Name: Tom Kerridge's blueberry and lemon loaf cake
Total time: 5400 s
Yield: 8
Ingredients: 250 gram unsalted butter; 225 gram golden caster sugar; 250 gram plain wholemeal flour; 2 1/2 teaspoon baking powder; 4 free-range egg; 1 lemon; 1 teaspoon vanilla paste; 1 tub lemon curd yogurt; 150 gram blueberry; 200 gram icing sugar; 3 tablespoon lemon curd yogurt; 100 gram blueberry; 1 lemon

Step 1

Preheat oven to 190°C/170°C fan/gas mark 5. Grease and line a 2lb loaf tin with greaseproof paper.

Step 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.

Step 3

Add the lemon (1) , vanilla 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.

Step 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.

Step 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.

Step 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.

Step 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.

Tom Kerridge's blueberry and lemon loaf cake

RECIPE

Ingredients

For the lemon yogurt icing

Method

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