Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(75 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tipsy hobbit's picture
tipsy hobbit
26th Sep, 2013
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.
23rd Apr, 2016
yes, exactly my thoughts!
canterburybelle's picture
24th Aug, 2013
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
25th Jul, 2013
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
18th Jul, 2013
100g or 100ml yogurt? Both amounts are listed - confusing!?
30th May, 2013
I used frozen blueberries (defrosted) rather than fresh so maybe that's where I went wrong. They all sank to the bottom and it was quite wet because of this. The cake itself i thought was a bit stodgy and perhaps too buttery also. Saying that, my partner loved it, he ate the whole thing in two days with yogurt and curd on the side. I don't think i'd make it again, but gave it two stars as an average of our opinions!
26th May, 2013
Can anyone help with this recipe pls? Never have baking disasters (plenty others in life!) but have done this cake twice and can't get it to work. Like a few other contributors, it has turned out dense and stodgy in the middle. Cooked it a bit longer the 2nd time but not much improvement. Its not undercooked in the middle, as such, just stodgy. Nothing wrong with oven etc as have baked successfully in between. Love the ingredients so would like to get it right. I noticed it curdled slightly both times. Interestlingy, didn't have the problem of fruit dropping to the bottom like other people had! Thanks for any input!
canterburybelle's picture
24th Aug, 2013
I left the butter out overnight so that it was really soft (but not melting) and made sure that the eggs and yogurt were at room temperature before adding them to the mix. I think that curdling can be caused by temperature differences in ingredients. It's a really lovely recipe, so do persevere!
3rd Apr, 2013
I have made this ten or more times. Sometimes it's perfect and others not so. I noticed that the ingredients list says 100ml of yoghurt but the instructions say 100g of yoghurt (I presume that 100ml is lighter than 100g ) this may have been where I have gone wrong, I now measure 100ml. Lovely cake.
22nd Mar, 2013
A lovely moist sponge made for me on mother's day by my 11 yr old daughter. Instead of topping with flowers she used additional blueberries along the centre of the cake - stunning & Simple to make but very moreish!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.