Blueberry and Lemon Curd Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    934

An impressive looking but not too difficult to make, this cake makes a great centrepiece for any Summer gathering. If you would rather you can skip the piping and just spread a layer of cream on top of the cake.

recipe updated Jun 26, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    400 g
  • Plain flour icon
    Plain flour
    400 g
  • Caster sugar icon
    Caster sugar
    400 g
  • Baking powder icon
    Baking powder
    1 tablespoon
  • Egg icon
    Egg
    8
  • Milk icon
    Milk
    2 tablespoons
  • Vanilla extract icon
    Vanilla extract
    1 ½ teaspoons
  • Blueberries icon
    Blueberries
    150 g
  • Whipping cream icon
    Whipping cream
    500 g
  • Icing sugar icon
    Icing sugar
    110 g
  • Lemon curd icon
    Lemon curd
    100 g
  • Blueberries icon
    Blueberries
    as needed
  • Lemon curd icon
    Lemon curd
    as needed

Tools

  • kCook icon Oven
  • kCook icon Prospero
  • kCook icon Piping bag
  • kCook icon Round pan - 20cm (8")

Step preview

  1. Making the sponges:
  2. Preheat the oven - 175ºC
  3. Grease the tins and line with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl
  6. Mix until light and fluffy and then scrape the bowl - 2 minutes, speed 3
  7. Then add the next ingredients
  8. Mix until combined - 3 minutes, speed Min
  9. Then add blueberries
  10. Mix until combined - 30 seconds, speed Min
  11. Divide the batter between the tins evenly and spread with a spatula until level
  12. Bake until a skewer inserted comes out clean - 20 minutes, 175ºC
  13. Remove from the oven and let cool slightly - 5 minutes
  14. Transfer the sponges onto a cooling rack and let cool completely
  15. Making the cream:
  16. Clean the appliance bowl and fit the Whisk Tool
  17. Add the ingredients into the appliance bowl
  18. Whisk until soft peaks have formed - 1 minute 30 seconds, speed Max
  19. Spread one of the sponges with a layer of curd
  20. Top with the cream
  21. Sandwich the sponges together with the filling in the middle
  22. Chill in the fridge until needed
  23. Making the lemon cream:
  24. Clean the appliance bowl and fit the Whisk Tool
  25. Add the ingredients into the appliance bowl
  26. Whisk until thickened - 1 minute 40 seconds, speed 4
  27. Then add lemon curd
  28. Whisk until combined - 15 seconds, speed Min
  29. Spread a thin layer of the lemon cream on top of the cake
  30. Spoon the rest of the lemon cream into a piping bag
  31. Pipe a border around the cake
  32. Top with blueberries
  33. Serve
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