Add the eggs one at a time adding a tsp of your flour after each egg to keep the mixture smooth.
Add the lemon curd and lemon zest and beat gently until incorporated.
Sieve the remaining flour, toss in the blueberries and set aside.
You want to alternate adding the lemon juice, the yogurt and the flour mix, in stages, so start with adding half the flour, then beat gently.
Then add half the yogurt and beat gently again.
Then half the lemon juice and again beat gently.
Repeat this process mixing slowly, you don’t want to work the gluten in the flour so only beat until the ingredient is incorporated.
Grease a 2lb loaf tin.
Fill the tin with the mix and bake in a pre-heated oven (170º) for 1 hour 15 minutes.
Allow the cake to cool slightly in the tin then turn out and finish cooling on a wire rack.
if you want to make a drizzle mix the juice of a lemon with enough icing sugar to make a runny drizzle and flick over the loaf once cool.