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Eureka blueberry and lemon curd loaf
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Prep Time:
10 minutes
10 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
70 minutes
70 minutes
Add a tangy twist to blueberry-coconut loaf with lemon curd swirl.
Ingredients:
- 2 Free Range Eggs
- 150g butter, softened
- 220g caster sugar
- 1 lemon, rind finely grated, juiced
- 300g self-raising flour
- 140g yoghurt
- 40g desiccated coconut
- 200g Eureka blueberries
- 160g lemon curd
Instructions:
- Preheat oven to 180C and prepare a 10cm x 22cm loaf pan by greasing and lining it with baking paper, leaving some paper overhanging on the sides.
- In a bowl, use an electric mixer to beat butter, sugar, and lemon rind until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in flour, yogurt, coconut, and lemon juice in alternating batches. Finally, gently fold in the blueberries.
- Pour one-third of the batter into the pan. Add half of the lemon curd, then swirl gently to create a marbled effect. Repeat layering with the rest of the batter and lemon curd. Bake for 1 hour or until a skewer inserted in the center comes out clean. Let it rest in the pan for 5 minutes before transferring to a wire rack to cool completely.