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Blueberry Lemon Curd Cake

8

Serves

15 mins

Prep Time

1 hours 10 mins

Cook Time

PRINT RECIPE

Ingredients

For the Blueberry Lemon Curd Cake

  • 170g butter
  • 2/3 cup caster sugar
  • 3 eggs
  • 1/2 cup Greek yoghurt
  • 1 1/2 cups self-rising flour
  • Zest and juice of 1 lemon
  • 6 tablespoons lemon curd
  • 1 cup fresh or frozen blueberries

Method

For the Blueberry Lemon Curd Cake

  • Cream together the butter and sugar. Add in the eggs one at a time. Stir in the yoghurt.
  • Fold through the flour, then stir in the lemon zest and juice.
  • Roll the blueberries lightly in flour. This stops them from sinking in the cake.
  • Pour half of the batter mix into a lined baking tin.
  • Swirl half the lemon curd through the batter mix and top with half of the blueberries.
  • Pour over the other half of the batter mix.
  • Swirl the remaining lemon curd through the batter mix and top with the remaining blueberries.
  • Bake the cake at 160°C (140°C fan bake) for about 1 hour and 10 minutes or until it is golden and a skewer pushed into the centre of the cake comes out clean.
  • Serve with whipped cream or Greek yoghurt.