Blueberry Lemon Curd Cake
A delightful Blueberry Lemon Curd Cake that showcases the vibrant flavors of fresh blueberries and zesty lemon curd, perfect for creating cherished memories.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Ingredients
4 Large Eggs
2 Large Egg Yolks
1 cup Granulated Sugar
½ cup Fresh Lemon Juice
1 tbsp Lemon Zest
½ cup Unsalted Butter
¼ tsp Salt
2 ½ cups All-Purpose Flour
1 ¾ cups Granulated Sugar
2 tsp Baking Powder
½ tsp Salt
1 cup Unsalted Butter
4 Large Eggs
1 cup Whole Milk
2 tsp Vanilla Extract
1 ½ cups Fresh Blueberries
8 oz Cream Cheese
½ cup Unsalted Butter
4 cups Powdered Sugar
2 tbsp Fresh Lemon Juice
Fresh Blueberries & Lemon Slices
Instructions
- Prepare the Lemon Curd by whisking together the eggs, egg yolks, granulated sugar, lemon juice, lemon zest, and salt in a heatproof bowl over simmering water until thickened. Add butter and chill
- Preheat oven to 350°F. Grease and flour three cake pans. Cream butter and sugar, add eggs and vanilla, mix dry ingredients alternately with milk, then fold in blueberries. Bake for 25-30 minutes
- Make the Lemon Cream Cheese Frosting by beating cream cheese and butter, adding powdered sugar and lemon juice until fluffy
- Assemble the cake by layering curd and frosting between cake layers, frost the outside, and garnish with blueberries and lemon slices
Notes
Refrigerate the cake to allow the flavors to meld and the curd to set.
Make the lemon curd a day ahead for better results.
Find it online: https://onthatplate.com/blueberry-lemon-curd-cake/