Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

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(77 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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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Ingredients

  • 175g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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
    Lemon

    Lemon

    le-mon

    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)
    Blueberry

    Blueberry

    bloo-bear-ee

    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)

Method

  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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jbowers
22nd Mar, 2013
5.05
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!
gervais
19th Jul, 2012
5.05
I have made this a couple of times because it is so easy and very moist. I also have a glut of lemons on my trees so make my own lemon curd wich I use in the recipe.
aticavo
18th Jul, 2012
5.05
My husband said this is the best cake he ever had by far! :P It is really delicious and moist.
chester135
15th Jun, 2012
Made this today for fathers day on sunday with great success. Only thing different I did was to put half the lemon juice in the cake and rest in the icing and added 1tbs lemon curd to icing also. As most comments seem to be that the blueberries sunk to bottom of the cake I rolled the berries in flour before adding them and it worked so well that the 2nd addition was still on the top of the cake when it came out of the oven. Also put some crystalized orange and lemon slices when finished - fantastic!
jennylmd
14th Jun, 2012
5.05
I found this recipe very easy to follow, it is very good indeed. I now want to make it for a friend who is coming to visit from Germany, so I hope it will come out perfect! With the blueberries being at their best right now, it should not be a problem.
petesfanny
27th May, 2012
1.05
Don't know what I did wrong but I found this stodgy. Will not make again. Not a patch on Tana's lemon drizzle cake
esthersnook
25th May, 2012
5.05
Lovely - even though all of my blueberries sunk :)
sarahwakefield
14th May, 2012
5.05
Easy and delicious!
bredakeaneshortt
29th Apr, 2012
5.05
easy to make and very tasty.
maryra
2nd Apr, 2012
4.05
Very nice tasting will make again

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