Name: Blueberry Lemon Curd Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter (room temp); 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ¾ cup whole milk; ¼ cup lemon juice; Zest of 1 lemon; 1 ½ cups fresh or frozen blueberries (tossed with 1 tbsp flour); ½ cup lemon juice; Zest of 2 lemons; ½ cup sugar; 3 large egg yolks; ¼ cup unsalted butter; 1 cup unsalted butter; 3 ½ cups powdered sugar; 1–2 tbsp milk or cream; 1 tsp vanilla extract; Pink food coloring (gel recommended)

Jump to Recipe

If you’re searching for a gorgeous centerpiece that’s as delicious as it is dazzling, let me introduce you to my Blueberry Lemon Curd Cake. This cake combines tender vanilla layers bursting with juicy blueberries, a tangy homemade lemon curd, and a cloud of pink buttercream, transforming even the simplest gathering into something unforgettable. It’s zesty, sweet, and boasts a berry-studded surprise in every slice—absolutely perfect for spring and summer celebrations, or anytime you crave something utterly joyful and bright!

Blueberry Lemon Curd Cake Recipe - Recipe Image

Ingredients You’ll Need

Everything for this Blueberry Lemon Curd Cake is easy to find, yet each ingredient plays a vital role in building layers of flavor and color. From fresh citrus to creamy butter, everything matters to achieve that dreamy, bakery-level result.

All-Purpose Flour: Creates the perfect crumb for a soft, structured cake.
Baking Powder: Ensures a lovely rise and lightness in each bite.
Salt: Just a pinch brings out the natural sweetness and balances flavors.
Unsalted Butter (room temp): Adds rich flavor and moisture—using it at room temp makes for a fluffier batter.
Granulated Sugar: Sweetens the cake without overpowering those precious blueberry and lemon notes.
Large Eggs: Structure, richness, and a golden hue—don’t skip them!
Vanilla Extract: A must for warmth and depth that ties every element together.
Whole Milk: Keeps the cake irresistibly moist; whole milk works best for full flavor.
Lemon Juice: The star citrus that brightens the whole cake and makes it sing.
Zest of 1–2 Lemons: Intensifies the lemony aroma and taste, especially in the curd and cake batter.
Fresh or Frozen Blueberries: Tossed in a bit of flour, they turn each bite into a burst of fruitiness and gorgeous color.
Extra Flour (for blueberries): Helps prevent the berries from sinking as they bake.
Sugar (for lemon curd): Balances the curd with just enough sweetness.
Egg Yolks (for lemon curd): The secret to silky-smooth, lush lemon curd filling.
Butter (for lemon curd): Adds richness and sheen to the curd, making it irresistible.
Powdered Sugar (for frosting): Whips up smooth, creamy buttercream with just the right sweetness for finishing.
Milk or Cream (for frosting): Brings the buttercream to your desired consistency and creaminess.
Vanilla Extract (for frosting): A splash of warmth in your fluffy pink icing.
Pink Food Coloring: A little gel dye transforms your buttercream into the prettiest blush hue for that signature finish!

How to Make Blueberry Lemon Curd Cake

Step 1: Make the Lemon Curd

Start with your lemon curd—it’s a game-changer! Whisk together fresh lemon juice, zest, sugar, and egg yolks in a saucepan set over low heat. Stir constantly (don’t step away!) until it thickens beautifully, about 6 to 8 minutes. Once it coats the back of a spoon, swirl in the butter until glossy and smooth. Set aside to cool completely, and don’t be surprised if you need to stop yourself from eating it by the spoonful!

Step 2: Prepare Your Cake Pans and Preheat the Oven

Preheat your oven to 350°F (175°C) for that golden finish. Grease and line two 8-inch round cake pans with parchment—this makes sure your Blueberry Lemon Curd Cake pops right out with zero drama once baked!

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix is the foundation of your tender vanilla cake, ensuring a soft crumb and airy structure. Set it aside while you work on the wet ingredients.

Step 4: Cream Butter and Sugar, Then Add Eggs

Beat the room temperature butter with sugar until pale, fluffy, and oh-so-creamy. Add eggs one by one, letting each mix in well before the next. This step gives your Blueberry Lemon Curd Cake richness and stability, making every slice melt-in-your-mouth tender.

Step 5: Add Vanilla, Lemon Juice, and Zest

Mix in your vanilla extract, a generous drizzle of lemon juice, and all that fragrant zest. This combo infuses the cake with layers of citrusy flavor and that classic bakery aroma everyone will love.

