Lemon Curd Crumb Cake

Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy …

The post Lemon Curd Crumb Cake appeared first on Baking Bites.

Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy enough that you can whip it up that you don’t need to wait for a crowd to serve it! The moist sour cream coffee cake has a generous swirl of lemon curd running through it and is topped with a buttery streusel!

The coffee cake has a dense and tender crumb, enriched with plenty of sour cream. I prefer using a full fat sour cream in this recipe to get the maximum tenderness in the cake, but it works with lowfat sour cream, too. In the event you don’t have sour cream on hand, you can substitute plain, full fat yogurt. I added a couple of teaspoons of vanilla to the cake batter to give it a wonderfully round flavor. It’s good on its own, but it is a great canvas for other ingredients, like lemon curd.

You can use homemade lemon curd in this recipe or pull a jar of prepared lemon curd out of your pantry. The lemon curd should be dolloped on top of the cake batter in small spoonfuls after the batter is spread evenly in the pan. Next, take a knife and gently swirl the lemon curd into the cake batter. You want to have an even distribution of lemon curd over the cake, but you don’t want to swirl it to the point where it has been stirred in, so swirl gently!

Finally, the crumb topping is sprinkled over the curd before baking. The streusel is easy to make and has a nice sweetness, with a faint hint of salt that makes it downright addictive.

The cake is ready to eat as soon as it has cooled down. I recommend lining the pan with lightly grease aluminum foil or parchment paper, as the lemon curd can stick to the edges of the pan during baking. Lining the pan also means that you can simply lift the liner to easily remove the whole cake in one go! The cake will keep for several days after baking if stored in an airtight container.

Lemon Curd Crumb Cake
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup prepared lemon curd

Crumb Topping
1/2 cup all purpose flour
1/2 cup sugar
1/2 tsp salt
4 tbsp butter, room temperature

Preheat oven to 350F.
Make the cake: Line a 9-inch square baking pan with aluminum foil or parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour mixture and mix until batter is just combined with no streaks of dry ingredients remaining. Pour into prepared pan and spread into an even layer.
Dollop small spoonfuls of lemon curd all over the cake batter. Working gently, use a butter knife to swirl the curd lightly into the cake batter. Set aside while you prepare crumb topping.
Make the topping: In a medium bowl, whisk together flour, sugar and salt. Add softened butter and cut in using a fork until mixture resembles wet sand. Grab handfuls of the crumb mixture and squeeze them in the palm of your hand to form clumps. Sprinkle evenly over the top of the lemon curd.
Bake for about 40 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs and the top of the cake springs back when lightly pressed.

Serves 9-12

The post Lemon Curd Crumb Cake appeared first on Baking Bites.

Blueberry Lemon Curd Shortcakes

Do you need a Sunday baking project? Sure you do. Who doesn’t need something to bake while they’re chillin’ on a Sunday afternoon? Well, these Blueberry Lemon Curd Shortcakes so easy that I don’t know if you can really call it a “project,” but eating them will definitely be an event because these little show […]

The post Blueberry Lemon Curd Shortcakes appeared first on Budget Bytes.

Do you need a Sunday baking project? Sure you do. Who doesn’t need something to bake while they’re chillin’ on a Sunday afternoon? Well, these Blueberry Lemon Curd Shortcakes so easy that I don’t know if you can really call it a “project,” but eating them will definitely be an event because these little show stoppers are pretty epic. So join me in celebrating the last of the summer fruit by making some Blueberry Lemon Curd Shortcakes!

A Blueberry Lemon Curd Shortcake on a white plate with black fork surrounded by the ingredients

Totally From Scratch, Baby!

If you want to impress someone, this dessert is the one to do it. Not only is it stunning, but you can also brag about it being made totally from scratch (don’t worry, it’s still insanely easy). I used my Luscious Homemade Lemon Curd to top these shortcakes, but if you’re looking to keep things simple, you can definitely swap it out for store bought lemon curd. 

Can I Use Frozen Blueberries?

I was lucky enough to catch these fresh summer blueberries on sale, but the rest of the year you can definitely use frozen blueberries. Just keep in mind that frozen blueberries are a bit juicier and will probably turn your biscuits kind of blue-ish. 

Can I Freeze the Leftover Blueberry Lemon Curd Shortcakes?

You’re a party of one and six Blueberry Lemon Curd Shortcakes is a bit much, but you still REALLY want to make them (I don’t blame you!). Luckily, every part of this beautiful pile of goodness is freezer-friendly! The blueberry biscuits are good to drop into a freezer bag once they’re thoroughly cooled. Lemon curd (if you made your own) freezer superbly (I use a jar, leaving room at the top for expansion). And while I haven’t tried it, apparently you can freeze whipped cream!

Can I Substitute the Heavy Whipping Cream?

No. This recipe depends on the specific fat content of heavy whipping cream to create the correct texture in the biscuits and whipped cream.

