Lemon curd & blueberry loaf cake

Lemon curd & blueberry loaf cake

  • 1
  • 2
  • 3
  • 4
  • 5
(125 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Jul, 2020
Tasty and easy to make cake but over spilled the tin as it baked and left a mess all over the oven!
3rd Jul, 2020
For those of you who don't like berries or who, er, forgot to buy them...I doubled the amount of curd and added 30g extra of the yogurt...baked it for 1hr 40min last night and after leaving to cool overnight in the oven, it came out perfect.
7th Jun, 2020
Really nice light cake. Didn’t pack as much lemon flavour punch as I like but the lemon icing on top made up for this, I wouldn’t skip this part especially as the cake is also not too sweet. I creamed the egg and sugar separately first, that’s just something inbuilt in me to do with all cakes! I found the texture perfect and not soggy as others have said. I also lightly floured the blueberries to prevent sinking. Would I make it again? Probably not, I prefer lemon cakes that have a lemony drizzle to give it more flavour. However, I have still rated it highly as if you want quite a subtle flavoured lemon cake its good.
5th May, 2020
Easy to make although even though butter was very soft it needed more than a quick mix with an electric mixer so no lumps of butter. Baked perfectly in an hour and 10 minutes and is very light and tastes delicious. Could be more lemony but the fresh blueberries are lovely.
23rd May, 2019
I followed this recipe to the letter and although the cake looked promising, I sliced into sponge with a lot of sogginess. It had cooked for well over the time required but was wet because of the blueberries. It looked pretty when decorated, (it was only after decorating and leaving to cool, I realised the cake was a disaster) but wouldn't cook even after going into the oven again. Without the blueberries, it probably would have been a lovely lemon cake.
Susan Palmer's picture
Susan Palmer
31st Mar, 2019
Put in zest of two lemons to cake mix. Noted that lemon juice is for icing not cake sponge. Turned out lovely. Have an Easiyo yogurt maker (which I highly recommend) so used home-made yogurt. Lovely recipe. Meant to give 5 stars!
27th Feb, 2019
27th Jan, 2019
What a belter of a cake. Followed instructions, froze it for a week, whipped it out, iced it, then devoured nearly half if, between two of us in one go. Moist, dense, and so fresh and clean tasting. Will be my go to cake from now on, superb recipew
11th Jan, 2019
Very moist & tasty. Would add more lemon next time.
7th Nov, 2018
Very delicious and easy.


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.
1st Aug, 2019
This is a delicious recipe. I made it in an 8inch round loose bottom tin as I thought it looked a lot of flour etc for a loaf tin. Good decision it is moist and perfectly cooked took about 45 mins in a fan oven. Probably could have added more blueberries as they spread around further.
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.
Want to receive regular food and recipe web notifications from us?