Lemon Curd Blueberry Cake

Lovely Meal

I saw this recipe in an American women's magazine and couldn't resist including it in the Galley Slave cookbook.

Many American recipes refer to a cup as a form of measure. 1 cup = 8 oz.

Makes 1 lb loaf cake

Preparation Time:  5 Minutes
Cooking Time:  60 minutes

1 cup wholewheat flour 1 cup sugar
1/2 cup all-purpose flour 3 large eggs
3/4 cup butter 1 teasp vanilla extract
1 1/2 teasp baking powder 1 cup blueberries
11/2 teasp salt 1/2 cup lemon curd


Preheat oven to 350 degrees F.

In a small bowl, stir together the flours , baking powder and salt. In a large mixing bowl, beat the butter until creamy. Add in the sugar and beat until well mixed. Add in the eggs one at a time and beat until fluffy. Add the vanilla.

Fold the flour mixture gently into the butter mixture until the last of the flour disappears. Do not over mix. Fold in the blueberries. The mixture should be light and airy.

Line a 1 lb loaf tin with lightly oiled parchment paper. Pour half the cake batter into the tin. Spoon in half the lemon curd and spread evenly over the top. Top with the remaining cake batter. Drop spoonfuls of the remaining lemon curd on top of the batter.

Bake for 60 minutes, until done - the cake should be spongy on top so that it bounces back when you press it with your fingers, with a gorgeous crust. Allow to cool before slicing.

Serve with more blueberries and whipped cream. Sounds great.