Comments on: The Best Lemon Blueberry Cake with Lemon Curd and Lemon Buttercream

By: Courtney Rich

Courtney Rich — Mon, 08 Apr 2024 17:19:16 +0000

In reply to Mindy Ambuehl. Sure!

By: Courtney Rich

Courtney Rich — Mon, 08 Apr 2024 17:18:21 +0000

In reply to Madelyn Powell. You just wouldn't be able to put the lemon curd in. But you can put it on the side to serve with it!

By: Madelyn Powell

Madelyn Powell — Mon, 01 Apr 2024 20:27:07 +0000

I want to make this in a Bundt pan! Would that work?

By: Claire

Claire — Sun, 31 Mar 2024 23:44:14 +0000

I made this cake and it came out very dense. Was it supposed to be that way or moist and fluffy? What did I do wrong? Btw, I nailed your chocolate cake and it’s a favorite!

By: Mindy Ambuehl

Mindy Ambuehl — Sat, 30 Mar 2024 19:18:03 +0000

I usually will sub out the buttermilk with equal parts sour cream in other recipes. Is that something that can be done with yours? I just love the texture sour cream gives. Thanks! Looking forward to trying this beauty!

By: Reenie

Reenie — Thu, 03 Aug 2023 21:22:09 +0000

This is my daughter’s favorite birthday cake! Love the combination of flavors and the presentation is just so fresh looking! And it’s fun to make! Thanks much!

By: Courtney Rich

Courtney Rich — Sun, 02 Jul 2023 18:38:47 +0000

In reply to Katelyn. Yes you can make it into cupcakes. The only change is that the bake time will be a little less. I'd check them at about 20 minutes.

By: Katelyn

Katelyn — Thu, 29 Jun 2023 01:17:03 +0000

In reply to cakebycourtney.

Can this be made into cupcakes? I am thinking I could take a bit out of the middle to put the curd… but if it can be made into cupcakes what changes would you make?

By: Patti

Patti — Sat, 27 May 2023 00:39:53 +0000

Hi Courtney,
I made the cake layers tonight and they smell amazing! They turned out well except there is a crack or a few cracks in the top of the cake. Do you know why this would happen? I’ve made a few of your cakes and I’ve never had that happen before. I did have my ingredients at room temperature before mixing and I baked them at 325 (I split the recipe in half and used (2) 6 inch pans.

By: Courtney Rich

Courtney Rich — Mon, 10 Apr 2023 16:27:34 +0000

In reply to Megan. Yes it is

By: Megan

Megan — Fri, 31 Mar 2023 01:26:10 +0000

Hi! I just wanted to confirm the amount of baking powder for the recipe – is it 3tsp? I tried this recipe once and it came out really dense, but loved the flavor so I want to try it again. Thank you!!

By: Courtney Rich

Courtney Rich — Wed, 29 Mar 2023 16:58:06 +0000

In reply to Julie. I would try flax eggs!

By: Laura

Laura — Sat, 18 Mar 2023 22:23:38 +0000

Absolutely delicious! I made this for my friend’s baby’s first birthday and it was a huge hit. Living at altitude, I always get nervous about cakes sinking but all of Courtney’s recipes have been winners!

By: Julie

Julie — Sat, 18 Mar 2023 21:21:28 +0000

So excited to try this! Do you have a substitution for eggs in the cake layer? There’s an egg allergy in the family thanks!

By: Brandi

Brandi — Tue, 21 Jun 2022 21:32:11 +0000

Hi Courtney! I am gf and it’s hard to find gf cake flour. What would you suggest if I used regular gf all purpose flour? I know the cake flour is lighter than AP. Please let me know your suggestions if any! Thanks! 🙂

By: Michelle

Michelle — Sun, 22 May 2022 14:34:31 +0000

In reply to Rose.

I just made this recipe and the cake was delicious. The lemon flavor really came through in the cake and the texture was soft and “pillowy.” I didn’t make the curd because I didn’t have time, but the cake paired well with the lemon frosting. My family loved this cake!

By: Courtney Rich

Courtney Rich — Fri, 18 Feb 2022 13:42:02 +0000

In reply to Jami. It's important to use room temperature ingredients and to make sure at the beginning, when you're mixing the butter, sugar and eggs, you beat them on medium-high until they are light and fluffy and almost double in volume.

By: Courtney Rich

Courtney Rich — Fri, 18 Feb 2022 13:22:43 +0000

In reply to Kim. I love hearing that! This is one of my favs!

By: Jami

Jami — Wed, 02 Feb 2022 23:11:31 +0000

I had all my wet ingredients at room temp. I really was careful not to over mix and baked at 325. The layers didn’t seem to rise. They smell amazing. I’m not sure what I did wrong? Did I need to whisk my egg whites so they were frothy before adding?

By: Kim

Kim — Thu, 27 Jan 2022 08:50:36 +0000

I wanted to bake my birthday cake and decided on this one. I’m relatively new to baking from scratch and I’ve learned so much from you. Cakes are hard! Your recipes are easy to follow and AMAZING. I couldn’t have done it without you. This cake is so fresh and lemony. The lemon curd was super easy and just perfect. It held up well between the layers. My cake was 4-6 inch layers. I will absolutely make this again!

By: Rachel

Rachel — Wed, 29 Dec 2021 04:15:27 +0000

I am trying to better myself at cake baking and I have been enjoying reading your recipes. I have a whole list of your cakes I want to try making. On this Lemon Blueberry cake, could blueberry jam be substituted for lemon curd, or used in some way in this cake? Thanks.

By: cakebycourtney

cakebycourtney — Tue, 21 Sep 2021 16:53:22 +0000

In reply to Carmen Adams. No it won't be a strong enough flavor.

By: Carmen Adams

Carmen Adams — Sun, 22 Aug 2021 15:01:11 +0000

Can lemon juice be used in place of lemon extract in the buttercream?

By: cakebycourtney

cakebycourtney — Mon, 02 Aug 2021 20:31:44 +0000

In reply to Lauren. It could be a combo of all those things! Next time try it at 325 degrees.