LEMON CURD & BLUEBERRY LOAF CAKE RECIPE - (4.6/5)

Lemon Curd & Blueberry Loaf Cake Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 10

175 grams softened butter, plus extra for greasing
1 (500 milliliter) tub Greek yogurt (you need 100 milliliters/3 1/2 fluid ounces in the cake, the rest to serve)
1 (300 gram) jar good lemon curd (you need 2 tablespoons in the cake, the rest to serve)
3 eggs
Zest and juice of 1 lemon, plus extra zest to serve, if you like
200 grams self-raising flour
175 grams golden caster sugar
200 grams punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
140 grams icing sugar
Edible flowers, such as purple or yellow primroses, to serve (optional)

Steps:

Heat oven to 160°C/140°C fan/gas 3/320°F. Grease a 2-pound loaf tin and line with a long strip of baking parchment. Put 100 grams yogurt, 2 tablespoons lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85 grams blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85 grams berries on top. Bake for 1 hour 10 mins to 1 hour 15 mins until golden, and a skewer poked into the centre comes out clean. Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.