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–+ servings
5 from 4 votes

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
Yield: 10 servings
Prep: 45 minutes
Cook: 25 minutes
Rest Time: 2 hours
Total: 3 hours 15 minutes
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Equipment

  • 2 8-inch Round Cake Pans (20cm)

Ingredients

Lemon Sponge Cake Ingredients

  • 270 ml Low Fat Milk* or mix 240ml (1cup) of regular milk with 30 ml (2 tbsp) water
  • 18 ml Lemon Juice
  • 90 g Unsweetened Yogurt* or greek style plain yogurt
  • Zest of 2-3 Lemons
  • 270 g Cane Sugar* or castor sugar
  • 2 tsp Vanilla Extract
  • 120 ml Vegetable Oil
  • 310 g All Purpose Flour
  • 2 tbsp Cornstarch sifted
  • 2¼ 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 Low fat Milk* or mix 120ml (1/2cup) of regular milk with 15ml (1 tbsp) water
  • 95 ml Lemon Juice freshly squeezed
  • 100 g Cane Sugar* or castor sugar
  • 2 tbsp Cornstarch
  • 28 g Butter* soft
  • Pinch of Turmeric Powder for Color

Blueberry Buttercream Frosting Ingredients

  • 330 g Butter* room temperature, dairy-free butter sticks will work
  • 270 g Powdered Sugar sifted
  • 2 tsp Vanilla Extract
  • 45 ml Homemade Blueberry Sauce slightly warm or at room temp

Instructions

Cake Instructions

  • Preheat the oven to 350℉ (175℃).
  • Grease 2 (8-inch) round cake pans with oil & line it with baking paper.
  • In a mixing bowl combine low fat 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 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. Pass it through a sieve to 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