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Lemon and wild blueberry swirl cake
Lemon and wild blueberry swirl cake
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Treat Mom to a delectable lemon-wild berry swirl cake on Mother's Day.
Ingredients:
  • 175g butter, softened
  • 175g caster sugar
  • 3 Free Range Eggs
  • 200g self-raising flour
  • 25g almond meal
  • 1 lemon, rind finely grated
  • 110g blueberry
  • Caster sugar, extra, to sprinkle
Instructions:
  • Preheat your oven to 180C and prepare a 10cm x 22cm loaf pan by greasing and lining it with baking paper.
  • In a large bowl, use an electric mixer to blend together butter, sugar, eggs, flour, almond meal, and lemon rind until smooth and fully combined.
  • Spread half of the mixture evenly into the prepared pan. Drizzle half of the Bonne Maman Wild Blueberry Conserve in a plastic bag with a corner cut off over the mixture, then swirl with a skewer. Repeat with the remaining mixture and conserve. Flatten the top.
  • Bake for 40-50 minutes or until a skewer inserted in the center comes out clean. Sprinkle with extra sugar, then let it cool in the pan for 5 minutes before transferring onto a wire rack to cool completely.

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