Sticky Lemon Curd Cake (With Blueberries)

subheading: CUPS/OUNCES:

¾ cup (= 6 ounces or 1.5 sticks) butter, softened to room temperature

⅔ cup (= 5.3 ounces) caster sugar, = superfine sugar, or just use regular white sugar

3 eggs

½ cup Greek yogurt, plus extra to serve

1½ cups (= 7 ounces) self-raising flour, Or use plain/all-purpose flour with 1¼ teaspoons baking powder and ¾ teaspoon salt.

1 lemon, (zest and juice) small to medium (you should have about 2 tablespoons juice)

4 tablespoons lemon curd, plus extra to serve (if you like)

¾ cup fresh blueberries

Directions at scrummylane.com

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