Juicy Blueberry and Lemon cake

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

    Shropshire, England, UK
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    • 175g softened butter
    • 100ml greek yogurt
    • 2tbsp lemon curd
    • 2 eggs
    • 250g self raising flour
    • 100ml milk
    • 175g caster suger (preferably golden)
    • 200g blueberries
    • zest of 1 lemon


    1. Heat the oven to 140c (fan) or gas mark 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 for approx 1hr 15mins or until a skewer comes out clean.


    For the topping; 125g softened butter 225g icing sugar 100g cream cheese juice and zest of 1 lemon 100g blueberries Combine the icing sugar, butter, cream cheese and lemon juice in a bowl. Spread over cake and decorate with blueberries and lemon zest. Enjoy!

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