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

  • 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


  • 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