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This sticky blueberry lemon curd cake takes the crowd pleasing lemon blueberry combination to another level. Swirl layers of tangy lemon curd and blueberries into the cake batter for a delicious sticky treat.
We all have our favourites when it comes to cakes. Here are some of mine:
- 6-ingredient gooey Swedish chocolate cake
- peanut butter, banana and chocolate chip cake
- chocolate orange cake (really good, really simple)
Do you spot the common theme?
Yup, most of the cakes I post here involve CHOCOLATE, and lots of it, but I’m also a big fan of lemon cakes, and I’m obviously not alone. A quick Google search for lemon cake returns about 75,000 results. Blueberry lemon cake returns about 18,000 results.
The blueberry lemon cake combo is clearly a crowd pleaser, and I decided to see how I could take it to another level.
The perfect cake for an afternoon tea!
If you’re looking for a cake to make for an afternoon tea with family or friends, you couldn’t go far wrong with this sticky blueberry lemon curd cake.
If you’ve ever made a plain vanilla cake by creaming together the butter and sugar and then adding eggs and flour, you’ll find this sticky blueberry lemon curd cake a cinch to make.
Add lemon zest and juice and yogurt to the basic batter, then layer up in a loaf tin with blueberries and swirled lemon curd (see the handy how-to video).
It’s sweet… but not too sweet
I find this to be a sweet cake, but not sickly sweet. The lemon curd adds sweetness, but to compensate I reduced the amount of sugar in the original recipe for the cake batter by about a third.
And worth the longer baking time!
The cake takes a full hour and 10 minutes in the oven at a lowish temperature to bake. This might seem like a long time but…
you’ll be rewarded with a moist but at the same time springy and light cake with a slightly crispy, sticky top.
How to serve your cake
Am I making your mouth water yet?
I like this sticky blueberry lemon curd cake best served slightly warm with a big spoonful of Greek yogurt on top.
But that’s just because I’m addicted to Greek yogurt. I use it instead of mayonnaise or sour cream, I stir it into cake and muffin batter, I add it to dips, and don’t be disgusted but I even smear it onto pizza. Mmmm.
Anyway, I digress. If you’re not as big a fan as me of Greek yogurt, though, feel free to serve this loaf cake with whipped cream or ice cream. Throw on a few more blueberries and another spoonful of lemon curd and you have a gorgeous crowd-pleasing dessert.
Or by all means just serve it as it is with a nice hot cup of tea.
More showstopper desserts
- The easiest ginger and white chocolate cheesecake (Wagamama style!)
- 30-minute healthy chocolate cake (yes, really)
- 6-ingredient gooey Swedish chocolate cake (takes just 30 minutes)
- Really easy lemon mascarpone cake (one bowl)
- 5-minute chocolate pots (only 4 ingredients)
- Gingerbread mufins with salted caramel icing (perfect showstopping cupcakes for special occasions!)
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Sticky blueberry lemon curd cake
Ingredients
- 6 ounces butter softened (1.5 sticks butter)
- 2/3 cup caster sugar
- 3 eggs
- 1/2 cup Greek yoghurt plus extra to serve
- 1.5 cups self-raising flour (just over 1.5 cups, or 7 ounces)
- zest and juice of 1 lemon
- 4 tablespoons lemon curd plus extra to serve
- 3/4 cup blueberries
Instructions
- Pre-heat the oven to 320F/160C and line a loaf tin (I used a 9 x 5 inch tin) with baking paper.
- Cream together the butter and sugar with a handheld mixer. Whisk in the eggs one by one, then stir in the yoghurt. Fold through the flour, then stir in the lemon zest and juice.
- Roll most of the blueberries lightly in flour (this stops them from sinking).
- Pour a layer of cake batter into the prepared baking tin, then spoon and slightly swirl some of the lemon curd over it. Scatter some of the blueberries on top, then pour in the rest of the batter. Finally, dot the rest of the lemon curd on top and swirl it a little again and lightly press in the rest of the floured blueberries.
- Bake the cake for about 1 hour and 10 minutes or until it is golden and a skewer pushed into the centre comes out clean.
- Cool the cake in the tin for a while, then lift onto a cooling rack. Serve when the cake is still slightly warm with a dollop of Greek yoghurt and reserved blueberries on top.
Gm says
Love this recipe with the Greek yoghurt. I’m not keen on blueberries so I use raspberries instead and just as good😀
Helen says
Ahh lovely idea to use raspberries instead, and it’s good to know it still turns out well. It goes surprisingly well with the Greek yoghurt, doesn’t it? So glad you enjoyed it!
