Blueberry Jam Swirl Butter Cake

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Ingredients:

115g (½ cup) unsalted butter, softened

150g (¾ cup) sugar

2 large eggs

1 tsp vanilla extract

Zest of 1 lemon (optional, but amazing with blueberry)

160g (1 ¼ cups) all-purpose flour

1 tsp baking powder

¼ tsp salt

60ml (¼ cup) milk (or sour cream/yogurt for a richer version)

4–5 tbsp blueberry jam

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Optional Topping:

Powdered sugar

Thin lemon glaze (juice + powdered sugar)

Or streusel, if you’re feeling fancy

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Instructions:

1. Preheat oven to 175°C (350°F). Grease and flour an 8x8-inch (20x20 cm) square pan or similar. A loaf pan or small round pan also works.

2. Cream butter and sugar until light and fluffy (about 2–3 mins with a mixer or vigorous spoon).

3. Beat in eggs one at a time, then add vanilla and lemon zest.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Add the dry ingredients to the wet in two batches, alternating with the milk. Mix until just combined.

6. Spread ⅔ of the batter into your prepared pan. Dollop the blueberry jam over the top, then spoon the remaining batter over that in patches.

7. Use a butter knife to swirl the batter and jam—not too much, just enough to marble it.

8. Bake for 30–35 minutes, or until golden and a toothpick comes out mostly clean (jam may cling a bit—that’s fine).

9. Cool slightly, then dust with powdered sugar or drizzle with lemon glaze.

Serving Notes:

• Great slightly warm or fully cooled

• Even better the next day (if any is left!)

• Pairs perfectly with coffee, black tea, or cocoa