Blueberry and lemon curd loaf
- Preparation and cooking time
- Prep:
- Cook:
- Makes 1 loaf
Ingredients
For the cake
- 175g Softened butter
- 175g Golden caster sugar
- 3tbsp Lemon curd
- 200g Self-raising flour
- 100g Greek yogurt plus extra to serve
- 3 Eggs
- 1 Lemon zested
- 90g Blueberries plus extra to serve
To decorate
- 140g Icing sugar sifted
- Juice of 1 lemon
- Edible flowers to decorate, such as Dianthus or Violas
Method
- STEP 1
Preheat the oven to 150°C/Fan 130°C/ Gas Mark 2. Line a 2lb loaf tin with baking parchment, leaving extra on the sides to help remove the cake. Place the butter, sugar, lemon curd, flour, yogurt, eggs and three- quarters of the lemon zest into a mixing bowl. Mix until the batter comes together. Transfer half of the mixture into the tin.
- STEP 2
Sprinkle half of the blueberries into the tin. Transfer the rest of the batter into the tin and scatter over the rest of the blueberries. Bake for 65-75 minutes until a skewer poked into the middle comes out clean. Leave to cool.
- STEP 3
Remove the baking parchment and place the loaf onto a serving plate. Place the icing sugar into a bowl and stir in enough of the lemon juice to make a smooth icing. Spread over the top of the cake, sprinkle on the remaining zest and edible flowers, if using.
- STEP 4
Serve sliced with yogurt and blueberries.
