Cooking Instructions
1.
Preheat oven to 190°C/170°C fan/gas mark 5. Grease and line a 2lb loaf tin with greaseproof paper.
2.
Add the
unsalted butter (250 g)
and
golden caster sugar (225 g)
to a large mixing bowl. Using an electric hand whisk, whisk until light and fluffy. Add the
M&S free-range mixed eggs (4)
one at a time, beating after each addition and adding a spoonful of the flour to stop it curdling, if needed.
3.
Add the
lemon (1)
,
vanilla bean paste (6 g)
and
M&S Devonshire luxury lemon curd yogurt (1 tub)
to the bowl. Mix 2tbsp of flour into the
blueberries (150 g)
and set aside.
4.
Sprinkle the rest of the
plain wholemeal flour (250 g)
and add the
baking powder (9 g)
to the cake mixture. Add the blueberries and fold together until just combined.
5.
Spoon the mixture into the loaf tin and cook on the middle shelf of the oven for 1 hour, until a skewer inserted into the middle comes out mostly clean.
6.
Remove from the oven and leave to cool in the tin for 15 minutes before up turning out on to a wire rack to cool completely.
7.
Once the cake has cooled completely, whisk together the
icing sugar (200 g)
and
M&S Devonshire luxury lemon curd yogurt (45 g)
until smooth then spread over the cake. Decorate with
blueberries (100 g)
and
lemon (1)
and slice thickly to serve.