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A slice of glazed blueberry bundt cake topped with fresh blueberries on a rustic plate.

Zesty Blueberry Lemon Curd Layer Cake

This stunning layer cake features tender lemon sponge cakes, a vibrant homemade lemon curd, a sweet blueberry filling, and a luscious lemon cream cheese frosting. It's a delightful balance of sweet and tangy, perfect for any celebration.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, Baking
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Curd (make ahead)
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup unsalted butter cold, cut into cubes
  • 1/8 tsp salt
For the Blueberry Filling
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Lemon Cake
  • 2 1/4 cups all-purpose flour sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/2 cup buttermilk room temperature
  • 1/4 cup freshly squeezed lemon juice
For the Lemon Cream Cheese Frosting
  • 8 oz cream cheese (1 block), softened
  • 1/2 cup unsalted butter (1 stick), softened
  • 4-5 cups powdered sugar sifted
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • Pinch salt

Equipment

  • 9-inch round cake pans (2)
  • Parchment Paper
  • Mixing bowls (several)
  • Electric mixer (stand or hand)
  • Whisk
  • Small Saucepan
  • Fine-mesh sieve
  • Rubber Spatula
  • Offset spatula or knife
  • Zester
  • Measuring cups and spoons

Method
 

Prepare Lemon Curd
  1. In a medium saucepan, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and salt until well combined.
  2. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not boil.
  3. Remove from heat and stir in the cold butter, one cube at a time, until completely melted and smooth.
  4. Strain the curd through a fine-mesh sieve into a bowl to remove any cooked egg bits or zest.
  5. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator until firm, at least 2 hours, preferably overnight.
Prepare Blueberry Filling
  1. In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries begin to break down and release their juices (about 5-7 minutes).
  2. In a small bowl, whisk together cornstarch and water to create a slurry.
  3. Pour the cornstarch slurry into the blueberry mixture, stirring constantly. Continue to cook for 1-2 minutes, until the filling thickens.
  4. Remove from heat and let cool completely to room temperature.
Prepare Lemon Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy (3-5 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
  5. In a separate small bowl, combine buttermilk and lemon juice.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix on low speed until just combined, being careful not to overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Prepare Lemon Cream Cheese Frosting
  1. In a large mixing bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium-high until light and fluffy.
  3. Stir in the lemon juice, lemon zest, and a pinch of salt. Beat until well combined. If the frosting is too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar.
Assemble the Cake
  1. Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
  2. Spread about 1/2 cup of the lemon cream cheese frosting evenly over the first cake layer, leaving a small border.
  3. Pipe a dam of frosting around the edge of the first layer to contain the fillings.
  4. Spoon about half of the chilled lemon curd inside the frosting dam, spreading it gently.
  5. Spoon about half of the blueberry filling over the lemon curd.
  6. Carefully place the second cake layer on top.
  7. Frost the entire cake with the remaining lemon cream cheese frosting. Decorate with fresh blueberries and lemon slices if desired.
  8. Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Notes

For best results, ensure all cold ingredients (eggs, butter, buttermilk, cream cheese) for the cake and frosting are at room temperature. This helps create a smooth, emulsified batter and frosting.
The lemon curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
The blueberry filling can also be made a day in advance.
The assembled cake can be stored in the refrigerator for up to 3-4 days. Bring to room temperature for about 30 minutes before serving for optimal flavor and texture.