Sticky Lemon & Blueberry Loaf Cake
A moist and tangy loaf cake bursting with blueberries and lemon, perfect for a delightful treat.
Ingredients
Butter and Sugar
- 170 g butter
- 130 g caster sugar
Eggs and Yoghurt
- 3 pcs eggs
- 115 g natural or greek yoghurt
Flour and Lemon Zest
- 200 g self-raising flour
- 1 pcs lemon (zest & juice) (Zest and juice of 1 lemon)
Lemon Curd and Blueberries
- 4 tbsp lemon curd
- 125 g blueberries (Small punnet (~125g))
Icing Sugar
- to taste icing sugar (For drizzling)
Instructions
- Preheat oven to 160°C/140°C fan, grease and line a loaf tin.
- Lightly coat blueberries in flour and set aside. Cream butter and sugar until smooth.
- Whisk in eggs one at a time, then fold in yoghurt, flour, lemon zest, and juice. Swirl in lemon curd and blueberries in layers.
- Bake for 70-90 minutes until a skewer inserted comes out clean. Cool, then drizzle with icing sugar or yoghurt.
Notes
Ensure blueberries are coated in flour to prevent sinking. Check doneness with a skewer.