Lemon and blueberry swirl cake

(299 ratings)

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Lemon and wild blueberry swirl cake
Lemon and wild blueberry swirl cake
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A fresh and fruity cake perfect for afternoon tea. Its so easy to do, in under 10 minutes its ready to bake!


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

If you dont want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.


  1. Preheat the oven to 180C (fan oven 160C), gas mark 4. Line a 900 g (2 lb) loaf tin or a 20 cm (8 inch) round cake tin with non-stick baking parchment.
  2. Place all the ingredients except the conserve into a mixing bowl and using a hand-held mixer blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes.
  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 4050 minutes until a skewer comes out clean from the centre. Sprinkle with a little extra caster sugar and leave to cool.

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

The Bonne Maman Seasonal Cookbook is published by Simon and Schuster, 16.99 out now

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