Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(94 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)



    Blueberries are one of the few edibles native to North America and credited with being…

  • 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, questions and tips

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11th Jan, 2019
Very moist & tasty. Would add more lemon next time.
7th Nov, 2018
Very delicious and easy.
19th Oct, 2018
novice baker, extremely easy to make and lots of compliments to make again!!!
17th Jan, 2018
Great recipe, made it in a round cake tin instead and was light and fluffy.
Bridget Ann
6th Nov, 2017
Made this cake to take to the in-laws which was a bit of a risk having not made it before. Followed recipe to the letter and never ever having had any disasters before this had to be the time it happened !! Consistency was very heavy and stodgy and looked uncooked although skewer had come out clean. Cake sank a little too bit rectified this by cutting it level and then icing. Flavour was lovely but a bit of a let down given the circumstances of making it for mum in-laws birthday tea party ! Will try again but cream butter & sugar first then eggs as you do in sponge cake and previous comments.
6th Jul, 2017
Please can someone help? I make lots of cakes and have never had a failure like this one. Like someone else I put the lemon juice in the first time so thought that was the problem. The second time as the first I cooked it for longer - and the skewer came out clean but it sank after 5 minutes and was more like a thick lemon meringue pie filling but more spongy round the edges. The oven temp is right and I double checked ingredient amounts. I wonder if I beat the mixture for too long as it does say "Quickly mix with an electric whisk until the batter just comes together". I thought I would try it again in two 1lb loaf tins.
11th May, 2017
Wow - this cake was super easy to make and just delicious. It was moist and tasty. I will be making again (tonight in fact!). My boyfriend loved it, it was a hit with several colleagues and I loved it. My blueberries didn't sink, I tossed them in a little flour before putting them in and I didn't mix them in the cake mixture, when loading the tin with mixture, I put half the mixture in, then a load of blueberries, then put the rest on the top of the mixture before popping in oven. They did sink a little but just to give even coverage of blueberries throughout the cake. I didn't put anything on the top, it didn't need it to be honest. A delicious and easy to make cake, a winner in my house!
10th Mar, 2017
A deliciously dense and yoghurty cake. I used frozen berries tossed in flour and just poked them in the top of the batter giving a nice even distribution. I accidentally put the lemon juice on the cake mix btw and it still tasted lovely.
10th Jan, 2017
Before I made this cake, I forgot to read all the helpful hints beforehand - oops ! I am always nervous of cake recipes which include wet ingredients like yogurt and curd because they generally make for a heavy, dense cake. Although the flavour was okay, and my blueberries stayed in position, I wouldn't use this recipe again because my cake was denser in texture than the one shown in the photograph. Also, couldn't taste the curd or yoghurt in the final cake. I don't use butter in my cakes, I always use Flora or something similar when making the all in one method, it's seems less greasy and is easy to mix. Next time, I would use my usual Madeira mix and add the blueberries and lemon zest but omit the curd and yogurt for a lighter texture cake. I would also cook at a higher temperature of 160c fan and for less time. With no additional baking powder, a wet mix, and a low oven temperature, the recipe struggles to get a good rise. The addition of the lemon icing was nice and tangy. It's always worth trying new recipes, but for me, this just didn't turn out as I'd hoped.
24th Aug, 2016
This cake is delicious - very light and super lemony. Only issue I had was all my blueberries sank to the bottom, I'll chop them up next time and see if that helps.


5th Sep, 2013
How long will this keep?
HB's picture
18th Jul, 2013
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
24th Aug, 2013
I used 100g of yogurt too and that produced a batter with a good consistency and a beautifully moist, but not soggy, cake.
24th Sep, 2016
I have made this loaf about five times now and it never fails to be favourite in our house! I add my blueberries after I put the mix into the loaf tin, they evenly fill the loaf tin and don't end up at the bottom. I have made these into fairy cakes too for my little boy and he loves them. I do keep the loaf in the oven longer than the recipe suggests.
Frantic Flapjack
12th Apr, 2016
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!
14th Mar, 2016
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.