The first time I made this lemon blueberry birthday cake with zesty lemon curd it was for a summer picnic birthday celebration and I still remember the moment I cut the first slice and the golden sponge layers revealed the vibrant blueberries and silky lemon curd inside. The cake drew everyone in with its fresh and fruity aroma and once they tasted it there were only happy hums and empty plates left.

Since that sunny afternoon and because this recipe blends bright lemon with juicy blueberries and soft vanilla layers and it looks just as beautiful as it tastes it’s become one of my most requested celebration cakes. It’s perfect for when I want something lighter yet full of flavor and every bite feels like a spoonful of sunshine.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Cake flour – Creates a light and tender crumb for the sponge layers.
Baking powder – Gives the cake height and airiness.
Salt – Enhances the overall brightness of the lemon and blueberry flavors.
Unsalted butter – Provides richness and a soft mouthfeel.
Granulated sugar – Sweetens the cake and helps keep it moist.
Eggs – Bind the batter and give structure to the cake.
Buttermilk – Keeps the layers moist and tender.
Vanilla extract – Adds a warm undertone that complements the fruit.
Fresh blueberries – Add bursts of juice and natural sweetness.
Heavy cream – Whips into a soft frosting for filling and decorating.
Cream cheese – Adds richness and stability to the whipped topping.
Powdered sugar – Sweetens the frosting without a gritty texture.
Lemon juice – Infuses the curd with bold citrus flavor.
Lemon zest – Intensifies the lemony freshness.
Egg yolks – Thicken the lemon curd and add richness.
Cornstarch – Helps stabilize the lemon curd filling.
Butter – Gives the lemon curd a smooth and velvety texture.

Tools You’ll Need

Mixing bowls – For prepping the cake batter and frosting.
Hand or stand mixer – Helps cream the butter and whip the frosting.
Cake pans – I use three 8-inch pans for a nice tall presentation.
Whisk – For blending curd and whipping ingredients smoothly.
Saucepan – Needed for cooking the lemon curd until thickened.
Rubber spatula – Helps fold ingredients and scrape down bowls.
Cooling rack – Keeps cakes from becoming soggy as they cool.
Piping bag and round tip – For topping the cake with cream swirls.
Cake turntable (optional) – Makes decorating clean and easy.

Instructions

Step 1: Preheat and Prepare

I preheat the oven to 350°F and grease and line three 8-inch round pans with parchment paper so the cakes release easily after baking.

Step 2: Mix the Dry Ingredients

In a bowl, I whisk together the cake flour, baking powder, and salt then I set it aside while I move on to the wet ingredients.

Step 3: Cream the Butter and Sugar

I beat the butter and sugar until light and fluffy which takes about 3–5 minutes and then I add the eggs one at a time and mix until smooth.

Step 4: Add Buttermilk and Vanilla

Next, I mix the buttermilk and vanilla together and add it to the batter in three parts alternating with the flour mixture and stirring gently after each addition.

Step 5: Fold in Blueberries

Once the batter is ready I gently fold in the fresh blueberries and I try not to overmix so they don’t sink or break apart.

Step 6: Divide and Bake

I divide the batter evenly among the prepared pans and bake them for 25–28 minutes until a toothpick comes out clean then I cool them completely.

Step 7: Make the Lemon Curd

In a small saucepan I whisk egg yolks, lemon juice, zest, sugar and cornstarch then I cook over medium heat stirring constantly until it thickens and after that I stir in butter and let it chill.

Step 8: Whip the Frosting

In a mixing bowl I beat cream cheese until smooth then I add powdered sugar and vanilla then I whip in the heavy cream until it’s light and fluffy and ready for decorating.

Step 9: Assemble the Cake

I layer the cakes with whipped frosting and a generous spoonful of lemon curd in between and then I press a layer of fresh blueberries into the curd for extra burst.

Step 10: Top and Decorate

I use a piping bag to add whipped cream swirls on top and then I place fresh blueberries and lemon curd dollops on each swirl for a sunny and juicy finish.

Tips

If your lemon curd feels too loose I let it cool longer or add a touch more cornstarch next time. I also chill the cake layers for 15 minutes before frosting which helps everything hold together. For even more lemon flavor I sometimes brush the cake layers with a light lemon syrup before assembling.

Ways to Serve

With iced tea or lemonade at a summer party

As a birthday cake for citrus lovers

Alongside sparkling wine for a brunch celebration

Decorated with edible flowers for a spring wedding

Sliced and served cold for a refreshing afternoon treat

Frequently Asked Questions

Can I make the lemon blueberry birthday cake with zesty lemon curd ahead of time?

Yes and I like to prepare the curd and bake the cake layers a day early and assemble everything fresh the next morning.

How should I store lemon blueberry birthday cake with zesty lemon curd?

I keep it refrigerated in a covered container and it stays fresh and moist for up to four days.

Can I use frozen blueberries for this lemon blueberry birthday cake with zesty lemon curd?

Yes and I recommend tossing them with a little flour before folding them in so they don’t sink or bleed.

See You in the Kitchen

I hope you try this lemon blueberry birthday cake with zesty lemon curd because it’s light and flavorful and makes any celebration a little brighter. Let me know how it turns out and don’t forget to share your beautiful results with others!

Happy Cooking!