Lemon Curd and Blueberry Loaf Cake

Make it in the morning, then decorate it when the cake has cooled. Lemon zest makes a simple, stylish topping, with edible flowers, or it could always be jazzed up with edible glitter!

1. 1

   Heat your oven to 160C/140C fan/gas 3.
   
   Grease a 2lb loaf tin and then line it with a long strip of baking parchment.
   
   Put 100g of yogurt, 2 tbsp of lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl.
   
   Quickly mix with an electric whisk, until the batter just comes together.
   
   Scrape half of the mixture into the prepared tin. Weigh out 85g of blueberries from the punnet and sprinkle half into the tin, then scrape the rest of the batter on top. Scatter the other half of the 85g berries on top.
   
   Bake cake for 70 minutes to 75 minutes until it is golden and a skewer poked into the centre comes out clean.
   
   Cool in the tin, then carefully lift onto a serving plate to ice.
   
   Sift icing sugar into mixing bowl and stir in just enough lemon juice to make a smooth icing.
   
   Spread icing over top of cake, then decorate with lemon zest and edible flowers, if you like. Serve with extra lemon curd, yogurt and blueberries.