Blueberry and lemon curd loaf
- Makes 1 loaf
Let them eat cake with this super easy blueberry and lemon loaf

Published:
Spread the love (and impress your guests) with this delicious blueberry bake, perfect for Mother’s Day or any other festive occasion.
Ingredients
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
Method
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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.
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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.
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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.
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Step 4
Serve sliced with yogurt and blueberries.
Recipe and image courtesy of Lakeland. For more baking inspiration, visit blog.lakeland.co.uk