I made this lemon and blueberry cake for my workmates to alleviate my guilt at leaving them – you see, I have a new job! And while it’s hopefully a great move for me, career wise, I’ll really miss all my old workmates. It definitely managed to cheer us all up on a Monday – its a lovely, bright and sunny cake, with a very light crumb – delicious!
The yoghurt in this cake helps with its light and moist-ness. I used Chobani natural yoghurt, which is a new brand that I’m loving right now, but any thick greek style yoghurt will work.
This cake is especially perfect for the summertime, and for bringing along to picnics, parties or bbqs!
- 250g very soft unsalted butter
- 250g golden caster sugar
- 4 eggs
- 250g self raising flour
- zest and juice of 2 lemons
- 3 tbsp lemon curd
- 100g greek yoghurt
- 100g blueberries
- 6 tbsp icing sugar
- 2 tbsp lemon juice
- Preheat the oven to 160C/gas 3/350F and prepare a loaf tin - this mix is very light so lining the tin with parchment paper is definitely advisable.
- In a stand mixer, mix your soft butter and caster sugar for 5 minutes until the mixture is very soft and fluffy. Add the eggs, mixing well, and then add the lemon juice and zest, plus the lemon curd and yoghurt. Sieve in the flour.
- In a greased loaf tin, layer the base with half of the mix, and then scatter the blueberries on top, before adding the second half of the mix.
- Bake for 60 - 70 minutes in the middle of your oven, removing from the oven once the top is golden, and a toothpick inserted into the middle of the cake comes out clean.
- Mix the icing sugar and lemon juice and drizzle over the cake while its still warm. Add the blueberries.
You could also swap the blueberries in this cake for blackberries, raspberries or strawberries.