It is very hard to add too much lemon zest to a recipe, so don’t worry about the size of the lemons you have. I have used frozen berries — there’s no need to buy fresh.
LEMON CURD AND BLUEBERRY LOAF RECIPE
Makes 1 loaf
1 ½ cups flour
¾ cup white sugar
2 tsp baking powder
Zest from ½ lemon
½ cup yoghurt
3 eggs
1 tsp vanilla
100g butter, melted
½ cup lemon curd
1 cup frozen blueberries
Icing drizzle
1 cup icing sugar
2 tsp lemon zest
1-2 Tbsp lemon juice
- Preheat the oven to 170C. Line a 1-litre loaf tin with baking paper.
- Place the flour, sugar, baking powder and zest into one large bowl.
- Place the yoghurt, eggs, vanilla and butter in another bowl. Pour into the dry mixture, combining well. Gently stir through the blueberries.
- Pour half the batter into the loaf tin. Dot over the lemon curd. Spoon the remaining batter on top. Bake for 50 minutes or until a skewer comes out nearly clean. Leave in the tin to cool.
- For the icing, combine the icing sugar, zest and juice in a bowl. Drizzle over the cooled loaf before serving.
