Blueberry loaf cake with lemon drizzle curd

Prep: 20 mins
Cook: 75 mins
Blueberry loaf cake with lemon drizzle curd
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 and serve with the extra yoghurt and lemon curd.

Serves
8-10 slices

Preparation Time
20 minutes

Cooking Time
75 minutes

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