Debra W says
Great recipe that my family has been happy to eat once a week for the past few months I lockdown. The recipe comes out perfectly almost every time. The only issue I had was last time I made it the blueberries all rose to the top of the cake (I did coat them in flour) and the lemon curd soaked into the cake too much so it wasn’t there when we cut into it. Is there a reason this may have happened last time? out of the 10 times I made this cake it only happened the one.
Helen says
Hello Debra, and thank you! This has been one of my favourite cakes for years, and as you say it always turns out well. To be totally honest, I don’t really have an answer for you about what might have happened this last time you made it. All I can think is that there was a variation in the batter that made this happen. Maybe it was a thicker/colder batter than usual. Were the eggs and butter at room temperature? Or maybe the cake baked a bit faster than usual for some reason which made it dry out a little? Sorry these are just guesses! Hopefully it was just a one off because I do like all the gorgeous gooey lemon curd! 😉
Nicola says
I tried this recipe as something to do during lock down in the UK and have made it 3 times since then. It has become a family favourite. So easy to make and absolutely delicious!
Will be trying more of your recipes if they are as good as this!!!
Thank you for brightening up this weird time with such a heavenly recipe. My waistline is feeling the strain though!
Helen says
Hi Nicola! Thank you so much for the feedback. What a compliment that you’ve made it 3 times! I feel you on the waistline, though. I think we’ve all been doing a bit too much sneaky baking! I do have some lower sugar/healthier desserts on the site if you’re interested in trying those too. There’s an incredible healthy chocolate cake (with avocado and sweet potato!). Lots of people have said they can’t believe it’s a healthy cake when they taste it. There are also some blueberry muffins that I’ve been making for years and years, and they pretty much always get good reviews 😉 Happy baking!
Ann says
Just made this cake and it smells absolutely delicious while baking. Will be trying with a afternoon cuppa .
Helen says
Hi Ann! I hope you enjoyed your cuppa and cake. This is still one of my favourite treats – soooo delicious!
Mig says
Can you use coconut oil instead of butter?
Helen says
Hi Mig! I think you could actually, but obviously you wouldn’t cream it with the sugar at the beginning. Just melt it and mix it together with the sugar and go from there. I can’t guarantee the results as I haven’t tried it, but I think you might be OK! Good luck – I’d love to know how you get on!
J.LeBel says
I made this with out of season blueberries and lemon curd bought out of the reduced bin and my family thought it was the best thing l had ever baked. It was absolutely delicious, wouldn’t Change a thing. Make sure your butter is definitely room temp. for easy mixing.
Helen says
Thank you so much for letting me know, Joanne! These sorts of comments make my day. I first posted this a very long time ago, but this is still one of my favourite cakes! P.S. Try my Greek yogurt blueberry muffins too – they’re also a family favourite and very popular here on the site!
taylor says
Have not tried recipe yet but I am drooling. I have several jars of homemade curd — my lemon trees yield about 1000 every season — and I adore blueberries but can only get frozen here. Will that work?
Helen says
Oooh wonderful! It’s on my bucket list to own some lemon trees. Hopefully when we move… Frozen blueberries will be fine, Taylor! I hope you enjoy it!
Debra Beckton says
Hi from Australia, Helen!!
I’m making this cake again for a family gathering tomorrow, which includes the new partner of my youngest daughter who is from London! I’m trying to help him not miss his family too much and hope this will give him a little taste of home.
It is one of THE most delicious cakes I’ve ever made or eaten.
Thank you!!!!
Best regards, Deb
Helen says
Hi Debra! I seem to be hearing from more Australians lately which is lovely! This is the sort of feedback I love to hear. I’m so so happy that you enjoyed the cake and that you’re making it to welcome an important visitor. I really hope he settles in well (with a bit of help from a cup of tea and a piece of freshly baked cake!). Have a wonderful time with your daughter and partner. Special times!
Melanie Anderson says
Loved this tasted lovely the only thing all my blueberries sunk to the bottom tasted lovely but didn’t look as good
Helen says
Hi Melanie! Did you toss the blueberries in flour before adding them? That helps a lot!
Melanie Anderson says
Hi yes I did
Helen says
It’s hard to say exactly why the blueberries sank, Melanie, but probably just because of slight variations in the ingredients and/or the temperature or the oven. As long as it tasted good, though, I hope you were happy! 🙂
Deji says
I had bookmarked this recipe ever since I discovered your blog when searching for cake recipes using both blueberry and LEMON CURD. I made this yesterday for lunch for a group of friends where I also made your creamy garlic parmesan potatoes as a side for the main and it was the most amazing meal ever….
I shared your blog with friends and the food was well received, incredibly tasty and indulgent – the cake was VERY moist, quite light and refreshing (the greek yoghurt is such a lovely addition here) AND NOT SICKLY SWEET which was a fantastic bonus (thanks for the adaptation).
