Lemon and Blueberry Loaf Cake

Afternoon treat or great for a breakfast pick me up!

Light, lemony and packed with the super fruit, blueberries!



Ingredients (to serve 8 slices):

  • 175g unsalted butter
  • 100ml Greek yoghurt
  • 2 tbsp lemon curd
  • 3 eggs
  • Juice and zest of 1 lemon
  • 200g self-raising flour
  • 175g golden caster sugar
  • 85g blueberries
  • 140g icing sugar
  • Edible flowers, to decorate

The method:

  1. Preheat oven to 160°C/ Gas Mark 3. Grease and line a 2Ib loaf tin
  2. Using an electric whisk, whisk together the yoghurt, lemon curd, eggs, butter, lemon zest, sugar and flour until a smooth mixture forms.
  3. Pour half of the mixture into the lined tin and sprinkle some of the blueberries in.
  4. Pour the rest of the mixture into the tin and add the remaining blueberries.
  5. Bake in the centre of the oven for 1 hour 10 mins or until golden. (To check if cooked, insert a skewer into the centre of the cake and it should come out clean.)
  6. Meanwhile, prepare the icing. Sift the icing sugar into the bowl and stir in enough lemon juice, so a thick icing comes together.
  7. Spread the icing over the cooled cake, and decorate.

I make this recipe all year round, it’s a favourite! 






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