Close up of a Blueberry Lemon Curd Shortcake on a plate being eaten with a black fork

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Blueberry Lemon Curd Shortcakes

Fresh blueberries, tangy lemon curd, creamy homemade whipped cream, and fluffy biscuits make these Blueberry Lemon Curd Shortcakes a totally epic dessert!

Blueberry Biscuits

  • 1.25 cups all-purpose flour ($0.13)
  • 1/2 tsp salt ($0.03)
  • 1 Tbsp sugar ($0.02)
  • 2 tsp baking powder ($0.08)
  • 1 cup heavy whipping cream ($0.78)
  • 1 cup blueberries ($0.85)

Vanilla Whipped Cream

  • 1 cup heavy whipping cream ($0.78)
  • 2 Tbsp sugar ($0.04)
  • 1 tsp vanilla extract ($0.28)

Toppings

  • 3/4 cup lemon curd ($0.78)
  • 1 cup blueberries ($0.85)
  1. Preheat the oven to 400┬║F. Combine the dry ingredients for the blueberry biscuits in a bowl (flour, salt, sugar, and baking powder). Stir until very well combined. Stir 1 cup blueberries into the dry ingredients.

  2. Pour 1 cup heavy whipping cream into the bowl of dry ingredients and stir until it forms a ball of dough (avoid over stirring). It's okay for the dough to be slightly sticky, just make sure no dry flour remains on the bottom of the bowl.

  3. Using extra flour if necessary to keep your hands from sticking, divide the dough into six equal sized pieces. Shape one each into a ball and place them on a baking sheet lined with parchment paper.

  4. Bake the blueberry biscuits for 23-25 minutes, or until they are golden brown. Remove the baking sheet from the oven and allow the biscuits to cool.

  5. While the blueberry biscuits are baking, make the homemade vanilla whipped cream. Add the heavy whipping cream, vanilla, and sugar to a glass or metal bowl. Use a stand mixer or hand mixer to whip the cream until it forms stiff peaks. Refrigerate the whipped cream until you're ready to assemble the shortcakes.

  6. Once the biscuits are cool enough to handle, carefully slice them in half to create a top and bottom piece. Add a large dollop or two of vanilla whipped cream to each bottom piece, top with a couple tablespoons of lemon curd and a sprinkle of fresh blueberries, and then place the other half of the biscuit on top. Enjoy immediately.

Scroll down for the step by step photos!

Side view of a Blueberry Lemon Curd Shortcake on a plate, bowl of blueberries in the back.

Step by Step Photos

Dry ingredients for biscuits in a bowl

Preheat the oven to 400┬║F. Combine the dry ingredients for the blueberry biscuits in a bowl: 1.25 cups all-purpose flour, 1/2 tsp salt, 1 Tbsp sugar, and 2 tsp baking powder. Make sure they’re very well combined because you don’t want to over stir once the wet ingredient is added.

blueberries added to the biscuit dry ingredients

Add 1 cup of blueberries to the biscuit dry ingredients. Stir to combine.

Heavy whipping cream being poured into the bowl of dry ingredients

Add 1 cup heavy whipping cream to the dry ingredients.

Blueberry biscuit dough finished in the bowl

Stir the ingredients together until it forms a ball of dough (avoid over stirring). It’s okay if the dough is slightly sticky, just make sure there is no dry flour left on the bottom of the bowl.

Blueberry biscuits ready to be baked on a parchment lined baking sheet.

Add flour if necessary to keep the dough from sticking to your hands as you divide the dough into six equal sized pieces and shape each into a ball. Place the shaped biscuits on a parchment lined baking sheet. (This is the Splatterware jelly roll pan made by Crow Canyon, purchased from Rove and Swig).

Baked blueberry biscuits on the baking sheet

Bake the biscuits for 23-25 minutes, or until they’re golden brown. Remove them from the oven and let them cool.

Homemade whipped cream being lifted on a spoon out of the metal bowl.

While the biscuits are baking, make the homemade vanilla whipped cream. Add 1 cup heavy whipping cream to a glass or metal bowl along with 2 Tbsp sugar and 1 tsp vanilla extract. Use a stand mixer or hand mixer to whip the cream until it forms stiff peaks (for reference about what a “stiff peak” is, check out this article). Refrigerate the whipped cream until you’re ready to assemble the shortcakes.

Blueberry lemon curd shortcakes being assembled, whipped cream being added to biscuit.

When the biscuits are cool enough to handle, carefully slice them in half so there is a top and bottom piece. Spoon a large dollop or two of whipped cream onto the bottom half of the biscuit.

lemon curd and fresh blueberries added to biscuit

Top the whipped cream with a tablespoon or two of lemon curd, and a sprinkle of fresh blueberries.

A Blueberry Lemon Curd Shortcake on a plate surrounded by the ingredients

Finally, place the other half of the biscuit on top and serve! And then take a photo of it and post it on social media because you deserve to brag about this one.

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