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Blueberry Lemon Cake with Lemon Curd

Blueberry Lemon Cake with Lemon Curd

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Lemon Curd Total Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 1 Cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Blueberry Lemon Cake with Lemon Curd is one of the most refreshing and easiest cakes I’ve ever made. The cake is a “Pancake” Cake made using a store bought pancake mix, jazzed up with zesty lemon and fruity blueberries. The tangy lemon curd topping knocks the Blueberry Lemon Cake out of the park with it’s moist, citrusy flavor. This is a cake any blueberry and lemon lover will adore!


Units Scale

For the Blueberry Lemon Cake

  • 1 (24-ounce) bag pancake mix, divided (I used Bob’s Red Mill Gluten Free)
  • 3 cups almond milk
  • 1/4 cup canola oil
  • 1 teaspoon pure lemon extract (optional)
  • 1 tablespoon pure vanilla extract
  • 4 large eggs
  • grated zest of two large lemons
  • 2 pints fresh blueberries, divided (around 4 cups)
  • 2 tablespoons Turbinado sugar

For the Lemon Curd*

  • 7 large egg yolks
  • 1 large whole egg
  • 1 1/2 cups granulated sugar
  • 3/4 cups freshly squeezed lemon juice
  • 3/4 cup (1 1/2 sticks) plant based butter

To Finish

  • Zest of 1/2 lemon
  • Powdered sugar
  • Additional blueberries for garnish


For the Blueberry Lemon Cake

  1. Preheat oven to 350°F.
  2. Spray a 9-inch springform pan with non-stick baking spray, line with a parchment circle, then spray the parchment with non-stick baking spray.  Wrap a piece of aluminum foil around the bottom of the pan to keep any batter from leaking.  Set aside.
  3. Place a pint and a half (3-cups) of blueberries in a medium bowl.  Toss with 1 tablespoon of the pancake mix until the blueberries are completely coated.  Set aside.
  4. In a large mixing bowl, gently whisk together the remaining pancake mix, amond milk, lemon extract, vanilla extract, eggs and lemon zest until just combined.  The batter will be lumpy.  Do not mix until completely smooth, just until it’s slightly lumpy.
  5. Fold the coated blueberries into the cake batter until they’re evenly distributed. 
  6. Pour the cake batter into the prepared springform pan.
  7. Evenly place the remaining cup of blueberries over the top of the cake, then sprinkle the Turbinado sugar over the top.
  8. Bake for 90 minutes until a toothpick comes out clean from the center of the cake.
  9. Allow to cool completely.

For the Lemon Curd

  1. Prepare an ice bath large enough for a medium saucepan.  Set aside.
  2. In a medium saucepan, whisk together the egg yolks, whole egg, sugar and lemon juice until combined.  Add in the plant based butter.
  3. Whisking constantly, bring the contents of the saucepan to a boil over medium-high heat.  Cook for 3-5 minutes until the contents start to thicken.  
  4. Transfer the pot to the ice bath, stirring until the lemon curd is cooled.
  5. Cover with plastic wrap, pressing the wrap onto the surface of the curd to prevent a skin from forming.  Refrigerate until ready to use, up to three days.

To Finish

  1. Carefully run a knife or metal spatula around the edge of the cake.  Release the lock on the springform pan and remove the side ring.
  2. Gently transfer the cake to a serving platter, removing the parchment paper under the cake.  I use a very large spatula to assist in the transfer.
  3. Sprinkle the top of the cake with powdered sugar, then lemon zest, then again with powdered sugar.
  4. Serve with Lemon Curd and additional fresh blueberries.


Don’t throw the zested lemons away.  The naked lemons are perfect for juicing for the Lemon Curd.

If storing the lemon curd for more than a few hours, I usually transfer it to an airtight container with a lid, still pressing plastic wrap onto the top of the curd.

*The original Lemon-Curd Filling recipe can be found in the 2003 edition of Martha Stewart Annual Recipes page 197.


  • Serving Size: 1 slice
  • Calories: 324
  • Sugar: 16.5 g
  • Sodium: 684.3 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 51.9 g
  • Fiber: 2.8 g
  • Protein: 8.4 g
  • Cholesterol: 63.1 mg

Keywords: Blueberry Lemon Cake, Pancake Cake, Lemon Curd, Dessert, Gluten Free, Dairy Free, Meat Free, Pareve

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.