In association with
Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(78 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.
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!
19th Jul, 2012
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.
18th Jul, 2012
My husband said this is the best cake he ever had by far! :P It is really delicious and moist.
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!
14th Jun, 2012
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.
27th May, 2012
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
25th May, 2012
Lovely - even though all of my blueberries sunk :)
14th May, 2012
Easy and delicious!


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.