A really easy cake -perfect for baking with the kids.
175g softened butter, plus extra for greasing
100ml Greek Yoghurt
2tbsp lemon curd
zest and juice of 1 lemon plus extra zest to serve if you like
200g self raising flour
175g caster sugar
140g icing sugar
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. Sprinkle half the blueberries into the tin, scrape the rest of the batter on top, then scatter the other half of the 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.