95 minutes
A delightful lemon-blueberry yogurt bread with a tangy lemon icing, perfect for a springtime treat.
Unsalted Butter, softened, plus extra for greasing
0 oz
Greek Yogurt, tub (100ml for the cake, remainder to serve)
0.25 fluid ounces
Lemon Curd, jar (2 tbsp for the cake, remainder to serve)
0 oz
each
Lemon, zest and juice of 1, extra zest for garnish, if desired
each
Self-Raising Flour
0 oz
Blueberries, punnet (85g for the cake, remainder to serve)
0 oz
Icing Sugar
0 oz
Edible Flowers, such as primroses for garnish (optional)
to taste
1. Prep the Loaf
Preheat your oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line it with a strip of baking parchment for easy removal of the cake later.
2. Combine Ingredients
In a large mixing bowl, add 100ml of Greek yogurt, 2 tablespoons of lemon curd, the softened butter, eggs, lemon zest, self-raising flour, and golden caster sugar. Using an electric whisk, mix until the ingredients are just combined into a smooth batter.
3. Assemble with Berries
Pour half of the batter into the prepared tin. From the blueberry punnet, measure out 85g of blueberries and sprinkle half over the batter in the tin. Add the remaining batter, then top with the rest of the measured blueberries.
4. Bake the Loaf
Place the tin in the oven and bake for approximately 1 hour 10 minutes to 1 hour 15 minutes. The loaf should turn golden, and when you insert a skewer into the center, it should come out clean, indicating the cake is done.
5. Ice the Cake
Allow the cake to cool in the tin before lifting it onto a serving plate. Sift the icing sugar into a separate bowl and gradually stir in enough lemon juice to create a thick, smooth icing. Spread this icing over the cooled cake. If you choose, garnish with additional lemon zest and edible flowers for a touch of elegance.
6. Serve and Enjoy
Slice the lemon-blueberry yogurt bread and serve each piece with a dollop of Greek yogurt and a spoonful of lemon curd. Scatter the remaining blueberries on top or on the side for a refreshing burst of flavor.
Replace blueberries with chocolate chips and add chopped walnuts or pecans for a sweet and nutty loaf.
Swap the blueberries for raspberries and lemon zest for orange zest for a tangy twist.
Use dried or fresh cranberries instead of blueberries and add chopped walnuts. Incorporate orange zest and a hint of cinnamon for a festive flavor.
Swap out the lemon for other citrus fruits like lime or orange. You could use orange zest and a touch of orange blossom water for a more floral note, or lime zest with a bit of coconut extract for a tropical twist.
Substitute chopped fresh or canned peaches for blueberries and bolster the vanilla flavor by adding extra vanilla extract or the seeds of a vanilla bean.
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