Kids Kitchen: Lemon Curd Blueberry Loaf Cake

Ingredients:

For the Cake:

* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 cup buttermilk

For the Lemon Curd:

* 1 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 2 large eggs
* 1 egg yolk
* 1/2 cup unsalted butter, cut into small pieces
* 1/3 cup fresh lemon juice

For the Blueberry Topping:

* 1 cup fresh blueberries
* 1/4 cup granulated sugar

Instructions:

Make the Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
5. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Make the Lemon Curd:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. In a separate bowl, whisk together the eggs, egg yolk, butter, and lemon juice.
3. Gradually whisk the egg mixture into the cornstarch mixture.
4. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
5. Remove from heat and let cool slightly.

Assemble the Loaf Cake:

1. Once the loaf cake is completely cooled, poke holes all over the top using a fork.
2. Spread the lemon curd over the top of the cake.
3. Sprinkle the blueberries and sugar evenly over the lemon curd.
4. Slice and serve.

Tips:

* For a more intense lemon flavor, use more lemon juice in the lemon curd.
* If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
* The loaf cake can be stored at room temperature for up to 3 days.