Blueberry & Lemon Cake
This delicious citrusy cake is packed with blueberries and an extra citrus boost from lemon curd.  This recipe is very easy to make and is wonderful cake for afternoon tea, or can even be served with cream for dessert.  
Servings: 10 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 250 g self raising flour
  • 175 g unsalted butter (softened)
  • 175 g golden caster sugar
  • 2 free range eggs
  • 4 tbsp lemon curd
  • 1 lemon (zest only)
  • 1 tsp vanilla extract
  • 100 g blueberries (plus extra for decoration)
    • for the icing
  • 140 g icing sugar
  • 1 lemon (just & zest for decoration)
Instructions
  1. Preheat the oven to 180°C/160°C Fan/Gas mark 4, grease and line a 900g loaf tin.
  2. Place the flour, butter, sugar, eggs, lemon curd, lemon zest and vanilla extract into a mixer or large bowl and beat with a hand mixer for 5 minutes until pale and creamy – this mixture is very thick so the blueberries don't sink to the bottom.
  3. Spoon a third of the cake mixture into the tin, and scatter with 50g of the blueberries. Now spoon over another third of the mixture and spread out, scatter over another 50g of the blueberries. Then spoon the remaining cake mix into the tin and gently spread out with the back of a spoon.
  4. Bake in the oven for 1 hour - 1 hour 15 mins, or until a skewer inserted comes out clean.
  5. In the meantime, place the icing sugar in a bowl and mix with the lemon juice until you have a thick icing. Remove the cake from the oven and leave in the tin until the cake is cool. Spread over the icing, decorate with the remaining blueberries, sprinkle with lemon zest, enjoy!