Lemon, Blueberry & Blackcurrant Swirl Loaf

I was recently approached by Scottish preserves manufacturer Mackays to try out some of their jams and preserves in my baking. Baking is the main place that I use jam, although this tends to be mainly spreading it in the middle of sandwich cakes! I end up with half a jar of jam left in the fridge that I never end up using (I found two before writing this post) I’ve never gotten that creative with jam so this was a great opportunity for me to try out new ways of using it in my baking. I made this loaf twice and used up the whole jar of jam, finally an empty jar!



The jam I used for this bake was Mackay’s Blueberry & Blackcurrant Preserve. You can find out more about this preserve or find where to buy it by clicking here.

To make the loaf I creamed together 175g caster sugar and 175g butter. I then added 3 eggs and the zest of one lemon and mixed well. Finally I folded in 200g self raising flour and 25g ground almonds.

I put the mixture into a lined loaf tin, then spooned the jam on top. Using a knife I swirled the mixture around.

I baked on 160C/325F/Gas Mark 3 (turn up to 180C/350F/Gas Mark 4 if not using a fan oven) for about an hour.


I love the look of the swirl effect on the top of the loaf! This cake was eaten up quickly and the fruity flavours all compliment each other well. It was really delicious and I found myself going back for more. I only had one complaint – more jam next time! The jam was the real star of this bake. This is a great first time bake if you want to try out a new way of using jam in baking. Look out for more posts as I continue my jam adventure!

15 comments / Add your comment below

  1. This is a great idea for using up jam in the fridge…I always end up with jars half finished too! This cake looks lovely and I can imagine the fruity swirl really livens it up! Thanks for entering this month's Calendar Cakes 🙂

  2. I am looking for a loaf cake recipe (perhaps a banana loaf?) that uses leftover jam/jelly as part of a replacement for the sugar that is creamed into the butter at the beginning of the mixing process. I was thinking of replacing half the sugar with jam. Would it be necessary to add a little more flour to offset the liquid part of the jam?

Leave a Reply