Go Back

Blueberry Lemon Curd Cake

A delightful and creamy lemon curd cake swirled with juicy blueberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 piece Zest of 1 lemon
  • 0.5 cups homemade lemon curd
Filling and Toppings
  • 1 cup fresh blueberries
  • Powdered sugar for dusting
  • Whipped cream for serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing Batter
  1. In another bowl, beat the butter and sugar together until fluffy.
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest.
  3. Mix in the dry ingredients alternately with the buttermilk.
  4. Fold in the lemon curd and blueberries gently.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 25-30 minutes or until a toothpick comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Serving
  1. Serve dusted with powdered sugar and topped with whipped cream.

Notes

This cake is best enjoyed fresh, but it can hold up nicely in your fridge for about 3-4 days. Wrap it tightly to keep it moist, and you can also freeze slices for up to 3 months. Let them thaw in the fridge overnight for the best texture.