Youngsters might help make this straightforward springtime lemon and blueberry loaf cake. It's scrumptious with further lemon curd and yogurt as a pud, or serve with a cuppa

• Preparation and cooking time
  • Prep:20 minutes
  • Prepare dinner:1 hr and 15 minutes
• Simple
• Cuts into 8-10 slices

• Freezable (Un-iced cake might be frozen)

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Elements

• 175g softened butter, plus further for greasing
• 500ml tub Greek yogurt (you want 100ml/3.5fl oz within the cake, the remaining to serve)
• 300g jar good lemon curd (you want 2 tbsp within the cake, the remaining to serve)
• 3 eggs
• zest and juice 1 lemon, plus further zest to serve, for those who like
• 200g self-raising flour
• 175g golden caster sugar
• 200g punnet of blueberries (you want 85g/3oz within the cake, the remaining to serve)
• 140g icing sugar
• edible flowers, akin to purple or yellow primroses, to serve (non-compulsory)

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Technique

• STEP 1

  Warmth oven to 160C/140C fan/fuel 3. Grease a 2lb loaf tin and line with an extended strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a big mixing bowl. Rapidly combine with an electrical whisk till the batter simply comes collectively. Scrape half into the ready tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the remainder of the batter on high, then scatter the opposite half of the 85g berries on high. Bake for 1 hr 10 mins-1 hr 15 minutes till golden, and a skewer poked into the centre comes out clear.

• STEP 2

  Cool within the tin, then fastidiously elevate onto a serving plate to ice. Sift the icing sugar right into a bowl and stir in sufficient lemon juice to make a thick, easy icing. Unfold excessive of the cake, then beautify with lemon zest and edible flowers, for those who like. Serve in slices with further lemon curd, Greek yogurt and blueberries.