Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(70 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Cuts into 8-10 slices
Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

Nutrition and extra info

  • Un-iced cake can be frozen

Nutrition: per serving (8)

  • kcal663
  • fat30g
  • saturates16g
  • carbs96g
  • sugars65g
  • fibre1g
  • protein10g
  • salt0.86g
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  • 175g softened butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500ml tub Greek yogurt (you need 100ml/3½ fl oz in the cake, the rest to serve)
  • 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest and juice 1 lemon, plus extra zest to serve, if you like



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g self-raising flour
  • 175g golden caster sugar
  • 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
  • 140g icing sugar
  • edible flowers, such as purple or yellow primroses, to serve (optional)


  1. Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp 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 85g 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 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.

  2. 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.

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Comments (74)

Class 142's picture

Brilliant cake! I made this cake a couple of weekends ago for a relatives dinner party. Everybody enjoyed the cake and requested more of it to be made for future events!

katesohm's picture

This was lovely - really nice loaf - I used a whole lemon Juiced and added the flesh as well as the skin (the stuff you throw away if you are juicing) and kept the juice to make the topping. It was lovely - did not really feel the Greek yoghurt to serve with it added anything. I will be making this again.

applebee's picture

Made the cake yesterday, came out great. I did make some change to the original recipe though, after reading some of the comments. I reduced the amount of butter - from 175g to 100g, put in two heaped tbsp of lemon curd (has butter, so thought it compensated well for the butter reduction). Used 150g of sugar, and used bread flour (950mm, so it's a bit coarser) and added a tsp of baking powder. Creamed butter and sugar first, then added aggs and lemon curd then the dry ingredients. Baked for around 45 mins on 140C with fan. Oh, and opted for the blueberries on the side, mixed in with Greek yogurt, this time round. Divine taste, and great combination of flavours.

Meirionnydd's picture

Made for second time and it's divine. Used two 1lb loaf tins and cooked for 1hr and came out perfect. Anyone tried putting the mixture in cupcake tins?

Bergsley's picture

Delicious moist cake. I opted for the shorter baking time (1 hour 10 minutes), making the cake slightly denser, but almost crystal-like in structure and taste. It was very popular with my guests.

lerc23's picture

Followed tipsy hobbits method and tossed blueberries in flour. Didn't sink. Lovely light cake and delicious lemon icing.

Amyfoodie's picture

Nice flavours, good rise and moist. Only criticism is it is a bit dense, not light/fluffy. However it was still enjoyable to eat and I expect I will make it again. Almost didn't bother icing it as it looked pretty without, however I'm glad I did as the lemon icing really added a nice flavour. Followed the instructions for the blueberries and they didn't sink. Used 120g blueberries which was a nice amount.

cac88's picture

Help! Where did I go wrong?

Followed the recipe to the 'T' but my cake sunk, looks too buttery and dense not the springy light sponge in the picture.

It does taste delicious but there is no way I could serve it to my work mates, I'd be a laughing stock! Any suggestions much appreciated because I'd love to make this cake again.

p.s. I made another cake after the first one failed but exactly the same problem. (I left the second cake in for 30 minutes longer)

mrs powell's picture

made this before as per the recipe, made it today, had no blueberries so used morello cherries, had no yoghurt, so used creme fraiche. came out lovely and moist, very versatile cake, will make regularly but mix up the options a bit. according to season. kazzy

ally_2301's picture

Very nice cake. I used lemon curd flavoured Greek yogurt rather than buying both to save money and it worked well. I rolled the blueberries in flour and they didn't sink. It took 85 minutes in the oven. I thought the calories listed seemed a bit high so worked it out myself and it is 412 calories per 1/8th with half of the icing used. Next time I would double the amount of blueberries as it was a little sparse.

gcox222's picture

Really nice recipe! I made this using low fat ingredients and sweetener instead of sugar and it was still delicious. I also added dollops of lemon curd so when you cut the cake in slices you get gooey pods it was delicious. The blueberries did not sink either!

charliesewell's picture

I make this cake every year for mother's day and my mum absoloutely adores it!

kaym54's picture

This cake is so easy to make-throw everything in and whisk. I used 3 heaped tbsp and more blueberries than recipe suggests, also wholemeal SR flour. Really delicious, moist cake.

CailinLondon's picture

I would never usually choose a lemon cake, but this was delicious! So moist and tasty considering it is such a simple recipe. I thought the lemon juice icing sounded wrong, but it tasted lovely and sharp.

tipsy hobbit's picture

I made this cake for the first time a couple of nights ago and it turned out wonderfully; the blueberries didn't sink, and it cooked through perfectly in 1 hour 15 mins (fan oven). I did change the method for making the cake mixture ever so slightly (instead of mixing everything all together at the same time as it says to) if this made a difference:

-Mixed together butter and sugar
-Added eggs one at a time along with a little flour with each egg until all the eggs/flour were worked into the mixture
-Added the lemon curd and rind
-Added the greek yoghurt (I used 100ml)

I also sprinkled a little of the flour over the blueberries before adding them in.

Will definitely make this again, maybe with some added raspberries or something.

sasspot's picture

yes, exactly my thoughts!

canterburybelle's picture

I used 100g of yogurt and floured the blueberries that went in the middle of the cake, and it worked out really well. The mix wasn't overly sweet either, which made it seem lighter. My 2lb loaf tin is definitely on the meagre side, though, so a trip to my favourite shop is on the agenda!

HB's picture

First time making this cake and it was delicious. Baked in exactly 1 hr and 15 minutes. I did flour my blueberries but they still sank, however this didn't matter too much to me as it was just for family. A gorgeous moist cake. I used 100g yogurt.

HB's picture

100g or 100ml yogurt? Both amounts are listed - confusing!?


Questions (3)

melissam100's picture

How long will this keep?

HB's picture

I want to make this today but the amount of yogurt i need is confusing, as it says 100ml in the ingredients list and then 100g in the method! For those who have made this cake successfully, what did you use? Thanks very much!

canterburybelle's picture

I used 100g of yogurt too and that produced a batter with a good consistency and a beautifully moist, but not soggy, cake.

Tips (2)

Frantic Flapjack's picture

Very good, moist cake. Although my blueberries sunk to the bottom of the cake, they added a fruity burst when bitten into. Very lemony cake. I didn't use any extra yogurt or blueberries and didn't ice the cake. Lovely with a cup of tea!

debandlola's picture

Unless your butter is really soft - softer than room temperature in winter I've found - I'd cream it with the sugar before adding the other ingredients; otherwise you're likely to end up with lumps of butter floating around in the mixture rather than fully mixed in.

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