Lemon Curd and Blueberry Cake

Lemon Curd and Blueberry Cake



The cake cuts into 8-10 slices

Shopping List:

175 gr butter, plus extra for greasing if you don't have spray
100 ml Greek yoghurt for in the cake, but more if you want to serve with the cake
2 tablespoons of lemon curd in the cake, but more if you want to serve with the cake
3 eggs
zest and juice of 1 lemon, plus extra if you want to serve with the cake
200 gr self-raising flour
175 gr golden or light brown caster sugar
punnet of blueberries ( you need 85 gr in the cake and the rest to serve with the cake)
140 gr icing sugar, but i found that a little thin so i doubled it
edible or sugar flowers, (Optional)



Preheat your oven to 160C. Grease a cake/loaf tin and line. Or spray and line. Put 100 gr/ml yoghurt, 2 tablespoons lemon curd, butter, eggs, zest, flour and sugar into a large mixing bowl. Mix with an electric whisk until the batter comes together.

Put half of the mixture into your tin and then put half of the 85 gr of blueberries on top of that. Put the rest of the mixture on top of that. Sprinkle the other half of the blueberries on top.

Bake for 1 hour and 10 to 15 minutes until golden and your skewer comes out clean.

Cool in the tin. Carefully lift onto a plate to ice. Then sift the icing sugar and stir in enough lemon juice to make a smooth icing. Spread over the top of your cake and then decorate with lemon zest and edible or sugar flowers if you like. You can serve it in slices together with extra lemon curd, yoghurt and Blueberries.

Un- iced cake can be frozen if you like.

                                                   The Blueberries were a bit heavy.....


                                                                   "Enjoy"