Sticky Lemon Curd Cake (With Blueberries)
User Reviews
4.8
Sticky Lemon Curd Cake (With Blueberries)
Description
This recipe starts with creaming softened butter and caster sugar until pale and fluffy, then incorporating eggs and Greek yogurt to add richness and moisture. Self-raising flour is folded through carefully alongside lemon zest and juice to keep the batter tender. Most blueberries are lightly floured to prevent sinking, then layered with lemon curd in the batter to create interspersed pockets of bright citrus flavor. Baking in a lined loaf pan produces a golden crust with a moist interior dotted with sweet-tart blueberries and lemon curd swirls.
The flavor balance hinges on fresh lemon zest and juice plus lemon curd, which offsets the sweetness of sugar and butter. The texture is tender and moist from yogurt and butter, while blueberries provide juicy bursts. This cake can be served warm with additional Greek yogurt or lemon curd, or cooled alongside cream or ice cream for a richer dessert.
Room temperature butter helps with proper creaming, and care should be taken not to overmix once flour and yogurt are added to keep the cake light. Stored airtight, this cake remains fresh for several days at room temperature or can be refrigerated or frozen for extended storage. Variations include switching blueberries for other berries or replacing lemon curd with jams.
Ingredients
- 170 grams butter softened to room temperature
- 130 grams caster sugar = superfine sugar, or just use regular white sugar
- 3 large egg
- 115 grams Greek yogurt plus extra to serve
- 200 grams self-raising flour Or use plain/all-purpose flour with 1¼ teaspoons baking powder and ¾ teaspoon salt.
- 1 lemon (zest and juice) small to medium (you should have about 2 tablespoons juice)
- 4 tablespoons lemon curd plus extra to serve (if you like)
- 120 grams blueberries fresh
Instructions
- Pre-heat the oven to 320F/160C (fan oven - increase temp to 355F/180C for a non-fan oven) and line a loaf pan (roughly 9 x 5 inches or 10 x 4 inches, or equivalent) with baking paper.
- Cream together the butter and sugar with a handheld mixer on medium speed for 2-3 minutes until pale and fluffy.
- Whisk in the eggs one by one on a low speed until well combined. Then stir in the yogurt.
- Fold through the flour until just combined, then stir in the lemon zest and juice. Be careful not to overmix.
- Roll most of the blueberries lightly in flour (this stops them from sinking). Save a few for serving with the baked cake.
- Spoon and level half of the cake batter into the prepared baking pan. Then spoon and slightly swirl around half of the lemon curd over it. Scatter some of the blueberries on top.
- Now spoon in and level the rest of the batter. Dot the rest of the lemon curd on top and swirl it a little again, then lightly press in the rest of the floured blueberries.
- Bake the cake for about 1 hour and 10 minutes or until it is golden and a skewer pushed into the centre comes out clean.
- Cool the cake in the tin for about 10 minutes, then lift onto a cooling rack. Serve when the cake is still slightly warm with a spoonful of Greek yogurt, creme fraiche, ice cream or whipped cream. Add the reserved blueberries on top (and a little more lemon curd if you wish).
Notes
- Use room temperature butter to achieve proper creaming and texture.
- Avoid overmixing once flour, yogurt, and lemon juice are added to maintain a tender crumb.
- Serve the cake warm with Greek yogurt and extra lemon curd or cool with cream or ice cream.
- Store in an airtight container at room temperature for 2-3 days, or refrigerate up to a week for longer freshness.
- The cake freezes well when wrapped tightly; thaw at room temperature or refrigerate overnight before serving.
- Try substituting raspberries or other berries, or using berry jams instead of lemon curd for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 198mg | 8% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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