I haven’t done an Allotment Cake for the Weekend for a while, but this week I have cause to celebrate.
It’s taken 3 years, but finally, my blueberry bushes have yielded enough fruit for me to do something interesting with the harvest, rather than nipping off a few berries as I pass.
This is excellent, as I’ve got an excuse to try this BBC Good Food blueberry and lemon curd loaf cake that caught my eye when it featured in a home baking supplement back in April of this year.
I have enjoyed this cake for loads of reasons, one of which is the use of lemon curd. I adored lemon curd as a kid, but have somehow forgotten about this tasty spread over the years. Buying a jar for this recipe has completely rekindled my lemon curd love – so much so that I’m thinking of making some.
According to my Women’s Institute Book of Jams, Pickles, and Chutneys, you can even do this in the microwave…
As well as being delicious, the cake is also satisfyingly simple. It is literally a bung all the ingredients in the bowl and mixes job. Nothing tricky at all, so perfect if you’re planning on heading to the allotment later in the day and fancy some cakey sustenance with your afternoon flask of tea.
The cake looks tremendous too, with the mottled blueberry effect and the decorative flowers on the top. I used heather petals from the garden, together with a sprinkling of lemon zest.
I didn’t worry about the extra berries (Lewis nicked most the surplus) or curd for serving, as the cake is sweet and lemony enough on its own.