Lemon curd & blueberry loaf cake

Prep Time: 
20 mins
Cook Time: 
1 hr 15 mins
Cuts into 8 - 10 slices

Additional Info:

Ingredients: 
175g
softened butter, plus extra for greasing
500ml
tub Greek yogurt
300g
jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
3
eggs
1
lemon zested
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
Method: 

Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.