Blueberry and Lemon Curd Cake

Jams, marmalades, fruit curds and chutneys bring new texture and flavour experiences to cakes, pastries, Blueberry cakebiscuits, bread and puddings. A damson jam spread on the base of a pastry case then topped with a chocolate mousse filling, marmalade added to an almond cake batter, chutney mixed with cheese in savoury biscuits or added as a filling in a savoury bread, fruit curd oozing from a pavlova topping. Once you start to use these preserves, they cease to be used as accompaniments and become stars in bakery.


Blueberry and Lemon Curd Cake

Serves 12


175g unsalted butter, softened
175g caster sugar
Grated zest of 1 lemon
60ml lemon curd
3 eggs, beaten
175g self-raising flour
200g blueberries
75ml milk


15ml lemon curd

Square Tin 20cm x 20cm

Oven temperature 180°C (Fan oven 160°C)/375°F,Gas 4


1. Grease and line the tin with baking parchment. Place the butter, sugar, lemon zest and lemon curd in a mixing bowl and beat with a spoon or electric beaters until the mixture is smooth.

2. Gradually beat in each egg, adding a tablespoon of flour with each one. Add the milk. Fold in the flour with a metal spoon. carefully fold in the blueberries. Spoon the mixture in
to the tin and level the surface with a knife or the back of a spoon.

3. Bake for 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and allow to cool for a few minutes before turning out on to a cooling rack. Turn the cake the right side up and add a glaze of 1 tablespoon of lemon curd. Leave until cold before serving, cut into squares.

How to make fruit curds

More – Fruit Curds