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 (UK/Australia? Click below for grams/ml)
- 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.
Lulu says
I’m going to make this tomorrow. Blueberries were A$9.00 for 125g!! Can I use raspberries (cheaper) or frozen blueberries?
Helen says
Oh wow, that is expensive! Yes, you can absolutely use raspberries instead. I hope I’m not replying too late for you, Lulu. Enjoy!
Lorna says
I’m planning to try this with raspberries as I’m not a fan of blueberries, do I still toss the fruit in flour?
Helen says
Yes, just follow the recipe exactly the same but with raspberries, Lorna. Should be delicious! 🙂
Ionela says
I can’t wait to taste it😍
Please can you write the ingredients in grams,as I am from Romania and I don’t know how to measure yhe ounces😏
Is did click on the option for grams,but it didn’t work.
Thank you!
Xx
Helen says
Hello Ionela! I’m so happy you’d like to try this recipe. I just checked that the grams option is working both on mobile and desktop and it does seem to be. Would you mind trying again – perhaps in a different browser? I usually use Chrome. If it still isn’t working yes of course I’ll write out the conversion for you! 🙂
Ionela says
Thank you so much for your help,but still doesn’t work for me.
I’ll wait for the conversion.
Ionela says
It worked eventually😊
Just had to click on print recipe
Was so apreciate by everyone,that next time I will double the ingredients.
Thank you so much for sharing this amazing cake recipe with us.❤
Helen says
Hello Ionela – I’m so glad you persisted and got the metric measurements eventually. Still not sure why but nevermind at least you found a workaround. Sounds like it was worth the effort – so glad you enjoyed it so much!
Abilia Garib says
Made it! Delicious😋.
My batter was a little bit more soft than yours maybe due to liquid (lemon juice from one lemon) so I added 5 more minutes in the oven. Also, I used granulated sugar since we don’t have caster here in PR.
Will have to do it again since it was almost gone the same day.
Loved it!!
Helen says
Hello Abilia! Sooo happy you enjoyed it, and even happier to get a message from Puerto Rico (that’s where you are, right?). Your notes might be helpful for others so thank you so much for that. I have another similar recipe actually for a lemon ricotta cake. It’s made with ricotta cheese of course. It’s quite a lot less sweet than this one, but still very delicious – just in case you’d like to try that one as well 😉
Steven says
Absolutely awesome
Helen says
Thanks, Steven! What would have made it a 5 star recipe for you? 🙂
Kelly says
Can I ask, can this batter be split in to cupcakes? My loaf tin is too big and I don’t want a really wide flat cake! If ok to make in to cupcakes, do you have recommended timings and temperature? Thanks!
Helen says
Hi Kelly. I usually use a 10 x 4 inch loaf tin – is yours bigger than this? If so, I’m sure this would work as cupcakes, although I’ve never tried it. I’d raise the oven temperature to 180C, but expect the cupcakes to be ready a little before the loaf cake would. I’m afraid I don’t know exactly how much quicker, but I’d just keep an eye on them in the oven and when they look raised and browned, check if they’re done. I’d start checking at about 25 minutes and take it from there. Good luck!
Kelly says
Thanks, I tried my loaf tin As it’s actually a bit smaller than yours and it worked out fine! Thanks for the recipe.
Helen says
Hi again Kelly! So happy it worked out well, and thank you so much for letting me know!