Lemon and wild blueberry swirl cake

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How to make Lemon and wild blueberry swirl cake

  • Yield : 8
  • Prep Time : 0:10
  • Cook Time : 0:50
  • Total Time : 1:00

Ingredients

  • 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

Method

  • Step 1 Preheat oven to 180C. Grease and line a 10cm x 22cm (base measurement) loaf pan with baking paper.
  • Step 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.
  • Step 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.
  • Step 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.

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