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Blueberry Lemon Curd Cake Recipe

Blueberry Lemon Curd Cake Recipe
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★★★★★

4.7 from 27 reviews

A moist vanilla cake loaded with juicy blueberries, layered with tangy lemon curd, and wrapped in a luscious pink buttercream frosting. Perfect for spring or summer celebrations!

Ingredients

Scale

For the Cake:

  • 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)

For the Lemon Curd Filling:

  • ½ cup lemon juice
  • Zest of 2 lemons
  • ½ cup sugar
  • 3 large egg yolks
  • ¼ cup unsalted butter

For the Frosting:

  • 1 cup unsalted butter
  • 3 ½ cups powdered sugar
  • 1–2 tbsp milk or cream
  • 1 tsp vanilla extract
  • Pink food coloring (gel recommended)

Instructions

  1. Make the Lemon Curd (optional prep ahead): In a saucepan over low heat, whisk lemon juice, zest, sugar, and egg yolks. Stir constantly until thickened (~6–8 min). Stir in butter. Cool completely.
  2. Bake the Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. In a bowl, whisk flour, baking powder, salt. Cream butter and sugar until light. Add eggs one at a time. Mix in vanilla, lemon juice, and zest. Alternate adding flour mix and milk. Fold in blueberries. Divide into pans and bake for 30–35 min or until a toothpick comes out clean. Cool completely.
  3. Frosting: Beat butter until creamy. Slowly add powdered sugar, vanilla, and milk to desired consistency. Add food coloring.
  4. Assemble: Place one cake layer on stand. Spread a layer of lemon curd. Top with second layer. Frost the entire cake with pink buttercream. Garnish with fresh blueberries and piped buttercream decor if desired.

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Find it online: https://mbeams.com/blueberry-lemon-curd-cake-recipe/