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Blueberries and lemon curd loaf


blueberries

Ingredients 10
Servings 8
Time 10 minutes

Ingredients

  • 500
    ml
    Greek yoghurt
  • 125
    ml
    lemon curd
  • 175
    g
    softened butter
  • 3
    eggs
  • zest and juice of 1 lemon
  • 240
    g
    self-raising flour
  • 180
    g
    castor sugar
  • 200
    g
    blueberries
  • 150
    g
    icing sugar
  • edible flowers to decorate
 

Method

1 hour 15 minutes
 

Preheat oven to 160°C.

Grease and line a loaf tin.

Put 1 cup of yoghurt, 2 tablespoon of lemon curd, softened butter, eggs, lemon zest, flour and castor sugar into a large mixing bowl.

Quickly mix with an electric beater or wooden spoon until the batter just comes together.

Spoon half of the batter into the prepared loaf tin.

Sprinkle 85g blueberries over the batter, spoon the rest of the batter on top, scatter the other half of the 85g berries on top.

Bake for 1 hour 15 minutes until golden, and a skewer inserted into the centre comes out clean.

Cool in the tin and carefully lift onto a serving plate to ice.

Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick and smooth icing. Spread over the top of the cake, decorate with lemon zest and edible flowers, if you like.

Serve in slices with the remaining lemon curd, yoghurt and blueberries



 

 

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