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–+ servings
BLUEBERRY LEMON CURD CAKE

Delight in Spring: Blueberry Lemon Curd Cake Recipe

This Blueberry Lemon Curd Cake is an eggless and dairy-free delight, combining tangy lemon and sweet blueberries for a refreshing spring treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Low-Fat Milk substitute with any unsweetened dairy-free milk
  • 1/4 cup Lemon Juice fresh is recommended
  • 1/2 cup Unsweetened Yogurt use dairy-free yogurt for vegan version
  • 1 tbsp Lemon Zest use fresh zest
  • 1 cup Cane Sugar can be substituted with coconut sugar
  • 1 tsp Vanilla Extract use pure extract for richer taste
  • 1/2 cup Vegetable Oil can replace with melted coconut oil
  • 2 cups All-Purpose Flour can be substituted with gluten-free flour
  • 1/4 cup Cornstarch essential for texture
  • 1 tbsp Baking Powder ensure freshness
  • 1 tsp Baking Soda ensure freshness
  • 1/2 tsp Salt use sea or kosher salt
  • 20-24 pieces Fresh Blueberries coat in flour to prevent sinking
For the Lemon Curd
  • 1 cup Low-Fat Milk use non-dairy milk alternatives
  • 1/4 cup Lemon Juice freshly squeezed recommended
  • 1/2 cup Cane Sugar can substitute with granulated sugar
  • 2 tbsp Cornstarch important thickening agent
  • 1/4 cup Butter substitute with dairy-free butter
  • 1/4 tsp Turmeric Powder use sparingly for color
For the Blueberry Buttercream Frosting
  • 1/2 cup Butter use dairy-free butter for vegan options
  • 4 cups Powdered Sugar ensure sifted to avoid lumps
  • 1 tsp Vanilla Extract pure extract recommended
  • 1/2 cup Homemade Blueberry Sauce made with fresh or frozen blueberries

Equipment

  • Oven
  • Mixing Bowls
  • electric mixer
  • Saucepan
  • Sifter
  • whisk
  • cake pans
  • Parchment Paper
  • Wire Rack
  • Serving Plate

Method
 

Instructions
  1. Preheat the Oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. Combine low-fat milk, lemon juice, and yogurt in a bowl; let sit for 10 minutes. Whisk in lemon zest and sugar, then add vegetable oil.
  3. Mix all-purpose flour, cornstarch, baking powder, baking soda, and salt in another bowl.
  4. Gradually add dry ingredients to the wet mixture and fold in blueberries.
  5. Pour batter into pans and bake for 25-30 minutes. Cool in pans for 30 minutes.
  6. Cook fresh blueberries and water to make blueberry sauce, then cool it.
  7. Whip softened butter; slowly add sifted powdered sugar and then the blueberry sauce.
  8. Whisk milk, lemon juice, sugar, and cornstarch for lemon curd and cook until thick, then chill.
  9. Assemble the cake: Level tops, layer frosting and lemon curd, refrigerate for 30 minutes.
  10. Decorate with fresh blueberries and lemon curd before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use fresh lemons and blueberries for maximum flavor. Beware of overmixing and ensure baking powder is fresh. Keep the cake layers cool before frosting.

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