It’s going to be a staple in my home from now on (a reliable go to)…I’ll gradually start working my way through your recipes..
Thanks ever so much Helen 🙂
Helen says
Hello Deji! Oh, you’ve made my day! Thank you so much for such a complimentary review. I’m so pleased that these recipes worked out well for you. There’s another potato recipe that you might like that’s a bit similar but without the cream (potatoes boulangere). Also goes really well as a side!
As for the cake, you wouldn’t believe it but this is probably one of the sweeter cakes on the blog. I usually cut down the sugar as much as I can without compromising the flavor, and I’m so glad you think it had just the right amount of sweetness.
Thanks again for taking the time to pop back here, and of course for sharing the blog with your friends. That means so much to me!
I hope you have a great day! 🙂
slb says
Great little bake, the perfect way to use up some lemon curd I made last week!
Helen says
So glad you enjoyed it, and thank you for the feedback!
Lauren says
Hello how long does the cake last I. Fridge or is it possible to freeze?
Helen says
Hi Lauren! This cake actually stays nice and moist for a few days. We eat it pretty quickly at our house, but if you’d like it to last for longer then it freezes brilliantly! Just wrap well and freeze!
Rana says
I made this late this afternoon……too late to have with a cup of tea unfortunately but it is absolutely delicious. I had some homemade curd leftover and made sure I had blueberries in the fridge. Moist, fragrant, buttery with just the right amount of lemon. Would be superb as a dessert cake, simply beautiful to look at. Thanks for this great recipe, and my husband, who doesn’t often partake of my baked goods by the way, LOVES your blueberry muffins…as do I!!! 5 ⭐️
Helen says
Hi Rana! Oh, you’ve made my day! I had a bit of a dessert fail today, so it’s good to be reminded of my failsafe classics. Every time I’ve made it this cake has gone down very well too. We love it, and I’m so glad you enjoyed it too!
As for the blueberry muffins, well, my husband’s exactly the same as yours. He generally doesn’t care for muffins at all, but he LOVES these! I’ve made them so many times. Sometimes I have to add a bit more milk, sometimes I make big ones, sometimes I make small ones, and the cooking time can vary a bit, but I find they always turn out delicious.
Thanks again for taking the time to let me know what you thought, and to leave such a lovely review. Hope you’re having a great weekend!
P.S. I’ve tried the muffins with chocolate chips instead of blueberries, and they were quite nice too!
Cecilia says
Can I use storks instead of butter
Helen says
I haven’t tried it, Cecilia, but I think it’ll be fine! Let me know how you get on!
Sofia says
Thank you so much for the recipie, it’s so delicious we could not stop eating it (dangerous!!:) . As moist and sticky as promised bad not overly sweet – will be our new staple! X
Helen says
Hi Sofia! Thank you so much for taking the time to pop back and comment. I’m so glad you like the cake as much as we do! I’ve made this so many times and it never disappoints. Warm out of the oven… mmmm!
Paul says
I’ve rated this 5 star since without trying it. Simply because you have provided the metric measurements even though you are American and are used to using cups. Incredibly helpful as it’s always frustrating to see recipes where only cups are listed since they are so imprecise. Thank you and I will be using this recipe.
Helen says
Hi Paul – thank you so much for your complimentary comment! I’m actually not American – I’m British! Hence the metric measurements (insert slightly sheepish grin here). I had to decide which measurement to make my default and although at least half of my readers are British I went with cups first as readership does tip more towards the US sometimes. Still, I’m like you and mostly prefer metric. I really hope you enjoy the recipe!
Sean Mahan says
Lemon and blueberry is such a heavenly combo! Can’t wait to make this recipe over the weekend!
Helen says
Hope you enjoy it, Sean!
Vicky Coombs says
Greetings Helen!
Thanks for responding. I downloaded Flash but the video link but sadly it the video. still doesn’t activate. Technology is great when it works but can be areal puzzle when it doesn’t.
Am planning to try your recipe tomorrow and will let you know hoe it turns out.
BizzieB
Helen says
Oh no! Sorry, Vicky! Can you see the video in my latest post (How to make a Greek salad)? It’s within the recipe post. I’m hoping you’ll be able to see this because I’ve attached it to the post in a different way. If you can I’ll do the same in the blueberry cake post!
Vicky Coombs says
Hi Helen
Love the look of the cake and look forward to making it for some visitors next week
The photos are enticing but I really like videos, which, I find, give me more of a feel for the process but couldn’t find the link to the video anywhere. Am I missing it?
