Best 4 Blueberry Almond Cake With Lemon Curd Recipes

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Indulge in a delightful culinary journey with our delectable blueberry almond cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake boasts a moist and fluffy almond sponge, studded with plump and juicy blueberries, each bursting with a burst of sweetness. The zesty lemon curd, with its vibrant citrus notes, cuts through the richness of the cake, creating a perfect balance of flavors. This culinary masterpiece is enveloped in a delicate dusting of powdered sugar, adding an elegant touch to its presentation. Prepare to embark on a sensory adventure as you savor each bite of this blueberry almond cake, a true testament to the art of baking.

In addition to the main recipe, this article offers a collection of equally enticing variations. For those who prefer a gluten-free option, there's a dedicated recipe that caters to dietary restrictions without compromising on taste. For those with a sweet tooth, the blueberry almond crumb cake takes indulgence to the next level with its buttery crumb topping. And for those who simply can't get enough of the tangy lemon curd, there's a standalone recipe that allows you to enjoy it as a spread, filling, or even a delightful dip. With this comprehensive guide, you'll have everything you need to create a blueberry almond cake experience that will leave you craving for more.

Let's cook with our recipes!

EASY BLUEBERRY ALMOND CAKE



Easy Blueberry Almond Cake image

This easy blueberry almond cake is moist, loaded with almond flavor throughout, and simply delicious; topped with the most beautiful and luscious all-natural blueberry cream cheese frosting!

Provided by Quin Liburd

Categories     Desserts and Sweets

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup Bob's Red Mill Almond Flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup granulated sugar
1 cup whole milk, almond milk as alternate
1 tablespoon almond extract
1/2 cup vegetable oil
1/2 cup fresh blueberries, plus more as desired
1/4 cup (4 tablespoons) unsalted butter, softened to room temp
4 ounces (brick-style) cream cheese, softened to room temp
1 teaspoon almond extract
2 cups powdered sugar
1 cup freeze dried blueberries, pulsed into a fine powder

Steps:

  • Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, then set aside.
  • In a large bowl, whisk together both flours, baking powder, salt, and set aside.
  • In another medium-sized bowl: combine eggs, sugar, milk, extract, and oil. Stir together to fully combine. Pour wet ingredients into the dry ingredients and mix together until just combined.
  • Gently fold in blueberries into the mixture and pour cake batter into prepared cake pan.
  • Bake cake for 40 minutes or until toothpick inserted into the center of cake comes out clean.
  • Transfer cake to a wire rack to cool completely before frosting.

BLUEBERRY, ALMOND AND LEMON CAKE



Blueberry, Almond and Lemon Cake image

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.

Provided by Yotam Ottolenghi

Categories     brunch, snack, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
2/3 cup/90 grams all-purpose flour (plain flour), sifted
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup/110 grams almond flour (ground almonds)
1 1/2 cups/200 grams fresh blueberries
2/3 cup/70 grams confectioners' sugar (icing sugar)

Steps:

  • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
  • Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
  • In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
  • Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
  • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram

LEMON CURD & BLUEBERRY LOAF CAKE



Lemon curd & blueberry loaf cake image

Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h35m

Yield Cuts into 8-10 slices

Number Of Ingredients 10

175g softened butter , plus extra for greasing
500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
3 eggs
zest and juice 1 lemon , plus extra zest to serve, if you like
200g self-raising flour
175g golden caster sugar
200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
140g icing sugar
edible flowers , such as purple or yellow primroses, to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
  • Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

Nutrition Facts : Calories 663 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.86 milligram of sodium

LEMON-ALMOND BUTTER CAKE



Lemon-Almond Butter Cake image

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Provided by Regina Schrambling

Categories     brunch, snack, cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

Steps:

  • For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  • Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  • With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  • Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  • Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  • Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram

Tips:

  • Use fresh blueberries: Fresh blueberries are more flavorful and have a better texture than frozen blueberries. If you're using frozen blueberries, thaw them completely before using.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter only until the ingredients are well combined.
  • Bake the cake in a preheated oven: Make sure to preheat the oven before baking the cake. This will help the cake rise evenly and prevent it from sinking in the middle.
  • Use a toothpick to test for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done baking.
  • Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from melting.

Conclusion:

Blueberry almond cake with lemon curd is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a hint of almond and lemon. The lemon curd frosting is tart and tangy, and it perfectly complements the sweetness of the cake. This cake is sure to be a hit with everyone who tries it!

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