Have I ever told you about how much I love the flavour of lemon???
How about how much I
ok, so I've never made any secret of either fact. I adore them both, but what I love even more is . . . both ofthem TOGETHER!!
Especially when they are showcased in a beautifully delicious and scrummily moist loaf cake like the one here today. Oh so fabulously tasty. With lots of lemon flavour, both in the batter, where you use lemon curd and lemon zest . . . and then in that tart/sweet drizzle icing which is strongly flavoured with lemon.
Then there are the blueberries. They settle somewhere in the middle of this cake like a layer of sweet blueberry jam . . . except it's not blueberry jam, just cooked blueberries.
It's really quick to throw together too. You just throw all of the batter ingredients into a bowl and beat them together! What could be any easier than that??? Not much I reckon!
Then it's just a matter of layering the batter and the berries into a prepared loaf tin. I have gotten really lazy lately. I discovered loaf pan sized parchment paper pan liners! They're just like cupcake liners, except bigger . . . and shaped like loaf. They work fabulously! (I got mine at Lakeland.)
Baked in a slow oven until lightly browned and oh so scrummy, and then . . . glazed with that beautiful lemon drizzle icing. You will hardly be able to keep yourself from tucking in right away.
But do wait until it cools. Your patience will be well rewarded. I promise you. (Those are purple lobelia that I clipped from my garden. I thought they looked really pretty.)
*Lemon Curd & Blueberry Loaf*
Makes about 8 to 10 slices
All in one loaf cake, made with Greek yoghurt, lemon curd and fresh blueberries, and iced with a lemon drizzle icing. Delicious, moist and easy!
175g of butter, softened (3/4 cup)
100g of thick Greek Yoghurt (scant 1/2 cup)
2 TBS of lemon curd (heaped)
3 large free range eggs
the zest of one unwaxed lemon
200g of self raising flour (generous 1 3/4 cup)
175g of golden caster sugar (9/10 of a cup, 14 1/2 TBS or a scant cup)
200g fresh blueberries (about 1 1/2 cups)
For the icing:
140g of sifted icing sugar (1 generous cup)
the juice of one lemon
Preheat the oven to 16-*C/325*F/ gas mark 3. Butter a 2 pound loaf tin and line with parchment paper. (I've been using the liners you can get from Lakeland. They're like a bit cupcake liner. Easy peasy.)
Put the butter, yoghurt, lemon curd, eggs, lemon zest, caster sugar and flour into a bowl. Beat with an electric whisk until the batter just comes together. Spoon half of it into the prepared loaf tin. Sprinkle half of the blueberries over top. Spoon the rest of the batter over top of the berries and then scatter the remainder of the berries over top to finish.
Bake for 1 1/4 hours, until golden in colour and a toothpick inserted in the centre comes out clean. Leave to cool in the tin for about 10 minutes before lifting out to a wire rack to finish cooling.
Whisk together the icing sugar and lemon juice to make a runny drizzable icing. Pour over top of the cake, spreading it out to cover. Allow to set before serving.