that have been tossed in flour.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
- In a small pot, cook fresh blueberries with a bit of sugar over medium heat until they burst and the sauce thickens. Set aside to cool.
- In a saucepan, whisk together the low-fat milk, lemon juice, sugar, cornstarch, and butter. Cook over medium heat, stirring constantly until it thickens.
- Add a pinch of turmeric for color if desired. Remove from heat and let cool.
- Once the cakes have cooled, place one layer on a serving plate. Spread a layer of lemon curd followed by a layer of blueberry sauce.
- Add the second cake layer on top and repeat the process with lemon curd and blueberry sauce.
- Frost the sides and top of the cake with room temperature butter and powdered sugar combined with vanilla extract.