Blueberry & Lemon Curd Cake

Well over the last couple of days I've been quite the domestic goddess - I've spring cleaned the house, painted several walls, made pancakes for Shrove Tuesday and also baked this rather wonderful cake. It's a zesty, very moist tea loaf and perfect served with a spoonful of greek yoghurt, a few blueberries and some fresh lemon curd on the side. But it's also delicious all on it's own with a cuppa. I made it yesterday and it's already finished! To me that's always a good sign of a cake going down well in a family home.


175g unsalted butter, softened

100ml natural Greek yoghurt

3 medium, free-range eggs

2 tbps lemon curd

zest and juice of one lemon (keep the juice for the icing)

200g self-raising flour

175g golden caster sugar

85g blueberries

140g icing sugar


Pre-heat oven to 160C.

Grease and line a 2lb loaf tin.

Put the yoghurt, lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large bowl. Mix with an electric whisk until fully combined.

Pour half the batter into the prepared loaf tin.

Sprinkle half the blueberries onto the top of the batter.

Then pour in the remainder of the batter.

Scatter the remainder of the blueberries onto the top.

Bake for 1 hour and 10 minutes until golden.

Allow to cool and put on a plate.

Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick but smooth icing.

Spread over the top of the cake.

Job done. Now eat! x