Blueberry and lemon curd loaf

  • Makes 1 loaf

Let them eat cake with this super easy blueberry and lemon loaf

Blueberry and lemon curd loaf

Spread the love (and impress your guests) with this delicious blueberry bake, perfect for Mother’s Day or any other festive occasion.



For the cake

  • Softened butter 175g
  • Golden caster sugar 175g
  • Lemon curd 2-3 tbsp
  • Self-raising flour 200g
  • Greek yogurt 100g, plus extra to serve
  • Eggs 3
  • Lemon 1, zested
  • Blueberries 90g, plus extra to serve

To decorate

  • Icing sugar 140g, sifted
  • Juice of 1 lemon
  • Edible flowers to decorate, such as Dianthus or Violas


  • 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.

Recipe and image courtesy of Lakeland. For more baking inspiration, visit