Lemon & blueberry loaf cake

Kids can help make this simple springtime lemon and blueberry loaf cake. It's delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

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175g softened butter, plus extra for greasing

500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)

300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)

3 eggs

Zest and juice 1 lemon, Plus extra zest to serve, if you like

200g self-raising flour

175g golden caster sugar

200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)