prep time: 45 min | bake time: 25 min | total time: 3.25 hrs
Home » Blueberry Lemon Curd Cake
If ingredients could have a perfect match lemon and blueberry would be married with lots of dessert babies! These two ingredients work together like magic when combined in so many different ways – this Blueberry Lemon Curd Cake is no exception. When lemon and blueberry meet it’s all about balance as pairing the citrusy freshness of lemon with juicy blueberries in a light work in perfect harmony. Each layer of this cake is fluffy, moist, and filled with a creamy blueberry buttercream frosting. The tangy homemade lemon curd creates a delightful mix of textures and flavors.
We haven’t even touched on how beautiful this cake is – the presentation of this cake alone will have all your guests excited and they will never know just how easy this cake was to prepare! With these simple instructions, you can guarantee a delicious and perfect cake every time. It’s a refreshing, show-stopping dessert for your springtime and summer gatherings. This is also a great make-ahead recipe. You can prepare all the components of the cake 3-4 days in advance or the whole cake one or two days ahead.
The lemon curd recipe that I have shared here is from my cookbook: Vegan Baking Made Simple. It has gained popularity on my social media pages because unlike most curds – it’s egg free and dairy free. This makes it perfect for those with egg or dairy allergies, as well as for anyone, like me, who isn’t fond of the smell or flavor of eggs or if you are running out of eggs. Please don’t expect to get the same result as an egg-based lemon curd because we will use cornstarch as a thickening agent, unlike the traditional ingredients such as whole eggs and yolks.
When we remove eggs from a recipe the entire must be re-developed for its texture, consistency and flavor. SO have an open mind and I am sure you will be pleasantly surprised. Perfect for birthdays, brunches, or just a weekend baking project. With the option to use frozen blueberries and dairy-free alternatives, this cake is easy to adapt to fit different dietary preferences. Let’s dive into this delicious recipe and start baking!
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with oil and baking paper. In a mixing bowl, combine the coconut milk, lemon juice, and yogurt, letting it sit for 10 minutes until slightly curdled. Add the lemon zest and sugar to this mixture, then whisk until the sugar dissolves. Stir in the oil until the mixture is smooth. In a separate bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing with an electric whisk until smooth and fully combined. Gently fold in the blueberries. Divide the batter between the prepared cake tins and bake for 25-30 minutes, or until the cake is firm and a toothpick inserted comes out clean. Cool the cakes in the pans for 30 minutes, then transfer them to a cooling rack to cool completely. Trim the tops for even layering, and if assembling the cake the next day, wrap the layers in cling wrap.
In a small saucepan, combine ¾ cup of fresh blueberries with 2 tablespoons of water. Heat over medium until the mixture simmers, then reduce to low, cooking until the blueberries soften and can be mashed with a spatula. Pour the mixture into a mesh sieve over a bowl and press down on the blueberries to extract all juices, discarding the seeds and skin. Set the blueberry sauce aside to cool to room temperature.
In a mixing bowl, whip the butter with an electric whisk until creamy and fluffy. Add powdered sugar in 2-3 additions, mixing well each time until fully incorporated and the frosting is light. Pour in the blueberry sauce and continue whipping the frosting for about 10 minutes until it reaches a smooth, fluffy consistency. Use a spatula to smooth out any air bubbles, creating a perfectly creamy blueberry buttercream.
In a pot, whisk together the coconut milk, lemon juice, sugar, and cornstarch, then cook over low-medium heat. Continue whisking as the mixture heats up, bringing it to a gentle boil until it thickens. Remove from heat and stir in the butter until smooth and glossy. For a vibrant color, add a small pinch of turmeric. Transfer the curd to a bowl, cover with plastic wrap directly touching the surface, and refrigerate for 1-2 hours until fully chilled. Stir before using as a cake filling and topping.
Begin by trimming the tops of both cake layers with a serrated knife for even stacking, reserving the trimmings for decoration if desired. Place a small amount of frosting in the center of your cake stand, then position the first cake layer on top. Spread a generous layer of blueberry frosting (about 5-6 scoops) over the top of the first layer, smoothing it out evenly with an offset spatula. Create a shallow well in the frosting layer, about ¼ inch deep, and fill it with lemon curd, spreading it evenly. Carefully place the second cake layer on top, aligning it as precisely as possible.
To seal in crumbs, apply a thin “crumb coat” layer of frosting over the entire cake. Refrigerate for about 30 minutes to set. Once chilled, apply the final layer of blueberry frosting, using a bench scraper or offset spatula for a smooth finish. Decorate with piped rosettes or borders along the top and sides if desired. Chill the assembled cake for another 30 minutes to set the frosting, then garnish with fresh blueberries and a few spoonfuls of lemon curd just before serving.
Decorate your cake however your heart desires! There are so many ways that you can frost this cake and top it with fresh blueberries and a drizzle of extra lemon curd on top. For an elegant finish, you can pipe additional blueberry frosting along the edges or add a few sprigs of mint for a pop of color.
For the best experience, serve this Blueberry Lemon Curd Cake slightly chilled or at room temperature. Each slice reveals the beautiful layers of lemon and blueberry flavors, making it a stunning centrepiece for any dessert table. This cake also pairs wonderfully with a scoop of ice cream, a dollop of whipped cream, or fresh fruit on the side.
Yes, you can use store-bought lemon curd for convenience, but it could be challenging to find an eggless and dairy-free lemon curd in the store if that is required for you. Homemade curd offers a fresher flavor and is tailored to your dietary needs.
Absolutely! You can bake the cake layers in advance and freeze them. You can prepare all the components of the cake 3-4 days in advance or the whole cake one or two days ahead.
Use light or low-fat canned coconut milk in the cake recipe for a light crumb and in the lemon curd to ensure the consistency of the curd is smooth. Make sure not to overmix the batter and avoid overbaking.
Yes! You can substitute blueberries with other berries like raspberries or strawberries, but adjust the sweetness as needed.
To make the blueberry frosting, cook fresh or frozen blueberries until it is mushy and then pass it through a sieve to get a smooth sauce. Whip it into the buttercream recipe. More instructions are in the recipe card.
Yes! Substitute all-purpose flour with a gluten-free flour blend, ensuring that it contains xanthan gum for proper texture.
Ensure that your baking powder is fresh and avoid opening the oven door for the initial 15-20 minutes.
Yes, you can add fresh or frozen blueberries to the cake mix, but be sure to toss them in a bit of flour first. This prevents the blueberries from sinking to the bottom of the batter during baking.
To keep blueberries evenly distributed in the batter, toss them in a bit of flour before adding them to the mixture. This helps the blueberries stick to the batter and stay in place while baking.
This cake is not only delicious but also easy to adapt. It’s egg-free, and by using dairy-free yogurt and coconut milk, you can easily make it vegan. The blueberry buttercream adds a unique touch, while the lemon curd brings a zesty twist that complements the cake beautifully. This cake is perfect for gatherings and celebrations, offering a fresh, summery flavor profile that everyone will enjoy.
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