Introduction
This Blueberry Lemon Curd Cake is a symphony of flavors and textures, perfect for a sunny afternoon or a celebratory occasion. It features a light and tender vanilla cake studded with juicy blueberries, which are then layered with a bright, tangy lemon curd and finished with a fluffy lemon buttercream frosting. The combination of sweet berries, zesty lemon, and a moist, tender cake creates a dessert that is refreshing, elegant, and utterly delicious.
Why You’ll Love This Blueberry Lemon Curd Cake
- Perfectly Balanced Flavors: The sweetness of the blueberries and the tangy brightness of the lemon curd create a harmonious and refreshing taste.
- Incredibly Moist & Tender: The cake is designed to be light and fluffy, with a moist crumb that complements the creamy filling.
- Visually Stunning: The layers of cake, vibrant lemon curd, and a beautiful frosting make this cake a showstopper.
- A Taste of Summer: This cake captures the essence of fresh, summer flavors in every bite.
- A Versatile Dessert: Great for birthdays, brunches, or simply as a special weekend treat.
Ingredients
For the Vanilla Blueberry Cake:
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 ½ cups (180g) fresh or frozen blueberries, tossed with 1 tbsp flour
For the Homemade Lemon Curd:
- ½ cup (120ml) fresh lemon juice (from 2-3 lemons)
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- ¼ cup (57g) unsalted butter, cold and cubed
- 1 teaspoon lemon zest
For the Lemon Buttercream Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 5 cups (600g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment You’ll Need:
- Two 9-inch round cake pans
- Parchment paper
- Medium saucepan
- Large mixing bowls
- Electric mixer (stand or hand)
- Whisk and spatula
Instructions
Part 1: Make the Lemon Curd (can be made a day in advance)
- Combine & Cook: In a medium saucepan, whisk together the lemon juice, sugar, and egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Add Butter & Zest: Remove from heat and whisk in the cold, cubed butter, one piece at a time, until it is fully melted and incorporated. Stir in the lemon zest.
- Cool: Pour the curd into a heatproof container, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until firm.
Part 2: Make the Blueberry Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Combine: Reduce mixer speed to low. Add half of the dry ingredients, then the buttermilk, then the remaining dry ingredients, mixing until just combined.
- Add Blueberries: Gently fold the floured blueberries into the batter with a spatula.
- Bake: Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.
Part 3: Make the Lemon Buttercream & Assemble
- Make the Frosting: In a large bowl, use an electric mixer to beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time. Add the lemon juice, vanilla, and salt, and beat until light and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread the chilled lemon curd over the top, leaving a small border.
- Frost and Garnish: Place the second cake layer on top and gently press down. Use the remaining frosting to frost the top and sides of the cake. Garnish with a few fresh blueberries and lemon zest, if desired.
Storage and Essential Tips for the Best Results
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for the best batter texture.
- Don’t Overmix: Overmixing the cake batter will result in a tough, dense cake. Mix until the ingredients are just combined.
- Chill the Curd: A firm, chilled lemon curd is crucial for a stable cake layer.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Share Your Creation!
Did you bake this beautiful Blueberry Lemon Curd Cake? We’d love to see it! Share your photos on Instagram and tag @FoodieIdeas and use the hashtag #BlueberryLemonCurdCake.