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Blueberry Lemon Curd Cake

prep time: 45 min | bake time: 25 min | total time: 3.25 hrs

This Blueberry Lemon Curd Cake combines the brightness of fresh lemon juice with the sweetness of blueberries, making it a perfect dessert for spring and summer. With layers of lemon sponge cake, a vibrant blueberry frosting, and a luscious lemon curd filling, this cake is as visually stunning as it is delicious. Made eggless and can be made dairy free with the swap of a few ingredients. 

Moist Lemon Blueberry 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!

Lemon Blueberry Cake Ingredients

  • Canned Coconut Milk: Canned coconut milk adds moisture and richness to the cake, keeping it soft and tender. It’s also a great dairy-free option, making this cake perfect for those avoiding dairy.
  • Lemon Juice: Freshly squeezed lemon juice brings brightness and acidity to the cake, enhancing the flavor of both the lemon sponge and the lemon curd. It’s also essential for creating a slight “buttermilk” effect when combined with coconut milk.
  • Unsweetened Yogurt: Yogurt contributes to the cake’s moisture, creating a tender, soft crumb without eggs. It also adds a subtle tang that balances the sweetness of the cake. Use a dairy free yogurt if looking to keep this recipe free of dairy.
  • Lemon Zest: Lemon zest packs a concentrated lemon flavor, adding an extra layer of freshness to the cake and amplifying the citrus notes in every bite.
  • Cane Sugar: Cane sugar sweetens the cake and helps maintain its moist texture. It also provides a gentle caramel note that enhances the cake’s depth of flavor.
  • Vanilla Extract: Vanilla extract adds warmth to the cake’s flavor profile, balancing the tangy lemon and sweet blueberry elements.
  • Vegetable Oil: Vegetable oil keeps the cake soft and tender, ensuring that it stays moist for days. It also blends smoothly with the other ingredients, creating a uniform texture.
  • All-Purpose Flour: Flour provides structure to the cake, giving it a soft yet stable crumb. It’s versatile and works well with other ingredients to achieve a fluffy texture. Use gluten free flour 1:1 if necessary.
  • Cornstarch: Cornstarch softens the cake’s crumb, adding a delicate texture. It also helps absorb moisture, preventing the cake from becoming too dense.
  • Baking Powder: Baking powder is a leavening agent that helps the cake rise, creating a light, airy texture in each layer.
  • Baking Soda: When combined with the lemon juice, baking soda provides additional lift, contributing to the cake’s fluffy and tender texture.
  • Salt: Salt balances the sweetness in the cake and enhances the flavors of lemon and vanilla, ensuring a well-rounded taste.
  • Fresh Blueberries: Fresh blueberries add natural sweetness and juiciness to the cake. When baked, they burst slightly, creating a beautiful and delicious contrast in texture.

Lemon Curd Ingredients

  • Coconut Milk: Coconut milk adds creaminess to the lemon curd while keeping it dairy-free. Its richness complements the tang of lemon juice, creating a balanced curd. You can use almond milk or any low fat milk. 
  • Lemon Juice: Lemon juice is the star of the curd, providing a bright, tangy flavor that pairs beautifully with the cake’s sweetness.
  • Cane Sugar: Sugar sweetens the curd, balancing the acidity of the lemon juice and providing a smooth, spreadable texture.
  • Cornstarch: Cornstarch thickens the curd, helping it achieve a silky, pudding-like consistency without the need for eggs.
  • Butter: Butter adds richness and a creamy mouthfeel to the lemon curd, giving it a luxurious texture.
  • Turmeric Powder: A pinch of turmeric provides a natural yellow hue to the curd, enhancing its appearance without affecting the flavor.

Blueberry Buttercream Frosting Ingredients

  • Butter: Butter creates the base for the buttercream, providing a rich, creamy texture. Vegan butter works well as a dairy-free option, ensuring the frosting is smooth and spreadable.
  • Powdered Sugar: Powdered sugar sweetens the frosting and adds a fluffy, smooth texture. Sifting it ensures there are no lumps in the final buttercream.
  • Vanilla Extract: Vanilla adds a subtle warmth that complements the blueberry flavor, balancing the sweetness in the frosting.
  • Homemade Blueberry Sauce: Blueberry sauce provides a natural, vibrant color and fruity flavor to the buttercream, making it visually stunning and delicious.

How To Make Lemon Blueberry Cake

Cake Instructions

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.

How to Make the Homemade Blueberry Sauce

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.

Blueberry Frosting Instructions

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.

Lemon Curd Instructions

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.

Cake Assembly Instructions

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.

How to Decorate Your Lemon Blueberry Cake

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.

How to Serve Blueberry Cake

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.

How to Store Your Blueberry Lemon Cake

  • At Room Temperature: If you plan to eat the cake within 1-2 days, store it in an airtight container at room temperature. Keep it in a cool, dry place away from direct sunlight and heat sources.
  • In the Refrigerator: For longer storage up to 5days, cover the cake with plastic wrap or place it in an airtight container and refrigerate. This helps preserve the freshness and prevents the frosting from spoiling.
  • Freezing: If you need to store the cake for an extended period, you can freeze it for up to 30days. Wrap the cake layers tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe bag or container. To freeze individual slices, wrap each slice in plastic wrap and place it in a freezer-safe bag. Thaw the cake in the refrigerator overnight before serving.

