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Blueberry Cake with Lemon Curd

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This Blueberry Cake with Lemon Curd is sweetly delicious and filled with sunshine flavors. Made with Greek yogurt and lemon curd, this loaf cake is soft and moist. A spring and summer cake you’ll not soon forget.

Closeup view of sliced Blueberry Cake with Lemon Curd

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Perfect for teatime, a snack in the middle of the day, picnics, or simply savored with a cup of warm tea.

The infusion of lemon curd plus fresh lemon gives this blueberry cake a decidedly fresh and delicious flavor.

As you likely know, lemon curd is incredibly easy to make. I love to have a batch ready in the refrigerator most of the time. If you would like to try your hand at this simple but delicious treat, you can read how easy it is on my Lemon Curd Recipe.

Blueberry Lemon Curd Cake Ingredients

This is a list of ingredients you will need to make this cake. The exact measurements are in the recipe card at the bottom of this post.

  • Butter
  • Greek yogurt
  • Lemon curd (store-bought or homemade)
  • Large eggs
  • Lemon for juice and zest
  • All-purpose flour
  • Baking powder
  • Granulated sugar
  • Fresh or frozen blueberries

The glaze is made with a combination of fresh lemon juice and powdered sugar. It couldn’t be easier.

How to Make Blueberry Lemon Curd Cake

Preheat the oven to 350° and butter a 9 x 5-inch loaf pan.

Step 1: Mix the batter

In a large mixing bowl add Greek yogurt, lemon curd, softened butter, eggs, lemon zest, flour, baking powder, salt, and sugar. Quickly mix the batter until it just comes together.

Toss the blueberries in 1 tablespoon of flour.

Step 2: Fill the loaf pan

Scrape half of the batter into the prepared pan. Layer 1/2 cup blueberries over the batter. Add the remaining batter evenly over the blueberries. Finally, top with the remaining 1/2 cup of blueberries.

Step 3: Bake

Bake for 70 – 75 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.

Lemon Glaze Icing

The icing is optional, but pretty and adds a deliciously sweet finish to this summery loaf cake.

To make the lemon glaze, combine the juice from 1 lemon with 1 to 2 cups of powdered sugar, or until desired consistency is reached. I like mine on the thinner side.

Drizzle the icing over the top of the cooled Blueberry Lemon Curd cake.

Garnishing the Loaf Cake

Although it’s perfectly delicious sliced and served, if you want to garnish this cake, you can add lemon zest and slices of fresh lemons and scatter a few fresh blueberries on top too.

Serving Ideas

This Blueberry Lemon Curd cake is delicious with butter, Greek yogurt, and lemon curd.

Vertical view of sliced Blueberry Cake with Lemon Curd with teacups.
Closeup view of sliced Blueberry Lemon Curd Cake

Blueberry Cake with Lemon Curd

This Blueberry Cake with Lemon Curd is sweetly delicious and filled with sunshine flavors. Made with Greek yogurt and lemon curd, this loaf cake is soft and moist. A spring and summer cake you’ll not soon forget.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Author: Stephanie Wilson

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

Instructions

  • Preheat the oven to 350° and butter a 9 x 5-inch loaf pan.
  • In a large mixing bowl add Greek yogurt, lemon curd, softened butter, eggs, lemon zest, flour, baking powder, salt, and sugar. Using a hand mixer, quickly mix until the batter until it just comes together.
  • Toss blueberries in 1 tablespoon all-purpose flour.
  • Scrape half of the batter into the prepared pan and sprinkle 1/2 cup of blueberries over the batter. Spread the remaining batter over the blueberries and scatter the remaining 1/2 cup of blueberries over the top.
  • Bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

For the Lemon Glaze:

  • Combine a the juice of 1 lemon with 1-2 cups confectioners’ sugar. Mix until you reach desired consistency. I like mine on the thinner side.
  • Drizzle the glaze over the top of the cooled cake and allow it to drip down the sides. Garnish with lemon zest and a few blueberries. Serve with additional Greek yogurt or lemon curd.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cake
Cuisine: American
Keyword: blueberry cake, lemon curd blueberry cake, lemon curd cake

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