Description
A moist and tangy Sticky Lemon Curd Cake studded with fresh blueberries, perfect for a cozy afternoon treat or dessert. This loaf cake combines the creamy richness of Greek yogurt with zesty lemon and sweet bursts of blueberry, swirled beautifully with luscious lemon curd for a sticky, flavorful finish.
Ingredients
Cake Batter
- 170 grams butter, softened to room temperature
- 130 grams caster sugar (superfine or regular white sugar)
- 3 large eggs
- 115 grams Greek yogurt (plus extra to serve)
- 200 grams self-raising flour (or use plain/all-purpose flour with 1¼ teaspoons baking powder and ¾ teaspoon salt)
- 1 lemon, zest and juice (small to medium, about 2 tablespoons juice)
Add-ins and Toppings
- 4 tablespoons lemon curd (plus extra for serving if desired)
- 120 grams fresh blueberries
Instructions
- Preheat and prepare pan: Preheat the oven to 320°F/160°C for a fan oven or 355°F/180°C for a conventional oven. Line a loaf pan (roughly 9 x 5 inches or 10 x 4 inches) with baking paper to prevent sticking.
- Cream butter and sugar: Using a handheld mixer on medium speed, cream together the softened butter and caster sugar for 2-3 minutes until the mixture is pale and fluffy, ensuring good aeration.
- Incorporate eggs and yogurt: Gradually whisk in the eggs one at a time on low speed until fully combined. Then gently stir in the Greek yogurt, blending evenly without overmixing.
- Fold in dry ingredients and lemon: Carefully fold the flour into the wet mixture until just combined. Then stir in the lemon zest and lemon juice to distribute the citrus flavor evenly.
- Coat blueberries in flour: Lightly roll most of the fresh blueberries in a bit of flour to prevent them from sinking to the bottom of the bake. Set aside a few blueberries for decoration after baking.
- Layer batter, lemon curd, and blueberries: Spoon and level half of the cake batter into the prepared pan. Gently spoon half of the lemon curd over the batter and swirl it through. Sprinkle some of the floured blueberries on top.
- Add remaining batter and toppings: Spoon in the remaining batter and spread evenly. Dot the top with the rest of the lemon curd, swirling slightly again. Lightly press the remaining floured blueberries into the surface.
- Bake the cake: Bake in the preheated oven for about 1 hour and 10 minutes, until the cake is golden and a skewer inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack. Serve the cake warm or at room temperature with extra Greek yogurt, reserved fresh blueberries, and additional lemon curd or cream if desired.
Notes
- Rolling the blueberries in flour helps prevent them from sinking during baking.
- You can substitute self-raising flour with plain flour, baking powder, and salt as provided.
- Serve slightly warm for the best flavor and texture.
- This cake keeps well for 2-3 days when stored in an airtight container at room temperature.
- Adding more lemon curd on serving enhances the sticky lemon flavor.
