4 cups cake flour
2 1/2 teaspoons baking powder
250g unsalted butter, room temperature
4 eggs, room temperature
1 1/2 cups powdered/icing sugar
1 cup full cream Greek yogurt
3 cups blueberries (fresh or frozen)
1 lemon, juiced
2 tablespoons lemon zest
Preheat oven to 350 F.
Grease two medium size loaf pans with melted butter. Sift flour and baking powder into a large bowl. Beat butter and powdered sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add lemon juice and zest. Add half the flour mixture, mix well to combine. Add yogurt, mixing well to combine. Add the rest of the flour. Beat just to combine (don't over mix!). Fold in blueberries. Spoon batter into loaf pans.
Bake for 1 - 1 1/4 hours or until a skewer comes out clean when inserted into center. Remove from the oven. Leave in the pan for about 10 minutes before turning out.
Vanilla Bean Cream:
2 cups milk
1/2 cup fresh cream
4 egg yolks, room temperature
1 tablespoon flour
2 teaspoons good quality vanilla bean paste
1 tablespoon powdered/icing sugar
Whisk flour, cream, egg yolks, powdered/icing sugar and vanilla to fully combine. Heat milk on medium heat until just warmed through and whisk in the cream mixture. Continue whisking until sauce is thick and shiny.