Cerrar este cuadro de búsqueda.
Carlota Fariña


Who can resist a cake with a nice cup of tea or coffee in the morning? Not me. And I’m warning you, it’s going to be extremely difficult for you to resist the urge to prepare this delicious jam and blueberry cake! It’s really quick to make and the «worst» part is that you’ll find you simply can’t have just one piece. 

You have been warned!


200 gr (1 ½ cup) whole wheat flour 

230 gr (2 cups)  homemade or eco peach or lemon jam or marmalade 

100 gr (½ cup) pure unsalted butter or 80 ml (¼ cup + 2 tbsp) mild olive oil

60 gr (⅓ cup) raw cane sugar

2 tbsp baking powder

The zest of an organic lemon

Two bunches of fresh blueberries

Icing sugar to decorate



In a mixing bowl combine all the dry ingredients, these are the raw cane sugar, flour, and baking powder. These two sift them before. Then, add the butter at room temperature (or olive oil), the zest of the lemon, and the marmalade or jam. Mix well. 

Last, add the blueberries and combine again. Now throw the mix into a mould with oven paper and bake for about 30 minutes at 180ºC (350ºF). 

Remove, allow to cool a bit, dust with the icing sugar, and… buona giornata!!



More breakfast ideas here

Are you preparing this jam and blueberry cake? Please tag me on my Instagram so I can share it on Stories. 



Comparte la publicación: