Method

1. Preheat oven to 180°C. Grease and line a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.
2. Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, yoghurt, coconut and lemon juice, in alternating batches. Stir in blueberries.
3. Spoon one-third of batter into pan. Spoon over half the lemon curd. Gently swirl to marble. Continue layering with remaining batter and lemon curd. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Serve with extra blueberries and lemon zest.