Blueberry and lemon loaf cake

    1 hour 35 min

    Juicy blueberries and delicate lemon, a match made in cakey heaven!


    Shropshire, England, UK
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    Ingredients
    Makes: 1 loaf cake

    • 100ml Greek yoghurt
    • 2 tablespoons lemon curd
    • 175g butter, softened
    • 2 eggs
    • 100ml milk
    • 1 lemon, zested
    • 175g golden caster sugar
    • 250g self raising flour
    • 200g blueberries
    • For the topping
    • 125g butter, softened
    • 225g icing sugar
    • 100g cream cheese, softened
    • 1 lemon, juiced and zested
    • 100g blueberries

    Method
    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Heat the oven to 170 C / 140 C fan / Gas 3. Grease and line a standard size loaf tin.
    2. In a bowl mix the yogurt, lemon curd, butter, eggs, milk, lemon zest, caster sugar and 200g of the self raising flour to form a batter. Gently spoon half of the mixture into the loaf tin.
    3. Coat the blueberries in the remaining flour and sprinkle half of them on top of the mixture in the tin. Spoon the remaining mixture into the tin and add the remaining blueberries on top.
    4. Bake until a skewer comes out clean, about 1 hour 15 minutes.
    5. For the topping combine the icing sugar, butter, cream cheese and lemon juice in a bowl. Spread over cake and decorate with blueberries and lemon zest.

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