This simple but delicious lemon and blueberry loaf cake is a great way of capturing the first taste of springtime and made using Cottage Delight’s classic lemon curd. Children can get involved with the baking too, making a perfect pudding for Mother’s Day this coming Sunday 10th March. Serve alongside some extra curd or yogurt for a refreshing sweet treat. Pick up a jar of Cottage Delight’s classic lemon curd in our Farm Shop. 

Ready in: 1 hour 30 minutes

Cuts into: 8 slices

Ingredients

175g softened butter, plus extra for greasing
100ml Greek yogurt
2 tbsp Cottage Delight classic lemon curd
3 eggs
Zest and juice of 1 lemon,
200g self-raising flour
175g golden caster sugar
85g blueberries
140g icing sugar

Method

1. Heat the oven to 160C. Grease and line a 2lb loaf tin.

2. Place the yogurt, lemon curd, butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Use an electric whisk to beat the mixture until the batter comes together. Pour half of the mixture into the prepared tin.

3. Sprinkle half the blueberries into the tin, then cover with the remaining mixture. Scatter the other half of the blueberries on top. Bake in the oven for around 1 hour 10 minutes, or until golden and a skewer poked in the middle comes out clean.

4. Leave the cake to cool in the tin, then carefully lift onto a serving plate.

5. Sift the icing sugar into a small bowl and stir through enough lemon juice to make a thick, smooth icing. Spread the icing over the top of the cake.

6. Decorate with some lemon zest and blueberries, or edible flowers. Cut into slices and serve with extra curd and yogurt.