Sticky Lemon Curd Cake (With Blueberries) (2024)

This beautifully easy lemon curd cake is a sticky but not overly sweet loaf cake packed with pockets and swirls of lemon curd and fresh blueberries. It’s moist, buttery and full of tangy lemon flavor – a delicious treat perfect for a brunch gathering, Mother’s Day, or just a lazy afternoon tea.

Why you’ll love it

✔ Perfect for a gathering. Whether it’s for an afternoon tea, picnic, Mother’s day or even a dinner party dessert, you won’t go wrong with this!

✔ A fresh and summery taste. The classic lemon blueberry combination just screams summer, right? The tangy lemon curd and fresh tart blueberries complement the sweetness of the cake perfectly.

✔ Impressive and easy to make. The swirls of lemon curd and blueberries make this cake look impressive, but it’s made with just 8 simple ingredients and is so easy to pull together.

✔ Keeps well. This cake stays moist and delicious for several days, making it a great option for a make-ahead dessert.

✔ A great way to use up leftover lemon curd! Don’t leave it languishing in the pantry…

About the ingredients

Butter: Real (unsalted) butter will give your cake a delicious buttery taste.

Sugar: I usually use caster sugar/superfine sugar, but regular white sugar is fine as well.

Eggs: You’ll need 3 large eggs.

Greek yogurt: I use Greek yogurt a lot in both sweet and savory recipes. I always try to use an authentic brand containing just milk and live cultures. The yogurt adds extra tang, moisture and protein to the cake!

Flour: To make the recipe super easy, I use self-raising flour (Note: NOT self rising flour, which is different). It’s fine to use all-purpose flour + 1 and 1/4 teaspoons of baking powder + 3/4 teaspoon salt instead if you don’t have self-raising flour on hand.

A lemon: A small to medium sized lemon which gives you around 2 tablespoons of juice. You’ll add both the juice and zest to the cake batter for plenty of tangy lemon flavor.

Lemon curd: Honestly… any brand will work well! No need to make your own lemon curd. However, if you’d like to try, it’s actually really easy! Check out this 5-ingredient lemon curd recipe from Sally’s Baking Recipes.

Blueberries: I do usually use fresh blueberries in this recipe, but there’s no reason why you can’t use frozen blueberries instead if you like.

Fun fact: Legend has it that lemon curd was invented in the 19th century by some clever English bakers. They wanted to preserve their precious lemons since they could be hard to come by back then. They mixed lemon juice, sugar, eggs, and butter in a top-secret recipe until it magically transformed into the delicious spread with a zingy kick that we know and love today.

How to make a lemon curd cake

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

All you really need to make this easy lemon curd cake is a big bowl, an electric hand mixer and a loaf pan to bake your cake in. It’s so easy to pull together in a few simple steps!

Firstly, cream the butter and sugar together using a hand held whisk (or stand mixer if you prefer) on a medium speed until the mixture is pale and fluffy (usually 2 to 3 minutes).

Then slowly whisk in the eggs, one by one until well combined.

Next, stir in the yogurt. Then fold through the flour.

Stir in the lemon zest and juice to complete the cake batter.

Then roll the blueberries in a little flour (not essential but helps the blueberries to not sink right to the bottom while baking).

Now the fun begins! Layer up the batter and lemon curd and blueberries in a lined loaf pan.

Don’t worry, it’s simple. Start with half of the cake batter in the bottom of the loaf pan, then swirl half of the lemon curd on top. Finally, add half of the floured blueberries.

Then repeat with a second layer, pressing the second half of the blueberries on top of the cake. See, so easy!

Bake your delicious cake with lemon curd and blueberries for around an hour, or until it has risen well and feels firm when touched. To check if it’s fully cooked, insert a skewer into the center of the cake; if it comes out clean, it’s ready!

Then transfer the cake to a wire rack and let it cool slightly.

You can see what the cake will look like before and after baking in the photo above…

It’s worth the little bit of extra effort to layer the cake. You’ll be rewarded with a moist but at the same time springy and light cake with a slightly crispy, sticky top. Yum!

How to serve

The very best way to serve this deliciously sticky lemon cake with lemon curd is while still warm and with extra blueberries and a big spoonful of yogurt, whipped cream, ice cream or crème fraiche on top!

If you like, you can serve a little more lemon curd with each cake slice as well. Am I making your mouth water yet? Served this way it makes a perfect dinner party dessert!

To serve any leftovers, you can even warm individual slices up again for a few seconds in the microwave.

Of course, it’s also quite delicious served cold for a snack or catch up with friends with a cup of tea or coffee on the side. One of the great things about this cake is that it keeps well, so you can enjoy it all week (if it lasts that long!).

This really is the best lemon curd cake recipe!

Variations

Not fresh blueberry season? No worries – you can either use frozen blueberries instead, or you can skip the blueberries altogether and just make it a straight lemon cake with lemon curd.

You can also try this cake with different types of fruit which pair well with lemon, such as raspberries or blackberries, or even chopped apple, pineapple or mango.

Lastly, you can try the cake with a fruit jam instead of (or as well as!) lemon curd. Try cherry or raspberry jam!

Recipe FAQs

You might also like

• Fan of easy chocolate desserts? This 6-ingredient kladdkaka recipe (gooey Swedish chocolate cake!) never disappoints, and is sooo easy to make! Or how about these eternally popular 5-minute chocolate pots (only 4 ingredients)?

• Want more lemon cake ideas? If it’s a layer cake you want, try this lemon mascarpone cake. Or how about another loaf cake? Try this super easy 6-ingredient lemon ricotta cake.

• How about a quick and easy cheesecake? Try this baked white chocolate cheesecake (with raspberries!) or this Wagamama copy cat recipe: no-bake ginger and white chocolate cheesecake.

• This orange ricotta cake with chocolate chips is moist, light and super classy, but no one will believe it was so quick and easy to make!

Or browse all my desserts!

Got lemon curd to use up? Check out this list of best lemon curd dessert recipes!

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