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Moist Lemon Blueberry Layer Cake with Creamy Lemon Curd

moist lemon blueberry layer cake - featured image
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A bright and comforting lemon blueberry layer cake featuring moist cake layers and a luscious creamy lemon curd, perfect for everyday baking or special occasions.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed, patted dry, and tossed in 1 tablespoon flour
  • For the Creamy Lemon Curd:
  • ½ cup (120ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • ¾ cup (150g) granulated sugar
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 large eggs, room temperature
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with a mixer until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Mix gently after each addition.
  7. Toss blueberries with 1 tablespoon flour from the dry mix, then gently fold into the batter.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 15 minutes, then transfer to a wire rack to cool completely.
  11. To make lemon curd: whisk lemon juice, lemon zest, sugar, and salt in a saucepan. Beat eggs in a bowl, then slowly whisk lemon mixture into eggs to temper. Return to pan and cook over medium-low heat, stirring constantly until thickened (8-10 minutes). Remove from heat and whisk in butter until smooth. Cool completely and refrigerate if making ahead.
  12. Assemble cake by placing one layer on a serving plate, spreading half the lemon curd on top, then placing the second layer and spreading remaining curd over it.
  13. Chill assembled cake for 30 minutes before slicing.

Notes

Toss blueberries in flour before folding into batter to prevent sinking. Use room temperature ingredients for best texture. Cook lemon curd slowly over low heat and stir constantly to avoid scrambling. Lemon curd can be made ahead and stored in the fridge for up to 1 week. Chill assembled cake for at least 30 minutes before slicing to help curd set. Cake layers freeze well individually for up to 2 months.

Nutrition

Keywords: lemon blueberry cake, lemon curd, layer cake, moist cake, easy dessert, homemade cake, blueberry dessert, lemon dessert

Find it online: https://lunafeast.com/moist-lemon-blueberry-layer-cake-recipe-easy-homemade-creamy-lemon-curd/