A fresh and fruity cake – perfect for afternoon tea. It’s so easy to do, in under 10 minutes it’s 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
Preheat the oven to 180°C (fan oven 160°C), 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.
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.
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.
Bake on the centre shelf in the preheated oven for about 40–50 minutes until a skewer comes out clean from the centre. Sprinkle with a little extra caster sugar and leave to cool.
Top tip for making Lemon and blueberry swirl cake
If you don’t want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.