Blueberry Lemon Curd Cake: A Burst of Citrus and Berry Flavors

Introduction

The Blueberry Lemon Curd Cake combines the zesty brightness of lemon with the sweet juiciness of blueberries, creating a delightful cake bursting with fruity flavors. This moist and tangy dessert features layers of tender cake filled with luscious lemon curd and fresh blueberries.

Who This Recipe Is For

This recipe is perfect for those who adore the delightful pairing of tangy lemon and sweet blueberries in a cake. If you appreciate a light and refreshing dessert that beautifully balances citrusy zing and fruity sweetness, this Blueberry Lemon Curd Cake is an excellent choice.

Why It’s Great

The charm of the Blueberry Lemon Curd Cake lies in the contrast between the moist lemon-infused cake layers and the rich and tangy lemon curd, complemented by bursts of juicy blueberries. This cake offers a perfect harmony of flavors and textures.

Ingredients

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice

For the Lemon Curd Filling:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1/2 cup unsalted butter, cubed
  • 1 cup fresh blueberries

Directions

For the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Lemon Curd Filling:

  1. In a heatproof bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice.
  2. Place the bowl over a pot of simmering water (double boiler). Add the cubed butter and whisk constantly until the mixture thickens and coats the back of a spoon (approximately 8-10 minutes).
  3. Remove the lemon curd from heat and strain it through a fine-mesh sieve into a clean bowl to remove any lumps.
  4. Cover the surface of the lemon curd with plastic wrap (to prevent a skin from forming) and refrigerate until completely cooled.

Assembly:

  1. Place one cake layer on a serving plate. Spread a layer of lemon curd over the top.
  2. Sprinkle a handful of fresh blueberries over the lemon curd.
  3. Carefully place the second cake layer on top.
  4. Frost the top of the cake with the remaining lemon curd and decorate with additional fresh blueberries.

Kitchen Equipment

  • Mixing bowls and whisk
  • Two 8-inch round cake pans
  • Parchment paper
  • Double boiler (or heatproof bowl over simmering water)
  • Fine-mesh sieve

Serving Suggestions

Serve slices of this Blueberry Lemon Curd Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

Storage Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.

Recipe Variations

Consider adding a lemon glaze on top of the cake for an extra burst of citrus flavor.

Conclusion

Indulge in the delightful flavors of citrusy lemon and sweet blueberries with this Blueberry Lemon Curd Cake. The tangy lemon curd filling and juicy blueberries between moist cake layers create a harmonious blend of fruity goodness.

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