Blueberry lemon curd cream cake

June 23, 2016
3 Ratings
Photo by Oh Sweet Day!
  • Makes one 6-inch layered cake
Author Notes

Sponge cake layers with whipped cream, fresh blueberries, and lemon curd —Oh Sweet Day!

What You'll Need
  • 3 large egg, room temp, separated
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup cake flour, sifted
  • 1 1/2 cups heavy cream
  • 1 tablespoon powdered sugar
  • 1/4 cup store bought or homemade lemon curd
  • 1 cup fresh blueberries
  1. Preheat oven to 350F. Grease and line the bottom of three 6-inch cake pans with parchment paper. Set aside.
  2. In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoons sugar and continue beating until stiff peaks form. Set aside.
  3. In another bowl, beat egg yolks and 1/4 cup sugar on high speed until thick and light in color, about 5 minutes.
  4. Add vanilla, lemon juice and zest. Mix for another minute.
  5. Sift flour and the remaining 2 tablespoons sugar over top of egg yolk mixture. Fold the flour mixture in the egg mixture, followed by half of the meringue.
  6. Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pans evenly and smooth the top.
  7. Bake 8 to 10 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
  8. Remove the cakes from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
  9. Whip the heavy cream and powdered sugar until it holds stiff peaks.
  10. To assemble the cake, place one cake layer on your serving plate and spread 1/3 of the whipped cream on top. Drizzle about a tablespoon of lemon curd on the cream. Place a few blueberries along the edge of the cake, and scatter some in the centre. Top with other cake layers, followed with cream, lemon curd and blueberries.
  11. Chill the cake until ready to serve.

See what other Food52ers are saying.

  • Chelsea Strachan
    Chelsea Strachan
  • Oh Sweet Day!
    Oh Sweet Day!
  • Melissa

4 Reviews

Chelsea S. March 21, 2019
would you ever put blueberries in the cake batter?
Melissa May 8, 2017
Hi! I am making this cake this weekend for a bridal shower. Planning to swap out the blueberries for strawberries because those are the bride's favorites. Also want to use 9" rounds. Would you recommend doubling the recipe? How long would you bake for? Thank you!
Oh S. May 8, 2017
Hi Melissa, strawberries totally work! In fact this recipe is a halved recipe of my go-to sponge cake. So it's absolutely okay to double the recipe. Make sure you bake the cake layers at least 5 minutes longer. And DO NOT let the cake cool completely in the pan. Try to transfer the cake to a wire rack to cool as soon as it's cool enough to handle. That way the cake won't sink in the middle. :)
Melissa May 9, 2017
Thank you SO much! Will report back! Can't wait to make this.