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Home » sweet things » cakes » Sticky blueberry lemon curd cake

Sticky blueberry lemon curd cake

Posted May 08, 2018 | Updated Apr 14, 2020 by Helen | 141 Comments |

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Sticky blueberry lemon curd cake

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.

A close up of a slice of sticky blueberry lemon curd cake with yogurt and fresh blueberries on top on a white plate with a fork.

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.

A close up of slices of sticky blueberry lemon curd cake on baking paper from above.

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).

Closeup of blueberry lemon curd cake batter with a wooden spoon in it.

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.

The top of a sticky blueberry lemon curd cake just out of the oven in a loaf pan and on a wooden board.

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.

A slice of sticky blueberry lemon curd cake with yogurt and fresh blueberries on on a white plate with a fork and with the rest of the cake in the background.
Someone eating a slice of sticky blueberry lemon curd cake with yogurt and fresh blueberries on top on a white plate with a fork from above.

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!)

Or browse all my desserts!

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Someone eating a slice of sticky blueberry lemon curd cake with yogurt and fresh blueberries on top on a white plate with a fork.

Sticky blueberry lemon curd cake

A beautiful sticky and yet not overly sweet loaf cake packed with fresh blueberries and pockets and swirls of lemon curd. Perfect for a lazy afternoon tea.
4.68 from 37 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 1 hr 10 mins
Cuisine British
Servings (click to change) 8
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – 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
Prevent your screen from going dark

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

Adapted from this recipe from BBC Goodfood.

How to serve this cake

This blueberry lemon curd cake is wonderful served warm out of the oven with greek yogurt and extra blueberries. 
Alternatively it also goes really well with cream or ice cream – but of course!
I first published this post on 20th June 2014. Updated with new photos, writing, and a video.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 107mgSodium: 210mgPotassium: 61mgSugar: 17gVitamin A: 635IUVitamin C: 1.3mgCalcium: 34mgIron: 0.5mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Lulu says

    06 May 22 at 4:09 pm

    I’m going to make this tomorrow. Blueberries were A$9.00 for 125g!! Can I use raspberries (cheaper) or frozen blueberries?

    Reply
    • Helen says

      08 May 22 at 6:39 pm

      Oh wow, that is expensive! Yes, you can absolutely use raspberries instead. I hope I’m not replying too late for you, Lulu. Enjoy!

      Reply
  2. Ionela says

    07 Sep 21 at 4:44 am

    5 stars
    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

    Reply
    • Helen says

      08 Sep 21 at 1:28 pm

      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! 🙂

      Reply
      • Ionela says

        01 Oct 21 at 6:15 pm

        Thank you so much for your help,but still doesn’t work for me.
        I’ll wait for the conversion.

      • Ionela says

        01 Oct 21 at 8:11 pm

        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

        03 Oct 21 at 11:50 am

        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!

  3. Abilia Garib says

    08 Sep 20 at 7:47 pm

    5 stars
    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!!

    Reply
    • Helen says

      09 Sep 20 at 10:03 am

      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 😉

      Reply
  4. Steven says

    25 Aug 20 at 10:07 am

    4 stars
    Absolutely awesome

    Reply
    • Helen says

      27 Aug 20 at 5:12 pm

      Thanks, Steven! What would have made it a 5 star recipe for you? 🙂

      Reply
  5. Kelly says

    11 Aug 20 at 6:00 pm

    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!

    Reply
    • Helen says

      11 Aug 20 at 6:06 pm

      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!

      Reply
      • Kelly says

        11 Aug 20 at 8:33 pm

        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

        12 Aug 20 at 8:32 am

        Hi again Kelly! So happy it worked out well, and thank you so much for letting me know!

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