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Lemon and Wild Blueberry Swirl Cake

Lemon and Wild Blueberry Swirl Cake

Ingredients

Ingredients

Ingredients

  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar, plus extra for sprinkling
  • 3 free-range eggs
  • 200g (7oz) self-raising flour
  • 25g (1oz) ground almonds
  • 4 tbsp Bonne Maman Wild Blueberry Conserve
  • Grated zest of 1 unwaxed lemon

Method

Method

  1. Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Line a 900g (2lb) loaf tin or a 20cm (8in) round cake tine with non-stick baking parchment.

  2. Place all the ingredients except the conserve into a mixing bowl and, using a hand-held electric whisk, blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 mins.

  3. Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake.

  4. Bake on the centre shelf in the preheated oven for about 40-50 mins until a skewer pushed into the centre comes out clean. Sprinkle with a little extra caster sugar. Cool in the tin for 10 mins, then turn out and leave to cool completely on a wire rack.

Cooks tips

Cooks tips

  1. The cooled cake will freeze for up to 1 month. To use, thaw overnight at room temperature.

  2. If you don't want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.

Good to know

  • Serves 8
  • Quick and easy to make
  • Suitable for vegetarians

Recipe by

Bonne Maman

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