Blueberry Curd Cake
Moist lemon butter cake with a thick swirl of homemade blueberry curd baked in. Easy to make, and blends lemon and blueberry in every bite.
Servings 1 8 inch cake
Equipment
- 8 inch round or square cake pan metal
Ingredients
- Blueberry Curd this recipe (you’ll need about ⅓ cup of it)
- 200g or 1 cup granulated sugar plus more for topping
- ¼ teaspoon fine sea salt
- Zest of 1-2 lemons
- 113g or ½ cup unsalted butter softened
- 2 large eggs at room temperature
- 130g or 1 cup all purpose flour
- 1 teaspoon baking powder
- 50g or ½ cup blanched almond flour
Instructions
- Have the blueberry curd made and cooled before starting the cake batter. The curd can be made up to a week ahead of time.
- Preheat the oven to 350 F. Grease and flour an 8 inch round baking pan (8 inch square works too).
- Set the sugar and salt in the bowl of a mixer (or use a hand mixer) and zest the lemon over it. Rub the lemon zest into the sugar to release its oils.
- Add the butter and beat (using the paddle attachment) until the mixture is creamed, about 3-5 minutes - stopping to scrape the bowl halfway to ensure an even mix.
- Add the eggs and beat until airy, about 2 minutes.
- Add the flour, baking powder and almond meal and mix to just combine - don’t overmix the batter.
- Spread the batter into the bottom of the prepared pan, smoothing it out.
- Dollop 4-5 heaped tablespoons of blueberry curd over the batter and spread them so they cover most of the cake batter but avoid the outer rim/edge of the cake. I leave a small circle of batter uncovered with curd so I can use a cake tester to know when it’s done baking. Sprinkle granulated sugar over the bits of exposed cake batter.
- Bake the cake until a cake tester comes out clean of wet crumbs (test in the center of the cake), about 30-40 minutes. Let cool in the pan then transfer to a plate. Note: This cake will sink due to the weight of the thick, liquid curd. Store the cake in the fridge, serve cold or at room temperature.