We have had an abundance of blueberries this year and we have eaten more frangipane tarts than I care to mention, so it was time for something different.
Cue ...... Sticky Lemon & Blueberry Loaf Cake
175g butter, softened
125g caster sugar
100g Greek yoghurt, plus extra for serving
200g self-raising flour
zest and juice of 1 lemon
2 to 3 tablespoons of lemon curd, plus extra for serving
100g blueberries, plus extra for serving
- Pre-heat the oven to 160C and line a loaf tin with baking paper.
- Cream together the butter and sugar (I soften my butter by heating in the microwave for 30 seconds) with a hand 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.
- Roll the blueberries in lightly in flour. This will stop them from sinking.
- Pour a layer of cake mixture into the loaf tin, then dollop and slightly swirl some of the lemon curd over it. Scatter about half of the blueberries on top, then pour in the rest of the cake mixture. Finally dot the rest of the lemon curd on top and swirl it again and lightly press in the rest of the floured blueberries.
- Bake the cake for about 1 hour and 10 minutes or until it is golden and baked right through.
- Cool the cake in the tin for a while before turning out onto a wire rack.
- Serve with a dollop of Greek yoghurt & lemon curd, with blueberries scattered on top.
I have made this recipe twice and once my blueberries didn't sink and once they did. The time they didn't sink, they were dry before being rolled in flour. The time they sank, they were wet. I would suggest ensuring that the blueberries are dry before rolling in the flour.