Iron Chef Shellie

Lemon & Wild Blueberry Swirl Cake

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


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Lemon & Wild Blueberry Swirl Cake
May 11, 2011

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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.


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.


    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

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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