Lemon Curd and Blueberry Ribbon Cake

May 7, 2012


I made this cake for breakfast. Shame on me. It’s definitely better suited to dessert. It is sweet, fall- apart moist, and dangerous! Make it and then give most away to the neighbors. It’s too good to last long and you don’t want to be caught with sticky fingers and blueberry stains on your teeth- or maybe you do!

The beauty of this recipe is that you could sub in any flavor of jam or curd for the lemon curd and you can use whatever fruit combos you like.


1 cup whole wheat pastry flour
1/2 cup all purpose flour
3/4 cup butter 
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup blueberries
1/2 cup lemon curd

Directions: Preheat oven to 350 degrees F. Move the top oven rack to a lower setting, in the middle of the oven.

In a small  bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter until creamy. Add in the sugar and beat until well mixed. Add in the eggs one at a time and beat until fluffy. Next, add the vanilla.


Fold the flour mixture gently into the butter mixture using a spatula, until the last of the flour disappears. Do not over mix. Fold in the blueberries. The mixture should be light and airy.


Line a loaf pan with lightly oiled parchment paper. Pour half the cake batter into the pan. Spoon in half the lemon curd and spread it evenly over top.


Top with the remaining cake batter. Drop spoonfuls of the remaining lemon curd on top of the batter.


Use a knife to swirl the mixture, incorporating it into the batter. Bake for 60 minutes, until done. (The cake should be sort of spongy on top so that it bounces back when you press it with your fingers.)

Allow to cool to room temperature before slicing. This cake is very moist so you need to let it sit for a good bit.


Slice and serve. See the lemon ribbon in the center?


And let’s not forget the gorgeous, sugary crust on top. Yum.


Garnish with blueberries, powdered sugar, whipped cream, or whatever you like!

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Other posts you may enjoy:

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  2. Peach and Blueberry Coffee Cake
  3. Blueberry Lemon Ricotta Pancakes
  4. Butter Almond Skillet Cake
  5. Blueberry Almond Breakfast Cake


Raquel June 23, 2014 at 11:13 am

I made this cake last week and this is the best blueberry cake I have ever had!! So moist!! Thank you for the recipe!

Rosalie April 28, 2013 at 1:15 pm

I’ve made this cake maybe 8 or so times now (with different fruit and jam/preserves combinations) and I always get rave reviews. Such a simple, fabulous recipe–thanks!

Jen @ Keepitsimplefoods May 1, 2013 at 8:35 am

Wonderful! You are most welcome! :)

The Kitchn Queen May 14, 2012 at 2:40 am

Looks amazing! Just got this recipe handed over by my sister who’s baked it with great success. I think I’ll have to try it too:-D

Jen @ Keepitsimplefoods May 14, 2012 at 4:36 pm


Joe May 13, 2012 at 9:06 am

Just made this for Mother’s Day and it is incredible!
Thank you

Jen @ Keepitsimplefoods May 14, 2012 at 4:35 pm

Wonderful! Thank you for commenting!

debbie May 11, 2012 at 9:45 pm

do you have a recipe for the lemon curd? Thank you

Jen @ Keepitsimplefoods May 12, 2012 at 1:22 pm

I buy my lemon curd at the grocery store.

brandi May 9, 2012 at 10:41 am

lemon and blueberry is one of the best combos, ever. this looks so delicious!

Betty N. May 8, 2012 at 7:52 am

You mention creaming the butter, but I do not see butter listed in the ingedients. Would this be a half cup.

Jen @ Keepitsimplefoods May 8, 2012 at 9:29 am

It’s there now! 3/4 cup butter. Sorry about that!

Betty N. May 8, 2012 at 9:40 am

Thanks again, I was close with 1/2 cup! Since I had to get it done to take to a lunch today, I went with that. It slipped right out of my King Arthur Flour loaf pan that I had sprayed lightly with baking spray. It also looks fabulous!

Lauren at Keep It Sweet May 8, 2012 at 7:16 am

I’ll take this cake for breakfast AND dessert:-)

Blog is the New Black May 7, 2012 at 8:43 am

This sounds amazing!!!

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