Sticky blueberry lemon curd cake

Name: Sticky blueberry lemon curd cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
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

08 May 18

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Last Updated on 27 Aug 19

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:

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.

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 (scroll down for the handy how-to video).

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.

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.

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.

Watch how to make this delicious sticky blueberry lemon curd cake:

4.48 from 21 votes