Sticky Blueberry Lemon Curd Cake
A beautiful sticky and yet not overly sweet loaf cake packed with fresh blueberries and pockets and swirls of lemon curd. Perfect for a lazy afternoon tea.
Ingredients
6 ounces butter softened (1.5 sticks butter)
2/3 cup caster sugar
3 eggs
1/2 cup Greek yoghurt plus extra to serve
1.5 cups self-raising flour (just over 1.5 cups, or 7 ounces)
zest and juice of 1 lemon
4 tablespoons lemon curd plus extra to serve
3/4 cup blueberries
Instructions
Pre-heat the oven to 320F/160C and line a loaf tin (I used a 9 x 5 inch tin) with baking paper.
Cream together the butter and sugar with a handheld mixer. Whisk in the eggs one by one, then stir in the yoghurt. Fold through the flour, then stir in the lemon zest and juice.
next instruction : www.scrummylane.com