Incredibly fluffy lemon flavoured sponge swirled with tasty blueberry jam. My Blueberry & Lemon Swirl Loaf Cake is so light and fresh, the perfect flavours for summer.
I can spend hours looking at Pinterest looking for tasty recipes that grab my eye. I was looking for a recipe to use jam in and came across one by Marsha’s Baking Addition that looked delicious. Her recipe didn’t actually use jam and had different flavours, so I tweaked it to make my Blueberry & Lemon Swirl Loaf Cake.
I love using jam in cakes because it provides a delicious fruity flavour without needing fresh or frozen fruit. Don’t get me wrong, fresh fruit is amazing, but fruit out of season isn’t as tasty. I also don’t want to be limited to when I can make cakes, but I’d rather not use fresh fruit that is less than perfect.
This is why jam is so great to use. It is something a lot of us have in our cupboard and fridges which makes it a readily available ingredient for when you get the cake cravings. I know this sounds incredibly lazy, but opening a jar of jam is fr easier than washing fruit!
I used blueberry jam for this recipe because it is a fantastic paring for lemon. My favourite brand of jam is Bonne Maman and their blueberry jam has whole blueberries in it which I think is a nice touch. I’m sure there are other brands of blueberry jam available so find you favourite.
Loaf cakes are my favourite week night bakes. I know it sounds odd to have a favourite type of cake to bake on a week night, but there is logic to my madness! Although they tend to take slightly longer than some other cakes to make, they are easy to whip up and once they have baked you just need to let them cool. No frosting or other time consuming steps which makes them perfect for a busy week night.
The flavours of this cake are enhanced further by the yogurt which makes it deliciously moist and fluffy.
250g plain flour
1 ½ tsp baking powder
Pinch of salt
1 lemon, zested
120g fat free yogurt
100g blueberry jam
- Preheat the oven to 170ºC (fan assisted or 190ºC non fan) and line a 2lb loaf tin
- Cream the margarine and sugar together until pale and fluffy, usually around 5 minutes
- Add the eggs one at a time and mix after each addition
- Add in the flour, baking powder and salt and mix until completely combined
- Spoon in the yogurt and lemon zest and mix until just combined
- Pour half of the cake mix into the loaf tin and spread out. Add half of the jam on top of the cake and drag a knife through the jam to create a ripple effect
- Pour over the rest of the cake mix and even out before adding the rest of the jam and creating the ripple effect again
- Bake in the oven for 55-60 minutes until a cocktail stick comes out clean
- Allow to cool for 10 or so minutes in the tin before turning out and leaving to cool completely on a wire rack