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Eureka Blueberry and lemon curd loaf

Home  >  Inspire & Create  >  Something Sweet  >  Eureka Blueberry & lemon curd loaf


RECIPE

Eureka Blueberry & lemon curd loaf

Prep

10 mins (+ cooling time)


Cooking

1h


Difficulty

Easy


Serves

12

Eureka Blueberry & lemon curd loaf

Ingredients

  • 150g butter, softened
  • 1 cup (220g) caster sugar
  • 1 lemon, rind finely grated, juiced
  • 2 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • ½ cup (140g) coconut-flavoured yoghurt
  • ½ cup (40g) desiccated coconut
  • 200g Eureka blueberries
  • ½ cup (160g) lemon curd
  • Eureka blueberries, extra, to serve
  • Lemon zest, to serve

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.
PER SERVE
Energy 1434kJ/343 Cals (16%) Protein 5g (10%) Fat 14g (20%) Sat Fat 10g (42%) Sodium 296mg (15%) Carb 49g (16%) Sugar 31g (34%) Dietary Fibre 2g (7%)