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Lemon curd and blueberry cake

Indulge in a piece of this moreish lemon curd and blueberry cake. This gluten-free recipe is fantastic enjoyed for morning or afternoon tea with a hot cuppa
8
45M

This recipe first appeared in Food magazine issue 58.

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Ingredients

Icing (optional)

Method

1.Preheat the oven to170ºC. Spray a 20cm ring cake tin with spray oil.
2.Cream the butter and sugar with an electric beater until light and fluffy. Add the vanilla essence. Add the eggs one by one, beating well after each addition.
3.Fold in the flour, sour cream, lemon zest and juice. Gently fold in the lemon curd and the blueberries.
4.Bake the cake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out cleanly.
5.Set the cake aside to cool in the tin before turning it out and icing it.
6.To make the icing, place the icing sugar, zest and lemon juice in a small bowl. Add just enough water to make the icing a thin consistency. Mix until combined.
7.Drizzle the icing over the cake and serve with cream or yoghurt, if desired.

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