Eureka blueberry and lemon curd loaf

Tasteful Eureka blueberry and lemon curd loaf Recipe

Swirl lemon curd through this deliciously easy blueberry and coconut loaf.
Eureka blueberry and lemon curd loaf
Prep Time : 0:10 | Cook Time : 1:00 | Total Time : 1:10 | Serving : 12 person.


  • 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


  • 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.

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