Mother's Day Lemon and Blueberry Loaf
This easy to make Lemon and Blueberry Loaf is both pretty and delicious, making it the perfect bake for Mother’s Day.
How to make a lemon and blueberry loaf
Recipe Information
- Prep: 15 Minutes
- Baking: 1 1/4 Hour
Ingredients
- 175g Soft Butter
- 500ml Greek Yoghurt (100ml for the cake; 400ml for serving)
- 300g Lemon Curd (2 tbsp for the cake; remainder for serving)
- 3 Eggs
- Zest and Juice of 1 Lemon
- 200g Self Raising Flour
- 175g Caster Sugar
- 200g Blueberries (100g for the cake; 100g for serving)
- 140g Icing Sugar
- Edible Flowers such as Primroses
Method
- Preheat the oven to 160C/ 140C fan/ Gas 3
- Grease and line a 2lb loaf tin
- In a large mixing bowl add the butter, 100ml Greek yoghurt, 2 tbsp lemon curd, eggs, lemon zest, flour and caster sugar
- Mix well with either a mixer or wooden spoon until the mixture is well combined
- Pour half of the mixture into the loaf tin and spread out evenly
- Sprinkle 50g of the blueberries on top, then add the remaining mixture on top and scatter 50g of blueberries on top
- Bake for 1 hour 15 minutes until golden brown, and a skewer comes out clean after testing
- Let the loaf cool in the tin on a cooling rack, then place on a serving plate ready to ice
- Sift the icing sugar into a bowl and stir in the lemon juice to make a thick icing
- Spread over the cake and decorate with edible flowers
- Serve with Greek yoghurt and lemon curd