Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

  • Rating: 5 out of 5.128 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Un-iced cake can be frozen)
Nutrition: per serving (8)
HighlightNutrientUnit
kcal663
fat30g
saturates16g
carbs96g
sugars65g
fibre1g
protein10g
low insalt0.86g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.128 ratings
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