As you know, I just love blueberries. I also happen to love lemon, and when I saw the lovely cake on the cover of the March issue of Good Food magazine I was in heaven! It was a beautiful lemon curd blueberry loaf cake and it looked really good . . .
The recipe uses lemon curd in the batter. I happen to already make a lucious lemon drizzle cake that uses lemon curd in the batter and I know first hand how very tasty a cake it makes!
I wanted to kick it up a notch though . . . (Forgive me Good Food Magazine . . . it's just in my nature to never leave well enough alone . . . usually with most delicious results, I might add!)
So I decided to add a cardamon streusel topping on top of the batter before I baked it. Oh, what a delicious decision that was. It is sweet and crunchy with just the merest hint of cardamom which as we know, goes so very well with lemon . . .
Once baked, a tart lemon icing was drizzled all over the top of the streusel . . .
Each mouthful brings you the delights of a moist lemon cake, sweet blueberries, crunchy streusel and a lemon drizzle icing . . . can you say MOREISH???
But it gets even better . . .
Once cooled and sliced, you want to serve it up with a dollop of lemon curd and lashings of creme fraiche . . .
OH MY GOODNESS !!!
This is a diet killer, if I ever tasted one. Could be quite dangerous to have around. Y'all will have to come over and help me get rid of it, ok?
*Lemon Curd and Blueberry Loaf*
Makes one 2 pound loaf
Printable Recipe
A deliciously moist and tangy loaf topped with a scrummy cardamom streusel topping and a lemon glaze.
6 ounces of butter softened, plus more for buttering the tin
100g Greek yogurt
2 TBS of lemon curd
3 large free range eggs
the zest of one lemon
8 ounces self raising flour
6 ounces golden caster sugar
85g of blueberries
For the streusel:
1 1/2 ounces of self raising flour
1 1/2 ounces demerara sugar
1/2 tsp ground cardamom
1/2 ounce soft butter
For the glaze:
the juice of one lemon
5 ounces icing sugar, sifted
To serve:
lemon curd
creme fraiche
Pre-heat the oven to 160*C/325*F. Butter a 2 pound loaf tin. Line it with a long strip of parchment paper, for ease in lifting out. Butter the parchment.
Make the streusel by rubbing all the streusel ingredients together until crumbly. Set aside.
Place all the cake ingredients, except for the blueberries into a mixing bowl. Beat well until thorougly combined and smooth. Spoon half of this into the prepared loaf tin. Sprinkle the blueberries over top and then cover with the remaining half of the batter.
Sprinkle the streusel evenly over top.
Bake in the heated oven for 1 hour and 15 to 1 hour and 20 minutes, or until a skewer inserted in the centre comes out clean and the cake is well risen and golden brown. Remove from the oven. Allow to cool in the pan before lifting out onto a wire rack.
Make the glaze by whisking together the lemon juice and the icing sugar. Drizzle this over top of the cake.
Serve in slices with some more lemon curd and some creme fraiche if desired.
