Recipe adapted from taste.com.au

Eureka blueberry and lemon curd loaf

Name: Eureka blueberry and lemon curd loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Ingredients: 150g butter, softened; 220g caster sugar; 1 lemon, rind finely grated, juiced; 2 Free Range Eggs; 300g self-raising flour; 140g yoghurt; 40g desiccated coconut; 200g Eureka blueberries; 160g lemon curd

(0)

servings

12

prep time

10m

cook time

1h

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Swirl lemon curd through this deliciously easy blueberry and coconut loaf.

9 Ingredients

3 Method Steps

Step 1

Preheat oven to 180C. Grease and line a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.

Step 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.

Step 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.