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Lemon Curd and Blueberry Streusel Cake



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Lemon Curd

  • 220 g sugar
  • Zest of 3 lemons
  • 115 g Butter
  • 60 g lemon juice
  • 3 eggs


  • 340 g plain flour
  • 220 g sugar
  • Pinch salt
  • 140 g Butter
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 180 g buttermilk
  • 1 egg
  • 2 tsp vanilla extract
  • 120 g brown sugar
  • 50 g slivered almonds
  • 250 g blueberries


  • 115 g icing sugar
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • Milk, as needed
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Lemon Curd
  1. Zest lemons using sharp knife and peeler. Place zest in clean, dry TM bowl, add sugar and mill 8 seconds/speed 9.

    Juice lemons and add 60g juice to bowl. Set aside remaining juice for icing. Add butter and eggs to bowl and cook 8-12 minute/80˚C/speed 3, or until lemon curd has thickened and thickly coats the back of a spoon.

  2. Cake
  3. Grease a 9-10" (23-26cm) springform pan.

    Preheat oven to 175˚C.

    Add flour, sugar and salt to clean, dry TM bowl and mix 5 seconds/speed 5.

    Add butter and mix 8-10 seconds/speed 6. Do not over mix, mixture should resemble breadcrumbs. Set aside 1C of this mixture for the streusel topping.

    Add baking powder and baking soda and mix 2 seconds/speed 5.

    Add buttermilk, egg and vanilla and mix 30 seconds/speed 6 or until mixture is smooth.

    Pour half the cake mixture into prepared tin and spread with two-thirds of the lemon curd. Sprinkle with half the blueberries. Dollop remaining cake mixture over the blueberries and top with remaining lemon curd and blueberries.

    To make streusel topping, add reserved flour mixture and brown sugar to clean, dry TM bowl and mix 4 seconds/speed 5. Stir through slivered almonds with spatula and sprinkle topping over the lemon curd and blueberries.

    Bake 45mins - 1hr 15mins or until cooked (see tips).

    Allow cake to cool.


  4. Icing
  5. Add icing sugar to clean, dry bowl. Mix 5 seconds/speed 4 to break up any lumps.

    Add vanilla and 1 tsp reserved lemon juice. Mix speed 2-3 while adding enough milk through the hole in the lid to make a pouring consistency. Drizzle over cooled cake. Eat!


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This cake is best eaten the same day and makes a delicious afternoon tea treat served with tea or coffee.

Cooking time will depend on oven and size of tin. Test with a metal skewer, it should come out reasonably clean (remember the lemon curd will still be gooey even when the cake is cooked). Otherwise touch the cake gently or gently wiggle the tin, when cooked the cake will be firm, when uncooked it will jiggle!This recipe would also be great cooked as muffins or a slice. Adjust cooking time accordingly.

This recipe uses about 3 lemons but the actual number will depend on size and "juiciness". If in doubt, just zest and juice and bunch, use what you need and freeze the rest for next time.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • This cake is lovely and moist....

    Submitted by JammyJam on 29. May 2019 - 14:12.

    This cake is lovely and moist.
    I used some pre-made lime curd, and must have used too much because it all bubbled over the top and made it so ugly, oops

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  • Delicious cake, we all loved

    Submitted by Rita60 on 2. November 2015 - 23:47.

    Delicious cake, we all loved the combination of flavours. Thanks for sharing.





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  • Loved this cake!! And enjoyed

    Submitted by slyemm on 6. October 2014 - 21:52.

    Loved this cake!! And enjoyed by all my teenagers as well. I substituted my gluten free flour mix, halved all the sugars, left out the icing, and used cherries instead of blueberries. Still delicious!! For me, still very sweet... I will definitely make it again and just use a quarter of the sugar. But it's a fabulous, moist, flavoursome cake tmrc_emoticons.)

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  • AMAZING!! No crumbs left at

    Submitted by We Love Thermomixing on 6. October 2014 - 15:42.

    AMAZING!! No crumbs left at all, lucky it makes a big cake because it is so delicious Big Smile

    Passionate Thermie consultants based in and around Hobart, sharing energy, enthusiasm & commitment to cooking. Visit our Facebook page- We Love Thermomixing

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  • YUM!! This cake is absolutely

    Submitted by ArwensThermoPics on 6. October 2014 - 15:39.

    YUM!! This cake is absolutely delicious, I'm salivating all over again now looking at the picture!! Love

    Cooking from scratch  www.arwensthermopics.com

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