A delicious and moist springtime cake. Perfect for Mother’s Day, breakfast in bed, or simply with a cup of warm tea.
Preheat oven to 350°. Butter a 8 1/2 x 4-inch loaf pan and line with a long strip of parchment.
Into a large mixing bowl add Greek yogurt, lemon curd, softened butter, eggs, lemon zest, flour, baking powder, salt, and sugar. Quickly mix until the batter just comes together. Scrape half of the batter into the prepared pan. Sprinkle 1/2 cup of blueberries over the batter. Add the remaining batter on top and scatter the remaining 1/2 cup of blueberries on top. Bake for 70 – 75 minutes or until the cake tester inserted in the middle comes out clean.
Remove from oven and cool in the pan for 10 minutes. Transfer to a wire rack to cool.
Icing: Combine a juiced lemon and 1-2 cups confectioners’ sugar. Drizzle over the top of the cake and allow to drip down the sides. Garnish with lemon zest and a few blueberries. Serve with additional Greek yogurt or lemon curd.