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!
Lemon & Blueberry Muffin Bread
2013-07-17 21:51:42
Serves 10
A deliciously zesty and light muffin like pound cake
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Nutrition Facts
Serving Size
119g
Servings
10
Amount Per Serving
Calories 423
Calories from Fat 200
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 133mg
44%
Sodium 353mg
15%
Total Carbohydrates 51g
17%
Dietary Fiber 1g
4%
Sugars 31g
Protein 6g
Vitamin A
15%
Vitamin C
5%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
- 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
For the topping
- 6 tbsp icing sugar
- 2 tbsp lemon juice
- blueberries
For the cake
- 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.
For the topping
- Mix the icing sugar and lemon juice and drizzle over the cake while its still warm. Add the blueberries.
Kerry Cooks https://kerrycooks.com/
You could also swap the blueberries in this cake for blackberries, raspberries or strawberries.
x Kerry
Sarah says
September 18, 2014 at 12:03 pmHi Kerry – I’m thinking of making this for Macmillian Coffee Morning at work next week. I don’t have a loaf tin so will need to get one, what sort of size did you use? I’m seeing 1lb and 2lb as common sizes available online.
Sarah recently posted…Knitting For A New Home
Kerry Cooks says
September 18, 2014 at 12:20 pmHmm, I’ve only ever seen loaf tins in one size – it’s fairly small so I’m guessing 1 lb?
Sarah says
September 18, 2014 at 12:25 pmNo worries, I’ll get 1lb and if there’s too much mixture then I can just make two loaves 🙂
Sarah recently posted…Knitting For A New Home
Kerry Cooks says
September 18, 2014 at 12:26 pmGood idea! I’m sure it must be 1lb, it’s about 3.5 inches wide. If there’s a bit more you could make muffins too 🙂
Sarah says
September 26, 2014 at 2:15 pmAfter looking over the quantities for the ingredients and looking at the sizes of the tins in Asda, I wasn’t convinced that a 1lb tin would be big enough so I bought a 2lb as well! Good job, as it turned out that 2lb was the right size. I might keep the 1lb tin anyway, or as I haven’t removed any of the packaging I might take it back for a refund.
This took maybe another 10-15 minutes over the 70 to bake for me. It is a very moist cake, so maybe I was too cautious about whether it was done or not. It’s a little darker on top than I would have liked, but it’s perfect in the middle. I loved it, so rich and moist but not too heavy. Good reviews from colleagues too!
Sarah recently posted…Rowan Mystery KAL from Kaffe Fassett
Erin says
July 23, 2013 at 8:33 pmLooks delicious! I am definitely going to try this one 🙂
Gill says
July 22, 2013 at 9:11 pmThat looks really good and, given that I’m in the same situation as you job wise, maybe I should keep the theme and make one too. I was wondering what to make them as a goodbye. Isn’t it weird being excited about a new job but sad to leave an old one?
Kerry Cooks says
July 22, 2013 at 9:49 pmThanks Jill! It is weird! I hope that with the baked goods, I’ll preserve good memories of me! What’s your new job?
Jorie @ The Midwest Maven says
July 22, 2013 at 2:32 pmCongrats on the new job, Kerry! What a yummy send-off 🙂
Kerry Cooks says
July 22, 2013 at 2:48 pmThanks Jorie! I’m planning on lots more baking before I leave!
Debs says
July 22, 2013 at 9:10 amThis looks SO good! Congratulations on your new job. : )X
Kerry Cooks says
July 22, 2013 at 9:11 amAw thanks Debs! xx