Swirl lemon curd through this deliciously easy blueberry and coconut loaf.

Prep Time : 0:10 | Cook Time : 1:00 | Total Time : 1:10 | Serving : 12 person.

Ingredients

• 150g butter, softened

• 1 cup (220g) caster sugar

• 1 lemon, rind finely grated, juiced

• 2 Coles Australian Free Range Eggs

• 2 cups (300g) self-raising flour

• 1/2 cup (140g) coconut-flavoured yoghurt

• 1/2 cup (40g) desiccated coconut

• 200g Eureka blueberries

• 1/2 cup (160g) lemon curd

Method

• Step 1

  Preheat oven to 180C. Grease and line a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.

• Step 2

  Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, yoghurt, coconut and lemon juice, in alternating batches. Stir in blueberries.

• Step 3

  Spoon one-third of batter into pan. Spoon over half the lemon curd. Gently swirl to marble. Continue layering with remaining batter and lemon curd. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.