Lemon curd blueberry loaf cake
Ingredients
- 175g softened butter, plus extra for greasing
- 500ml tub Greek yogurt (you need 100ml/3½ fl 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)
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