This Lemon and Blueberry cake has been on my list ever since it was on the front cover of BBC Good Food magazine for their March edition. They labelled it as the perfect Mother’s Day cake, but to me this cake says one thing – Spring!
It has hard to remember that spring is coming when it’s been raining all day, the winds are ferocious and snow is forecast for tomorrow morning. Yet there has been the odd day when the sun has broken through and you can almost remember what summer is like. This cake is for getting us through till then 🙂
Lemon Curd and Blueberry Loaf Cake
~ serves 8, taken from March 2010 edition of Good Food.
- 175grams of softened butter
- 100 grams of greek yoghurt, I used semi-skimmed milk.
- 3 tbsp of lemon curd, I made this lemon curd recipe, and I still have plenty left over.
- 3 eggs, I used large
- Zest and juice of 1 lemon
- 200 grams of self raising flour, I used 200 grams of plain flour with 1 teaspoon of baking powder and 1/4 teaspoon of baking soda.
- 175 grams of caster sugar.
- 85 grams of blueberries, I used frozen but fresh would probably be better.
- 140 grams of icing sugar
Preheat the oven to 160oc. Line a loaf tin with a rectangle of baking parchment, and grease the tin.
Place the yoghurt, lemon curd, butter, eggs lemon zest, flour and caster sugar into a bowl and using an electric mixer beat it quickly till it just comes together. Scrape half the batter into the tin, add half the blueberries, then the rest of the mixture and then the remaining blueberries.
Bake for between 1 hour 10 and 1 hour 15 minutes, until the top is golden. I think my top was perhaps a little too golden, but once I iced the cake no one noticed…
While the cake is cooling prepare the icing, adding the icing sugar and 1/2 the lemon juice. Keep mixing the icing till you have a thick smooth paste, mine was a little too runny, so if you need to add more lemon juice do it a little bit at a time.
Once the cake is cooled pour the icing over the cake and decorate with shavings of lemon zest. Good Food magazine suggests serving with more yoghurt, blueberries and lemon curd, but I just used a good quality vanilla ice cream which I thought went perfectly.
As you can see I have brought the spring feeling into my living room with vases of daffodils, I always forget the huge lift a bright set of flowers can give a room.
