Photo: David Holifield
Lemon curd & blueberry loaf cake
10 ingredients
20 min
Cuts into 8-10 slices
openrecipes
Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa
Estimated Nutrition (whole recipe, rough)
880
Calories
38g
Protein
19g
Fat
139g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g softened butter , plus extra for greasing
- 500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
- 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
- 3 eggs
- zest and juice 1 lemon , plus extra zest to serve, if you like
- 200g self-raising flour
- 175g golden caster sugar
- 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
- 140g icing sugar
- edible flowers , such as purple or yellow primroses, to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes