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Blueberry Cake with Lemon Curd

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A soft and moist blueberry cake infused with lemon curd and zest, topped with a sweet lemon icing. The Greek yogurt keeps it tender while the blueberries add juicy bursts of flavor, making it a perfect treat for brunch, dessert, or tea time.

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 (for blueberries)

3 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 cup blueberries

Icing

Juice of 1 lemon

1–2 cups confectioners’ sugar

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan or cake pan.
  2. Toss blueberries with 1 tablespoon of flour to prevent sinking.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in Greek yogurt, lemon curd, lemon zest, and lemon juice.
  5. In another bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to wet mixture, mixing until just combined.
  7. Gently fold in blueberries.
  8. Pour batter into prepared pan and bake 45–55 minutes, or until a toothpick inserted comes out clean.
  9. Cool cake completely before preparing glaze by whisking lemon juice and confectioners’ sugar until smooth.
  10. Drizzle glaze over cooled cake before slicing and serving.

Notes

Use frozen blueberries if needed, but add them without thawing.

For extra lemon flavor, increase lemon curd to 3 tablespoons.

Swap blueberries for raspberries for variation.

Sour cream can replace Greek yogurt.

Sprinkle coarse sugar on top before baking instead of icing for a rustic finish.

Freeze cake unglazed for up to 2 months and glaze after thawing.

Nutrition

Find it online: https://justsosavory.com/blueberry-cake-with-lemon-curd/