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.
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.
24th Sep, 2016
I just add mine in after the mix has been added to the loaf tin. Works a treat.
Mama bia
2nd Jul, 2016
Made this with my 7yr old son and will be making it again! Was nice and easy to make together. Had none of the problems with sogginess or sinking blueberries (maybe we were lucky) but we did leave it in the oven a little longer.. About an extra 10minutes. Everyone enjoyed this cake and we took one to my Aunts when we visited. We ate half she kept the rest in a tuperware box and was amazed when I had a text the following weekend from my Mum who was visiting about how lovely and moist the cake was!! It won't ever be hanging around that long in our house but was great to know it had kept so well.
Class 142's picture
Class 142
11th Mar, 2016
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!
8th Oct, 2015
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.
11th Jun, 2015
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.
1st Jun, 2015
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?
27th May, 2015
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.


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.