Lemon & Wild Blueberry Swirl Cake

Lemon & Wild Blueberry Swirl Cake

Ingredients (serves 8):

  • 175g soft butter
  • 175g sugar
  • 3 medium eggs
  • 200g self-raising flour
  • 25g ground almonds
  • Grated rind of 1 unwaxed lemon
  • 4 tbsp Bonne Maman Wild Blueberry Conserve

Preparation

Line a 20cm round cake tin* with baking parchment. Place all the ingredients except the conserve into a mixing bowl and blend with a hand mixer until smooth, or beat with a wooden spoon for two minutes.

Spoon the mixture 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.

Conventional cooking: Bake on a centre shelf in a pre-heated oven at 180°C/350°F. Bake the cake for about 40-45 minutes until a skewer comes out clean from the centre.

*May also be baked in a 2lb loaf tin.