Lemon Curd & Blueberry Loaf Cake Recipe

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Photo: Lemon curd & blueberry loaf cake recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Lemon curd & blueberry loaf cake Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa.

Cuts into 8-10 slices
Prep 20 mins
Cook 1 hr 15 mins
Un-iced cake can be frozen


175.0g softened butter , plus extra for greasing
500.0ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
300.0g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
3 eggs
zest and juice 1 lemon , plus extra zest to serve, if you like
200.0g self-raising flour
175.0g golden caster sugar
200.0g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
140.0g icing sugar
edible flowers , such as purple or yellow primroses, to serve (optional)


Heat panggangan to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.

Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

Nutrition per serving

663 kcalories, protein 10.0g, carbohydrate 96.0g, fat 30.0 g, saturated fat 16.0g, fibre 1.0g, sugar 65.0g, salt 0.86 g

Recipe from Good Food magazine, March 2010. 

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