| | Lemon and wild blueberry swirl cake
Lemon and wild blueberry swirl cake
Lemon and wild blueberry swirl cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Grease and line a 10cm x 22cm (base measurement) loaf pan with baking paper.
  2. Use an electric mixer to beat the butter, sugar, eggs, flour, almond meal and lemon rind in a large bowl until smooth and well combined.
  3. Spoon half the mixture into the prepared pan. Place Bonne Maman Wild Blueberry Conserve in a sealable plastic bag and cut off 1 corner. Pipe half the conserve over the cake mixture and use a skewer to marble. Repeat with remaining mixture and conserve. Smooth the surface.
  4. Bake for 40-50 mins or until a skewer inserted in the centre comes out clean. Sprinkle with extra sugar. Set aside in the pan for 5 mins to cool. Turn onto a wire rack to cool completely.
Time for preparing:
50 min.


  • 175g butter, softened
  • 175g caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/3 cups (200g) self-raising flour
  • 25g almond meal
  • 1 lemon, rind finely grated
  • 1/3 cup (110g) Bonne Maman Wild Blueberry Conserve
  • Caster sugar, extra, to sprinkle