Blueberry loaf cake with lemon drizzle curd
Prep:
20 mins
Cook:
75 mins
Loaded with blueberries, this loaf with lemon curd is not to be missed.
175g softened butter, plus extra for greasing
500ml Greek yogurt
300g quality lemon curd
3 eggs
Zest and juice 1 lemon, plus extra zest to serve, (optional)
200g self-raising flour
175g golden caster sugar
200g blueberries
140g icing sugar
Preheat the oven to 160°C / 325°F / Gas mark 3.
Grease a large loaf tin and line with a long strip of baking paper.
Put 100g of yoghurt, 2 tablespoons of lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into the food processor and pulse until the batter just comes together.
Scrape half into the prepared tin.
Scatter 85g of the blueberries over the batter then scrape the rest of the batter on top, then scatter the other half of the berries on top.
Bake for 1 hour 10 minutes or until golden, and a skewer poked into the centre comes out clean.
Cool in the tin, then carefully lift onto a serving plate.
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 extra blueberries if you like.
Serves
8-10 slices
Preparation Time
20 minutes
Cooking Time
75 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking
Level of Difficulty
Easy
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