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Lemon & Wild Blueberry Swirl Cake

A great way to use up some jam you have lying around!

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Recipes

Lemon & Wild Blueberry Swirl Cake
May 11, 2011
Recipes

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Lemon & Wild Blueberry Swirl Cake

Theme 10: Blue
Cookbook Used: Bonne Maman – The Seasonal Cookbook
Author: Bonne Maman

Okay, so my genius oven burnt the cake, my photos of said burnt cake sucked…. I should have dusted the cake with icing sugar to make it look less burnt. So you will have to deal with Instagram photos. Remember what I said?…”if all fails… instragram it!!” I practice what I preach!

I got the Bonne Maman cookbook as part of my birthday present this year from Hamsley. Don’t worry, I didn’t get just one cookbook for my birthday… I got probably about eight. But that’s another story. I fell in love with Bonne Maman conserves when I trialled them last year. I wanted to use them more often, and not just for something to smear on my toast/ hot cross buns / etc…

The book is gorgeous, broken down into seasonal recipes as the title suggests. The book also gives you cute ideas of ways to re-use the iconic Bonne Maman jar once you’ve finished enjoying it’s contents.

My photos looks nothing like the one in the book, but luckily you can see what I was aiming for on the website. A delicious cake (even when slightly charred), and the blueberry conserve is divine. Will definitely make again, and it was so easy – put it all in a bowl. mix then bake!

Lemon and Wild Blueberry Swirl Cake
Bonne Maman

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

1. Line a 20cm round cake tin or loaf 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.

2. 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.

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

4. Cool in tin for 5 minutes, then leave to cool completely on a wire rack.

Serves 8.

Comments

13 comments on “Lemon & Wild Blueberry Swirl Cake
  1. Mez

    Oh my god that looks DELICIOUS, I’m envisioning it hot with a fat dollop of cream.

    YUM

    May 11, 2011 at 7:57 pm
  2. leaf (the indolent cook)

    I’d still eat that! And now you’ve got me thinking I should go get myself a jar of Bonne Maman…

    May 11, 2011 at 8:16 pm
  3. Heidi - Apples Under My Bed

    I see no burnage, all I see is deliciousness! This cake screams yum to me. Want. some. now. I’ll have to check out that cookbook πŸ™‚
    Heidi xo

    May 11, 2011 at 8:53 pm
  4. Erin@TheFoodMentalist

    Don’t worry about it, it looks delightful πŸ™‚
    I have a big jar of this in the cupboard but I haven’t opened it yet, will have to try it.

    May 12, 2011 at 9:06 am
  5. yasmeen @ wandering spice

    what a lovely looking cake! lemons are my favorite, as is that Bonne Maman blueberry jam (i eat it almost every morning with yogurt).

    a little burning never killed a cake. just call it toasted or glazed or candied or something fancy and it becomes a novelty πŸ™‚

    May 12, 2011 at 10:05 am
  6. Susan

    When I first saw the post I was thinking where the hell am I going to get wild blueberries from! Luckily in a jar. Will def try this cake out.

    May 12, 2011 at 4:35 pm
  7. Michelle

    I love bonne maman preserves!

    May 12, 2011 at 5:27 pm
  8. penny aka jeroxie

    yum yum! you have inspired me to search for a marble cake recipe…

    May 13, 2011 at 7:19 am
  9. Martyna (Wholesome Cook)

    I love simple recipes of mix and bake for weeknights! I know the theme was blueberry but I’d love to try this with boysenberries… Crazy about them atm.

    May 13, 2011 at 9:04 am
  10. Sherilyn

    Still looks pretty good to me. First visit to your blog and like it! Nice work.

    May 13, 2011 at 7:07 pm
  11. Nic@diningwithastud

    Doesn’t look burnt at all. Yay for Instagram πŸ™‚ totes just looks like the conserve

    May 13, 2011 at 10:51 pm
  12. leigh

    I love this sort of cake and they are my all time favourite jams – thanks for sharing as I’ll be making this one very soon.

    May 16, 2011 at 7:57 pm
  13. Johanna GGG

    Nothing a bit of butter or icing can’t fix – sounds lovely – I agree with you on bonne maman jam – worth using in every way possible – do you spread jam on bread for bread and butter pud – would be excellent in that too

    May 22, 2011 at 9:02 pm
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Shellie Froidevaux

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