Heat oven to 160C/140C fan/gas 3.
Grease a 2lb loaf tin and line with a long
strip of baking parchment. Put 100g
yogurt, 2 tbsp lemon curd, the softened
butter, eggs, lemon zest, flour and caster
sugar into a large mixing bowl. Quickly
mix with an electric whisk until the batter
just comes together. Scrape half into the
prepared tin. Weigh 85g blueberries from
the punnet and sprinkle half into the tin,
scrape the rest of the batter on top, then
scatter the other half of the 85g berries
on top. Bake for 1 hr 10 mins-1 hr 15 mins
until golden, and a skewer poked into the
centre comes out clean.