Lemon Blueberry Cake with Lemon Curd and Blueberry Buttercream
Curly Girl Kitchen
Curly Girl Kitchen
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  • In
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  • 0 in 5.4pt 0in 5.4pt
  • 2 ¾ cups all-purpose flour, plus 2 tablespoons, divided·
  • 1 ¾ cups granulated sugar· 1 ¼ teaspoons baking soda· 1 ¼ teaspoons baking powder· 1 teaspoon salt· 3 eggs, room temperature· 1 cup buttermilk· ¾ cup fresh lemon juice· ¾ cup vegetable oil· Zest of 3 large lemons·
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  • 1 ½ cups fresh blueberries
  • 1 cup lemon curd
  • 1 cup blueberry juice (fresh or bottled)· 2 cups (4 sticks) unsalted butter, room temperature· 4 cups powdered sugar· 2 tablespoons meringue powder· 1 teaspoon vanilla· Milk, if needed
  • 2-3 minutes until smooth. Toss the blueberries with the 2 tablespoons flour, and fold the blueberries into the batter.
  • 20-25 minutes, until golden and a toothpick comes out clean. Set pans on wire racks, cover loosely with a clean kitchen towel and cool completely.
  • ¼ cup; juice will be syrupy. Cool completely.
  • 1 minute Combine the powdered sugar and meringue powder and add by spoonfuls to the butter, while mixing on low. Add the vanilla and the reduced blueberry juice; increase speed to medium high and whip until light and fluffy, scraping the bowl occasionally, for 4-5 minutes Assemble the Cake:Remove the cakes from the pans, peel off the parchment paper, and level the tops if needed. Set one cake on a cake stand. Spread half the lemon curd over the cake (I like to pipe a “dam” of buttercream around the edge of the cake before spreading with the filling, to ensure the filling doesn’t leak out). Top with the second layer of cake and repeat with the rest of the lemon curd. Top with the third layer of cake.
  • 15 minutes to set before frosting with the final coat of buttercream. Pipe decorative swirls if you like, and garnish with fresh blueberries.



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