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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 | 134 Comments |

This post may contain affiliate links. Please read my disclosure for more info.

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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.

Sticky blueberry lemon curd cake - a delicious crowd pleaser for spring, summer, or any time!

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.

Sticky blueberry lemon curd cake - a delicious crowd pleaser for spring, summer, or any time!

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).

blueberry lemon curd cake batter

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.

Sticky blueberry lemon curd cake - a delicious crowd pleaser for spring, summer, or any time!

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.

Sticky blueberry lemon curd cake - a delicious crowd pleaser for spring, summer, or any time!
Sticky blueberry lemon curd cake - a delicious crowd pleaser for spring, summer, or any time!

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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Sticky blueberry lemon curd cake - a delicious crowd pleaser for spring, summer, or any time!

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.
4.63 from 32 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!

By Helen all recipes, cakes, Helen's favorites, Quick and easy desserts, snacks, Spring, sweet things

Comments

  1. Gm says

    15 Jun 20 at 5:12 pm

    Love this recipe with the Greek yoghurt. I’m not keen on blueberries so I use raspberries instead and just as good😀

    Reply
    • Helen says

      16 Jun 20 at 9:11 am

      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!

      Reply
  2. Debra W says

    14 Jun 20 at 12:34 am

    5 stars
    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.

    Reply
    • Helen says

      15 Jun 20 at 9:23 am

      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! 😉

      Reply
  3. Nicola says

    11 Jun 20 at 4:22 pm

    5 stars
    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!

    Reply
    • Helen says

      12 Jun 20 at 9:56 am

      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!

      Reply
  4. Ann says

    14 May 20 at 9:04 pm

    5 stars
    Just made this cake and it smells absolutely delicious while baking. Will be trying with a afternoon cuppa .

    Reply
    • Helen says

      15 May 20 at 11:33 am

      Hi Ann! I hope you enjoyed your cuppa and cake. This is still one of my favourite treats – soooo delicious!

      Reply
  5. Mig says

    26 Apr 20 at 5:53 pm

    Can you use coconut oil instead of butter?

    Reply
    • Helen says

      28 Apr 20 at 9:06 am

      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!

      Reply
  6. J.LeBel says

    24 Feb 20 at 1:10 am

    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.

    Reply
    • Helen says

      24 Feb 20 at 7:50 am

      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!

      Reply
  7. taylor says

    16 Dec 19 at 5:04 am

    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?

    Reply
    • Helen says

      16 Dec 19 at 4:42 pm

      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!

      Reply
  8. Debra Beckton says

    30 Nov 19 at 7:53 am

    5 stars
    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

    Reply
    • Helen says

      01 Dec 19 at 8:06 am

      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!

      Reply
  9. Melanie Anderson says

    29 Aug 19 at 3:19 am

    Loved this tasted lovely the only thing all my blueberries sunk to the bottom tasted lovely but didn’t look as good

    Reply
    • Helen says

      30 Aug 19 at 2:02 pm

      Hi Melanie! Did you toss the blueberries in flour before adding them? That helps a lot!

      Reply
      • Melanie Anderson says

        30 Aug 19 at 8:46 pm

        Hi yes I did

      • Helen says

        31 Aug 19 at 5:40 pm

        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! 🙂

  10. Deji says

    12 Feb 19 at 7:25 am

    5 stars
    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 🙂

    Reply
    • Helen says

      12 Feb 19 at 1:28 pm

      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! 🙂

      Reply
  11. slb says

    04 Feb 19 at 3:13 am

    4 stars
    Great little bake, the perfect way to use up some lemon curd I made last week!

    Reply
    • Helen says

      04 Feb 19 at 12:44 pm

      So glad you enjoyed it, and thank you for the feedback!

      Reply
  12. Lauren says

    14 Oct 18 at 7:37 pm

    Hello how long does the cake last I. Fridge or is it possible to freeze?

    Reply
    • Helen says

      14 Oct 18 at 9:03 pm

      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!

      Reply
  13. Rana says

    22 Sep 18 at 6:11 pm

    5 stars
    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 ⭐️

    Reply
    • Helen says

      23 Sep 18 at 11:30 am

      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!

      Reply
      • Cecilia says

        11 Sep 19 at 9:28 pm

        Can I use storks instead of butter

      • Helen says

        12 Sep 19 at 11:53 am

        I haven’t tried it, Cecilia, but I think it’ll be fine! Let me know how you get on!

  14. Sofia says

    12 Aug 18 at 3:05 am

    5 stars
    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

    Reply
    • Helen says

      14 Aug 18 at 11:19 am

      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!

      Reply
  15. Paul says

    06 Aug 18 at 9:24 pm

    5 stars
    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.

    Reply
    • Helen says

      06 Aug 18 at 9:59 pm

      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!

      Reply
  16. Sean Mahan says

    04 Jun 18 at 9:53 pm

    5 stars
    Lemon and blueberry is such a heavenly combo! Can’t wait to make this recipe over the weekend!

    Reply
    • Helen says

      05 Jun 18 at 2:47 pm

      Hope you enjoy it, Sean!

      Reply
  17. Vicky Coombs says

    04 Jun 18 at 5:41 am

    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

    Reply
    • Helen says

      05 Jun 18 at 2:45 pm

      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!

      Reply
  18. Vicky Coombs says

    30 May 18 at 4:17 pm

    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?

    Reply
    • Helen says

      31 May 18 at 11:45 am

      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.

      Reply
      • Tanja Kufner says

        03 Aug 20 at 11:56 pm

        I can’t find the video either although flash enabled in browser. Will go for it now without the video – can’t wait

      • Helen says

        04 Aug 20 at 9:38 am

        Hi Tanja! Aww sorry about that! I hope you managed to make it successfully anyhow? It’s probably because it’s one of my older videos that’s embedded via Youtube – I’ll check it out and see if I can fix it.

  19. Marjory says

    14 May 18 at 5:03 am

    5 stars
    I’m all about blueberries this time of year! The blueberry lemon combo is fantastic!

    Reply
    • Helen says

      15 May 18 at 1:01 am

      Glad you like it, Marjory. Thank you!

      Reply
  20. Marisa Franca says

    14 May 18 at 4:01 am

    5 stars
    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.

    Reply
    • Helen says

      15 May 18 at 1:01 am

      Thank you Marisa! Please let me know if you do try it!

      Reply
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