Lemon Curd and Blueberry Loaf Cake

The picture of this loaf cake on the front cover of the March Good Food Magazine was crying out to be tried out in my own kitchen. I finally got the excuse to make it on Saturday when Hubby's Mum and sister joined us or dinner, this made the perfect after dinner treat.

Lemon Curd and Blueberry Loaf Cake

175g softened butter, plus extra for greasing

500ml tub greek yogurt (you need 100g in the cake, the rest to serve)

300g good quality lemon curd (you need 2 tbsp in the cake, the rest to serve)

3 eggs

Zest and juice 1 lemon, plus extra zest to serve, if you like

200g SR flour

175g golden caster sugar

200g punnet of blueberries (you need 85g in the cake, the rest to serve)

140g icing sugar

Edible flowers, such as purple or yellow primroses, to serve (optional)

Heat the oven to 160C/140C fan. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hour 10 mins - 1 hour 15 mins until golden, and a skewer poked into the centre comes out clean.

Cool in the tin, then 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, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, greek yogurt and blueberries.

Cuts into 8-10 slices

Good Food Mag, March 2010

In my usual style, I managed to ice the cake but not decorate it. Oops! But it still tasted pretty good, Hubby even had seconds. Marie over at the English Kitchen also made this recipe not so long ago. She added a twist to her icing though and created a Streusel Topping instead which looked pretty divine if I do say so myself. Click here to check out Marie's version, you won't be sorry ;0)