Blueberry Cake with Lemon Curd

This Blueberry Cake with Lemon Curd is soft, moist, and bursting with fresh blueberry flavor. I love how the lemon curd and zest brighten the cake, giving it a refreshing citrus twist. The sweet lemon icing drizzled on top makes it feel extra special and perfect for any occasion.

Why You’ll Love This Recipe

I love this cake because it’s the perfect balance of fruity sweetness and tangy lemon flavor. The Greek yogurt keeps the crumb moist and tender, while the blueberries add juicy bursts in every bite. The lemon curd brings a subtle richness that pairs beautifully with the glaze. Whether I serve it as a dessert, at brunch, or with an afternoon cup of tea, it always feels like a treat.

Ingredients

▢12 tablespoons butter softened
▢1/3 cup Greek yogurt
▢2 tablespoons lemon curd
▢3 large eggs
▢1 lemon zested and juiced
▢2 cups all-purpose flour + 1 tablespoon
▢3 teaspoons baking powder
▢1/2 teaspoon salt
▢1 cup sugar
▢1 cup blueberries

Icing
▢1 lemon juiced
▢1-2 cups confectioners’ sugar

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and grease a loaf pan or cake pan.
2. In a small bowl, I toss the blueberries with 1 tablespoon of flour to keep them from sinking into the cake.
3. In a large bowl, I cream together the softened butter and sugar until light and fluffy.
4. I beat in the eggs one at a time, then stir in the Greek yogurt, lemon curd, lemon zest, and lemon juice.
5. In another bowl, I whisk together the flour, baking powder, and salt.
6. I gradually add the dry ingredients to the wet mixture, stirring just until combined.
7. I gently fold in the blueberries.
8. I pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake cools, I prepare the icing by whisking the lemon juice with confectioners’ sugar until smooth and pourable.
10. Once the cake is completely cooled, I drizzle the icing over the top before slicing and serving.

Servings and Timing

This recipe makes about 8–10 servings. It takes around 15 minutes to prepare and 45–55 minutes to bake, plus cooling time before glazing.

Variations

I sometimes add a teaspoon of vanilla extract to the batter for extra depth. If I want a richer lemon flavor, I increase the lemon curd to 3 tablespoons. For a more rustic presentation, I sprinkle coarse sugar on top before baking instead of icing. I also love swapping blueberries for raspberries when I want a different berry twist.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat slices, I microwave them for 15–20 seconds or warm them in a low oven. I also freeze the cake (unglazed) for up to 2 months and glaze it after thawing.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries, but I add them straight from the freezer to prevent the batter from turning purple.

Can I skip the lemon curd?

Yes, but I love the richness and tang it adds. If I skip it, I sometimes add extra zest or juice.

Can I bake this in muffin tins?

Yes, I portion the batter into muffin tins and bake for about 20–25 minutes.

How do I keep the blueberries from sinking?

I coat them lightly in flour before folding them into the batter.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream works well as a substitute.

Can I make the icing thicker?

Yes, I add more confectioners’ sugar to make a thicker glaze.

Can I freeze the cake?

Yes, I freeze it unglazed, then thaw and add the icing before serving.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch.

Can I make this gluten-free?

Yes, I swap the all-purpose flour for a gluten-free baking blend.

Can I add nuts to the batter?

Yes, I sometimes add chopped almonds or walnuts for extra texture.

Conclusion

This Blueberry Cake with Lemon Curd is one of my favorite bakes because it’s moist, fruity, and bursting with bright lemon flavor. I love how simple it is to make, yet it always looks and tastes like something special. With its tender crumb, juicy blueberries, and sweet lemon glaze, it’s a cake I’m always excited to share—or keep just for myself.

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