Description
This Blueberry Lemon Curd Cake is a show-stopping dessert featuring moist lemon cake layers, tart homemade lemon curd, and fresh blueberry compote. Bursting with bright citrus flavor and juicy blueberries, it’s the perfect treat for spring and summer gatherings. Each bite strikes a balance between sweet, tangy, and fruity, making it irresistible for lemon lovers and berry fans alike.
Ingredients
Units
Scale
Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup whole milk, room temperature
- 1 tsp vanilla extract
Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
Lemon Curd
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cubed
Cream Cheese Frosting
- 1/2 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the Lemon Curd
In a heatproof bowl, whisk together lemon juice, zest, sugar, and eggs. Place over a pot of simmering water and cook, whisking constantly, until thickened (about 8 minutes). Remove from heat, whisk in butter until smooth, and strain into a bowl. Cover with plastic wrap touching the surface; chill until set (at least 3 hours). - Prepare Blueberry Compote
In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until berries release juices, about 5 minutes. Stir in cornstarch slurry, then cook until thickened, 2–3 minutes more. Remove from heat; cool completely. - Make Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add lemon zest and juice. Mix dry ingredients into wet mixture alternately with milk, beginning and ending with dry, and stir in vanilla. Divide batter evenly between pans and smooth tops. - Bake the Cakes
Bake cakes for 25–28 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. - Prepare Cream Cheese Frosting
Beat butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy and smooth. - Assemble the Cake
Slice cake layers horizontally to create four thin layers. Place the first layer on a serving plate, spread a layer of lemon curd, followed by blueberry compote. Repeat with remaining layers. Cover cake with cream cheese frosting, smoothing the sides and top. - Decorate and Chill
Decorate the top with fresh blueberries and lemon zest if desired. Chill the cake for at least 1 hour before slicing for neater pieces.
Notes
- You can prepare the lemon curd and blueberry compote up to two days ahead for easy assembly.
- If the lemon curd appears too thin, refrigerate longer to help it set before spreading on the cake.
- Store the cake in the refrigerator, well-covered, for up to 4 days.
- Use a serrated knife for clean cake slices.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 460
- Sugar: 44g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
