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Chesham- the first Fairtrade Town in Buckinghamshire - Lemon Curd and Blueberry Loaf

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Lemon Curd and Blueberry Loaf

Baked by Lin Beechey, Recipe Courtesy of BBC Good Food

 

175g Butter, softened

100g Greek Yoghurt

2 tbsp Lemon Curd, plus extra for serving

3 Free Range Eggs, plus extra for serving

1 Fairtrade Lemon, zest and juice

200g Self-Raising Flour

175g Fairtrade Golden Caster Sugar

200g Blueberries

140g Fairtrade Icing Sugar

 

1. Heat the oven to 160 Degrees C (140 Degrees Fan, Gas Mark 3).


2. Grease a 2 lb loaf tin and line with baking parchment.


3. Put the Greek Yoghurt, Lemon Curd, Butter, Eggs, Lemon Zest, Flour and Caster Sugar into a large mixing bowl. Quickly mix until the batter just comes together.


4. Pour half the batter into the tin. Sprinkle 40 g Blueberries into the tin and pour the rest of the batter over the top. Scatter 40 g Blueberries on top.


5. Bake for approx. 1 h and 10 min until golden.


6. Cool in the tin.


7. Once cool, lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in just enough lemon juice to make a thick, smooth icing. Spread over the top of the cake.


8. Serve in slices with extra Lemon Curd, Greek Yoghurt and Blueberries as you like.