Step 6: Combine Wet and Dry Ingredients Alternately With Milk

Alternate adding your dry ingredients and milk, starting and ending with the flour mix. Use gentle strokes to avoid overmixing—this keeps the cake soft. With each addition, your batter will look creamy, thick, and ready to cradle those blueberries.

Step 7: Fold in the Blueberries

Toss your blueberries with a tablespoon of flour, then fold them gently into the batter. This little step keeps the berries from sinking so you get beautiful pockets of fruit all through the cake.

Step 8: Bake and Cool the Cakes

Divide the batter evenly between your prepared pans. Smooth the tops, then bake for 30 to 35 minutes, or until a toothpick comes out clean. Let your cakes cool in the pans briefly, then turn them out onto racks to cool completely. This pause is just right for prepping your frosting—plus, a fully cooled cake is the secret to dreamy clean layers.

Step 9: Make the Pink Buttercream Frosting

With an electric mixer, beat the butter until creamy and pale. Slowly add the powdered sugar, a little at a time, adding in the vanilla and milk or cream until your buttercream is light, fluffy, and spreadable. A drop or two of pink food coloring will give it that luscious, party-perfect hue!

Step 10: Assemble the Blueberry Lemon Curd Cake

Ready for the fun part? Set one cake layer on your serving plate. Spread a gorgeous layer of lemon curd all over the top—don’t worry if a little drips down the side! Add the second layer and cover the entire cake with the pink buttercream, swirling as you go. If you like, pipe on some rosettes or dots, and crown it all with a scatter of blueberries. Voila! Your Blueberry Lemon Curd Cake is party-ready.

How to Serve Blueberry Lemon Curd Cake

Garnishes

Keep things simple and elegant with fresh blueberries, delicate lemon zest curls, or a few playful dots of piped buttercream. A dusting of powdered sugar never hurt, either! When you dress your Blueberry Lemon Curd Cake this way, it truly becomes a breathtaking centerpiece.

Side Dishes

This cake shines on its own, but a scoop of vanilla bean ice cream or a small bowl of fresh berries turns every slice into a special occasion dessert. For brunch gatherings, pair it with lightly sweetened whipped cream, or even a sparkling lemonade to complement all those citrus notes.

Creative Ways to Present

Want to go above and beyond? Try cutting your Blueberry Lemon Curd Cake into little cubes and serving them as mini layer-cake bites for a dramatic dessert tray. You can also use edible flowers for a wildflower garden effect, or serve each slice on vintage china for instant charm. This cake loves a little creativity!

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Lemon Curd Cake will stay fresh for up to three days if you store it in an airtight container in the refrigerator. The buttercream and curd help keep the cake moist, so every bite tastes just as fantastic as day one!

Freezing

Want to get ahead before the party? You can freeze the individual cake layers (unfrosted) tightly wrapped for up to two months. Thaw in the fridge overnight and assemble with lemon curd and buttercream when you’re ready. The finished cake, fully frosted, can also be frozen—just slice and wrap pieces well to preserve that texture.

Reheating

While this cake is best served at room temperature (let it sit out of the fridge for about 20–30 minutes before slicing), don’t worry if it’s cold—the flavors remain bright and fresh. Avoid microwaving frosted cake, as it can melt the buttercream and curd. Simply let slices come to room temp and enjoy.

FAQs

Can I use store-bought lemon curd?

Absolutely! While homemade curd always boasts extra brightness, high-quality store-bought lemon curd works perfectly if you’re pressed for time.

Can I substitute frozen blueberries?

Yes, frozen blueberries are an excellent swap. Just use them straight from the freezer and toss with flour to keep your Blueberry Lemon Curd Cake from turning streaky or soggy.

How do I keep my blueberries from sinking?

Tossing blueberries with a tablespoon of flour before folding them into the batter is the trick—it helps suspend the berries throughout the cake rather than letting them sink to the bottom.

Can this cake be made gluten free?

You bet! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Be sure to check your baking powder is gluten free, too!

How do I get a smooth, pretty buttercream finish?

Start by applying a thin crumb coat, chill the cake briefly, then use a spatula or bench scraper to add another even layer for that swoon-worthy, bakery-style look. Gel food coloring keeps the buttercream smooth and vibrant.

Final Thoughts

This Blueberry Lemon Curd Cake brings pure joy to any table—bursting with color, flavor, and a little extra wow-factor. Whether you’re celebrating a big milestone or just want to treat loved ones to something special, I hope you’ll give it a try and savor every slice!