Blueberry & Lemon Bakewell Cake

Light and fluffy cake with a tasty blueberry layer and lemon. My Blueberry & Lemon Bakewell Cake is perfect to enjoy as the weather makes you crave fresh, zesty flavours. 

Discovering blueberry jam 

A while ago I was talking to Mr Curly’s cousin Katharine about my favourite jam – Bonne Maman’s raspberry jam. She mentioned that their blueberry jam was her favourite and I didn’t even know it existed! I knew I had to track some down and get baking!

I love blueberries and lemon together and I also think blueberries go really well with almonds. This is why my Raspberry Bakewell Cake came to mind so I tweaked it to come up with this Blueberry & Lemon Bakewell Cake. 

Do you like using fresh fruit in cakes?

As we get closer to Spring and more fruit starts coming into season, I find myself fancying cakes with fresh fruit such as my Gluten Free Blueberry Muffins or Double Orange Cake. Fresh fruit adds a lovely pop of flavour to cakes. With a fruit like blueberries that aren’t typically the juiciest, the addition of the jam makes a lovely moist cake. 

What makes this a Bakewell cake?

The use of almonds in the cake and the drizzle across the top are the reason I have called this a Blueberry & Lemon Bakewell Cake. The flavours of almond, lemon and blueberries go really well together. The drizzle adds another level of moistness to the cake as well as enhancing the delicious lemon flavour. 

If you like blueberries and lemon, why not try my Blueberry & Lemon Swirl Loaf Cake

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Blueberry & Lemon Bakewell Cake

Light and fluffy cake with a tasty blueberry layer and lemon. My Blueberry & Lemon Bakewell Cake is perfect to enjoy as the weather makes you crave fresh, zesty flavours. 

Course Cake
Cuisine British
Keyword Blueberry, Lemon, Almond, Bakewell
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12
Calories 300 kcal
Author Curly


For the cake

  • 140 g margarine
  • 140 g caster sugar
  • 2 eggs
  • 140 g ground almonds
  • 140 g plain flour
  • 2 tsp vanilla extract
  • 1 lemon zested
  • 150 g blueberries
  • 3 tbsp blueberry jam
  • 2 tbsp flaked almonds

For the drizzle

  • 1 tbsp fresh lemon juice
  • 50 g icing sugar


  1. Heat the oven to 180ºC (fan assisted, 200°C non fan) and line a loose bottomed 8″/20cm cake tin

  2. Mix the butter and sugar until light and fluffy - at least 5 minutes
  3. Add the eggs, ground almonds, flour and vanilla extract and mix together until combined
  4. Spread half the mix into the tin and then add the jam and spread out. Scatter the blueberries over the top
  5. Spread the rest of the cake mix on top of the blueberries and scatter with flaked almonds. Bake for 50 minutes and then check it's cooked by inserting a cocktail stick, if it comes out clean, the cake it cooked
  6. Allow to cool slightly in the tin before turning out and cooling completely on a wire rack
  7. Once cooled, mix together the lemon juice and icing sugar and drizzle over the cake

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Blueberry & Lemon Bakewell Cake
Amount Per Serving
Calories 300 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 27mg9%
Sodium 123mg5%
Potassium 53mg2%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 20g22%
Protein 5g10%
Vitamin A 464IU9%
Vitamin C 6mg7%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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24 thoughts on “Blueberry & Lemon Bakewell Cake

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  2. Eb Gargano | Easy Peasy Foodie

    What a clever idea to make a Bakewell cake – love it!! I too have a weakness for Bonne Maman raspberry jam, but I don’t think I have ever tried the blueberry jam…need to try that now! I do however know that blueberry and lemon is an awesome combo so I know this would be delicious!! Thanks for linking it up to #CookBlogShare 😀 Eb x

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  4. Antonia

    Blueberries and lemon are one of my favorite flavor combinations. Your cake looks lovely and delicious! Thank you for sharing over at Fiesta Friday! 😀

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