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.
Other recipes you might like
- Lemon & Blueberry Cupcakes
- Blueberry & Lemon American Pancakes
- Blueberry Swirl Ice Cream (No Churn)
- Gluten Free Blueberry Muffins
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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.
Ingredients
For the cake
- 140 g margarine
- 140 g caster sugar
- 2 eggs
- 140 g ground almonds
- 140 g self raising 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
Instructions
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Heat the oven to 180ºC (fan assisted, 200°C non fan) and line a loose bottomed 8″/20cm cake tin
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Mix the butter and sugar until light and fluffy – at least 5 minutes
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Add the eggs, ground almonds, flour, lemon zest and vanilla extract and mix together until combined
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Spread half the mix into the tin and then add the jam and spread out. Scatter the blueberries over the top
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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
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Allow to cool slightly in the tin before turning out and cooling completely on a wire rack
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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.
Jacqui Bellefontaine says
This cake looks absolutely fabulous I could just at a slice now.
Curly says
Thanks Jacqui
Jenny Paulin says
ooooh this is a lovely take on a Bakewell tart, I love lemon ad blueberries together. it looks so amazing too. thank you for sharing with #Bakeoftheweek x
Cat says
Thanks 🙂 x
Nickki says
This looks beautiful. Bonne Manam Jam is the best! The blueberry one is so delicious. Pinned and saved – Thank you for sharing!
Cat says
I haven’t had it apart from in this cake so I need to try it on some toast soon!
Corina Blum says
This looks delicious! I absolutely love the look of that blueberry layer in the middle – It’s a great idea to use jam and fresh blueberries.
Mandy says
Love the idea of combining blueberry and lemon with those bakewell flavours. SO good!
Jo Allison / Jo's Kitchen Larder says
Such a delicious take on bakewell tart! I totally agree that blueberries and lemons go really well together so I bet it tastes fantastic. It looks gorgeous too! x
Cat says
Thank you 🙂
Eb Gargano | Easy Peasy Foodie says
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
Cat says
I really do recommend you trying it. Thanks 🙂 x
TurksWhoEat says
Blueberries and lemon are one of my favorite combinations. This cake has me longing for Spring 🙂
Rebecca - Glutarama says
Love this bake sweetheart, and so simple to make gluten free too. Another one to add to the toppling pile of bakes-to-bake !!!
Antonia says
Blueberries and lemon are one of my favorite flavor combinations. Your cake looks lovely and delicious! Thank you for sharing over at Fiesta Friday! 😀
Jhuls @ The Not So Creative Cook says
I need a slice right now – I didn’t have breakfast and I am hungry! Thanks for sharing, Cat. Happy Fiesta Friday!
Angie | Fiesta Friday says
Nice, Cat! Blueberries and lemons are a winning combo!
Angela / Only Crumbs Remain says
What a brilliant idea Cat! I just love bakewell tarts – but a bakewell cake is utterly inspired especially with those flavours.! Thankyou so much for linking up with #BakingCrumbs,
Angela x
Cat says
Thank you very much 🙂 x
Kath Hutchinson says
Its in the oven now.Just a bit concerned there is no raising agent
Curly says
Hi Kath, the self raising flour is the raising agent in this cake. How did it turn out?
Tiggywinkle says
But your recipe states Plain Flour, not Self Raising, so Kath was right, there isn’t any raising agent Cat.
Curly says
Apologies, I am not sure how I missed the typo in the recipe. I have amended it to self raising flour which is what it should be.
Shaza says
I made this with lemon curd instead of the jam. Also used smaller quantity of blueberries. It was delicious and is now a firm favourite.
Curly says
So pleased you liked it 🙂