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…
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!)
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
- 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.