Helen says
Hi Vicky! Oh no! I’m so sorry about that. The video is just above the recipe card. If you can’t see it, do you have Flash Player enabled in your browser? It might be that. Otherwise, please do let me know because the next video I do I’m going to embed it in the recipe card. If it isn’t Flash stopping you from seeing the blueberry video then I’ll try embedding it in the recipe card to see if that helps! You could also try viewing my site in a different browser?
I’m glad you’ve let me know because others might be having the same problem.
Marjory says
I’m all about blueberries this time of year! The blueberry lemon combo is fantastic!
Helen says
Glad you like it, Marjory. Thank you!
Marisa Franca says
Well, I couldn’t agree more — lemon is my favorite flavor and I simply adore blueberries. Your cake looks so moist and flavorful!! It would be a hit in our house because citrus reigns!! I’m looking forward to making and enjoying it.
Helen says
Thank you Marisa! Please let me know if you do try it!
Coco in the Kitchen says
This looks so scrumptious! I can’t wait to taste it.
Helen says
Hi! Thank you! This is absolutely delicious and now you’ve reminded me to make it again!
plasterer bristol says
This looks beautiful, thanks for sharing this delicious recipe.
Simon
Helen says
Thank you, Simon, and you’re welcome. Hope you give it a go some time!
Lorraine @ Not Quite Nigella says
How did I miss this recipe? I think I’ve seen all of your recipes Helen. This caught my eye because I love fruit curds! 😀
Helen says
Oooh, thanks so much, Lorraine! This is one of my fave cakes on the blog. It’s super delicious and I’m so glad you found it!
Julie @ This Gal Cooks says
I’m dying to dig into a slice of this bread, Helen. The first site of the words Lemon Curd made me start to drool. What a fantastic recipe!
While I’m a coffee drinker, I do love tea. And sometimes I prefer a cup of hot tea over a cup of coffee. And I LOVE a big glass of unsweet iced tea on a hot day!
Helen says
So happy you like it, Julie. I’ve been craving another big slice of this ever since I made it and we gobbled it up super fast. I alternate my coffee and tea drinking, too, and altogether probably drink a bit too much!
Fish Fingers for tea says
I’m very much a coffee girl rather than tea but I wouldn’t say no to a slice of that cake Helen! It looks lovely and I think the swirl of lemon curd and blueberries on top make it look really rather special!
Helen says
Aw, thanks, Sian! I have some blueberries in the freezer that I think I’m going to use to make this again soon. Sorry to blow my own trumpet here, but it really was delicious, especially still a little warm straight out of the oven.
Isadora @ she likes food says
Although I’m not drinking much hot tea these days, I think this cake would also go perfectly with a big glass of iced tea! Lemon and blueberries are seriously one of my favorite dessert flavor combos!! This cake looks so moist and delicious and I really need to stop reading food blogs late at time before I go to bed because I want to eat this cake right now! Maybe I’ll have sweet blueberry cake dreams tonight 🙂
Helen says
Oh, I hope you did have a nice sweet blueberry dream last night! That sounds pretty wonderful! Sorry to have made you hungry at an inappropriate time, but I’m really happy that you like this cake. 🙂
Louisa [Living Lou] says
I really enjoy reading your posts Helen, you’re such a great storyteller. I wish we had afternoon tea at work because I too get that “sinking feeling” in the afternoons. Great recipe, I love the idea of swirling the lemon curd into the bread before baking, yum. 🙂
Helen says
Aw, thanks, Lou! I take that as a huge compliment! Now wouldn’t that be great – someone coming around and serving us afternoon tea at work? I promise you if you ever make this cake you’ll really enjoy the swirling! 😉
Pamela @ Brooklyn Farm Girl says
Love this post and love afternoon tea. You know what would be perfect with the tea? This cake! You know when else this cake would be great for? Every single second! Looks amazing!
Helen says
Aw, I take all that as a huge compliment, Pamela. So glad you like it! 🙂
Melanie @ Bon Appét'Eat says
Well, aren’t you a fancy girl with your nice little afternoon tea 🙂 ! I am not big on lemony stuff but I must admit that this cake was kind of calling my name… I ought to try it, what time shall I stop by 🙂 ?
Helen says
Hahaha … well, I like to think I’m fancy! Glad I managed to tempt even a non-lemon-lover with this cake. Stop by whenever you like, Melanie. I’m just a handy 1-day flight away! 🙂
Shelley @ Two Healthy Kitchens says
This is eye-poppingly gorgeous! Blueberries and lemon are always the perfect match, and I love how you combined them in a much healthier treat! Definitely worthy of an $8,888 tea!!!! 😀
Helen says
Oooh, now I did like this cake, but would I pay $8,888 for any kind of food? Errr … nope! So glad you liked the cake too, Shelley! 🙂