Lemon Curd Blueberry Cake

Name: Lemon Curd Blueberry Cake
Prep time: 1 h
Cook time: 1 h
Total time: 120 min
Yield: 1
Ingredients: 2 1/2 cups all-purpose unbleached flour; 1/3 cup finely ground toasted slivered or sliced almonds; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, at room temperature; 1 1/2 cups granulated sugar; 3 large eggs; 1 teaspoon lemon extract; 1 Tablespoon finely-grated lemon peel (lemon zest); 1 teaspoon lemon juice (from the zested lemon); 1 cup low-fat buttermilk; 1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have a little left over); 2 cups fresh blueberries; 5 Tablespoons heavy whipping cream; 2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it easier to stir); 2 Tablespoons lemon juice; 1 1/2 cups confectioners’ sugar; Additional blueberries for garnish

by NancyC | nancy-c.com

1 Cake

2 hr

Here's a lemony cake with lots of fresh berries—yum! It's a great cake for springtime and summer when lots of us crave lemony treats! This cake has a wonderful lemon flavor, thanks to the lemon curd that's mixed into the batter and glaze. There's also lemon extract, lemon zest, and a dash of fresh lemon juice to add to the lemony taste!

Foodtalk Recommends!

Experience easy meal planning and stay organized—Check out Foodtalk's weekly meal planner!

The fresh blueberries add to the yumminess of this cake too! If you like lemon-flavored treats, this would be a great recipe for you to try! If you make your own lemon curd, I’m sure it would be fantastic in this cake recipe! I used store-bought lemon curd, but one of these days I want to try making my own!

Lemon Curd Blueberry Cake

You can do it! Saved to your recipes

Recipe details

Yield 1 Cake
Time spent: Prep time: 1 Hours Cook time: 1 Hours Total time: 2 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the cake:

2 1/2 cups all-purpose unbleached flour
1/3 cup finely ground toasted slivered or sliced almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon lemon extract
1 Tablespoon finely-grated lemon peel (lemon zest)
1 teaspoon lemon juice (from the zested lemon)
1 cup low-fat buttermilk
1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have a little left over)
2 cups fresh blueberries

For the glaze:

5 Tablespoons heavy whipping cream
2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it easier to stir)
2 Tablespoons lemon juice
1 1/2 cups confectioners’ sugar
Additional blueberries for garnish

Instructions

For the cake:

Preheat oven to 350˚F. Grease and flour a 12-cup Bundt pan.
In medium bowl, whisk flour, almonds, baking powder, and salt.
In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy (or you can beat by hand).
Beat in eggs, 1 at a time, then reduce speed to low, if using a mixer, and beat in lemon extract, lemon zest, and lemon juice.
Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined.
Beat in lemon curd until just combined. Fold in the blueberries.
Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets.
Bake, in center of oven, 60 to 65 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack.
After cake has completely cooled, top with Lemon Curd Glaze.

For the glaze:

In medium bowl, blend the whipping cream, lemon curd, and lemon juice, blending well.
Add confectioner’s’ sugar and blend well.
Spoon glaze over cake, let glaze set, top with additional berries, if desired, and serve.
There’s plenty of glaze, so you can drizzle some extra glaze from the cake plate onto each slice with a spoon—it tastes great that way!

Comments

Kitty on Apr 18, 2022

I have a grandson who is allergic to almonds. Can I leave the almonds out of the recipe?

Like Reply
- Naomie Moore aka baileyanddaisey, Castaic CA on Apr 18, 2022
  
  Absolutely. Will not affect the overall integrity of the cake. Go for it.
  
  Like
Naomie Moore aka baileyanddaisey, Castaic CA on Apr 18, 2022

Great recipe! Thanks for sharing.

Like Reply

Load more comments

3 of 4 comments

Top stories