Blueberry Lemon Curd Cake Frequently Asked Questions

Watch This Video For Blueberry Lemon Custard Cake

Why You’ll Love This Easy Blueberry Cake

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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Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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Blueberry Lemon Curd Cake

This Blueberry Lemon Curd Cake combines the brightness of fresh lemon juice with the sweetness of blueberries, making it a perfect dessert for spring and summer. With layers of lemon sponge cake, a vibrant blueberry frosting, and a luscious lemon curd filling, this cake is as visually stunning as it is delicious. Made eggless and can be made dairy free with the swap of a few ingredients. 
Author: Saloni Mehta
Rate
Yield: 10 servings
Prep: 45 minutes
Cook: 25 minutes
Rest Time: 2 hours
Total: 3 hours 15 minutes

Equipment

Ingredients

Lemon Sponge Cake Ingredients

  • 270 ml Light Canned Coconut Milk* at room temperature
  • 18 ml Lemon Juice
  • 90 g Unsweetened Yogurt*
  • Zest of 2-3 Lemons
  • 270 g Cane Sugar*
  • 2 tsp Vanilla Extract
  • 120 ml Vegetable Oil*
  • 310 g All Purpose Flour
  • 2 tbsp Cornstarch sifted
  • tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 10-12 Fresh Blueberries per Layer Tossed in 2-3 tbsp of flour

Lemon Curd Ingredients

  • 130 ml Light Canned Coconut Milk* at room temperature
  • 95 ml Lemon Juice freshly squeezed
  • 100 g Cane Sugar*
  • 2 tbsp Cornstarch
  • 28 g Butter* soft
  • Pinch of Turmeric Powder for Color

Blueberry Buttercream Frosting Ingredients

  • 330 g Butter*
  • 270 g Powdered Sugar
  • 2 tsp Vanilla Extract
  • 45 ml Homemade Blueberry Sauce slightly warm or at room temp
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Instructions

Cake Instructions

  • Preheat the oven to 350f (175c).
  • Grease 2 (8-inch) round cake pans with oil & line it with baking paper.
  • In a mixing bowl combine light coconut milk, lemon juice and yogurt. Let it sit for 10 minutes until it is slightly curdled.
  • Mix lemon zest with sugar and add it to the coconut milk mixture. Mix with a whisk until the sugar has dissolved.
  • Add oil and mix until smooth.
  • Combine all the dry ingredients (all-purpose flour, corn starch, baking powder, baking soda and salt) in a separate bowl.
  • Add dry ingredients into liquid ingredients, mix with an electric whisk until fully combined.
  • Fold the blueberries into the cake batter.
  • Divide the cake batter into the prepared cake tins.
  • Bake the cakes 25-30 minutes or until they form to touch and when the toothpick inserted comes out clean.
  • Remove from the oven and let it cool for 30 minutes and then invert onto a cooling rack and let them cool completely.
  • Trim a very thin layer from the top of the sponge cakes. Wrap the cakes in plastic wrap if you plan to layer the cake on the following day.

Homemade Blueberry Sauce Instructions

  • Put ¾ cup (110g) of fresh blueberries in a saucepan along with 2 tablespoons of water. Cook over medium heat until the liquids begin to simmer then reduce to low heat. Continue to cook the blueberries until they soften and can easily be smashed with a spatula. Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all the juices. Discard the seeds and skin. Set aside to cool to room temperature.
  • Blueberry Frosting Instructions
  • In a mixing bowl add butter and whip with an electric whisk until it is creamy, fluffy. Scrape down the sides and then add powdered sugar in 2-3 additions and whip each time until the powdered sugar is fully incorporated, and buttercream is fluffy. Then add blueberry sauce, whip the buttercream for 10 minutes until it has light and fluffy texture and then smooth it out with a spatula to remove excess air bubbles.

Lemon Curd Instructions

  • In a pot combine and whisk milk, lemon juice, sugar, and cornstarch and bring it to boil on low-medium heat.
  • Keep whisking as it comes to a boil. When it comes to a boil and has thickened, remove from the heat, and add butter.
  • Stir the lemon curd until the butter is fully mixed and the lemon curd looks smooth and glossy.
  • Add a pinch of turmeric for color at this point.
  • Transfer in a bowl, Cover the surface of lemon curd with plastic wrap.
  • Chill it completely in the fridge for 1-2 hours. Stir it smooth and use it as a filling for the cake and topping.

Cake Assembly Instructions

  • Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly. Reserve the trimmings to decorate the cake.
  • Place a small amount of frosting on the center of your cake stand or serving plate.
  • Place one layer of the cake on the prepared cake stands or plate.
  • Using an offset spatula or butter knife, spread a generous layer of blueberry frosting (at least 5-6 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.
  • Make a well in the middle of the frosting layer that is about ¼ inch deep and fill it with lemon curd. Spread the lemon curd in an even layer.
  • Carefully place the second cake layer on top. Align it as evenly as possible.
  • Apply a crumb coat by spreading a thin layer of frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
  • After the crumb coat has set, apply the final layer of frosting. Smooth it out with the offset spatula. For a clean finish, you can use a bench scraper to smooth the sides.
  • If desired, use a piping bag to pipe rosettes or borders, to the top and sides of the cake.
  • Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
  • Add a few spoons of lemon curd for topping. Decorate the cake with fresh blueberries.

Notes

  • Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
  • Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
  • Milk: You can use any low-fat dairy-free unsweetened milk (like almond, soy, oat) or low fat dairy based whole milk
  • Butter: Dairy-free salted butter sticks or any salted butter of your choice
  • Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use coconut sugar or organic cane sugar
  • Plain Yogurt or Sour Cream: Dairy-free unsweetened yogurt, Dairy-free sour cream or any plain Greek yogurt or sour cream of your choice

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