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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.
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:
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.
Notes
Nutrition
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!
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.