Blueberry and Lemon Battenberg
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Blueberry and Lemon Battenberg

If you’ve never made a Blueberry and Lemon Battenberg cake before then this is just right for you. It’s a very easy recipe that will impress eveybody.

Everyone loves how pretty they are 🙂 And it’s perfect for any occassion.

What is Blueberry and Lemon Battenberg Cake?

Battenberg or Battenburg is a light sponge cake held together with jam or custard. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. In fact, the large chequered patterns on emergency vehicles in the UK are officially referred to as Battenburg markings because of their resemblance to the cake.

In addition, we have used our delicious Sugar and Crumbs Natural Flavoured Icing Sugars to boost the flavours of the cake.

Best eaten within in 3 days and store in an airtight container.

In addition, you can also use any flavour from our amazing range of Natural Flavoured Cocoa Powders!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


87.5g Sugar and Crumbs Blueberry Natural Flavoured Icing Sugar
87.5g Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar
175g Unsalted Butter
3 Large Eggs
65g Ground Almonds
Small Blob Pink Food Colouring
100g Lemon Curd
225g Marzipan


1. Pre-heat the oven to 180 C, 350 F, Gas mark 4.

2. Grease a 8 inch square baking tin with butter. Line the tin with baking paper start by cutting two larger squares of the paper and place the first one in so it starts at one side and then fold upwards when it meets in the middle. Do the same the other side so you have a divide.

3. Mix the dry ingredients together then mix in the wet ingredients. Mix until combined.

4. Spoon half of the mixture into one side of the tin, then add a little pink colouring into the other half and mix in. Spoon this into the other of the tin and bake in the oven for 25-30 minutes.

5. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack. When fully cooled place one sponge on top of the other then slice off the ends and sides to create a rectangle.  Then cut down the middle of the sponges lengthways so you have four long pieces.

6. Take one pink sponge and cover the side with some lemon curd and stick a plain coloured sponge to the side. Spread more lemon curd onto the two that are attached and then stick on the pink sponge on top of the plain sponge and the plain sponge on top of the pink sponge.

7. Roll out the Marzipan so its big enough to wrap around the sponges.

8. Spread some lemon curd all over the sides of the sponge and place the sponge on the top to one side.

9. Start to roll the sponge in the marzipan smoothing out over the sponge. Cut off the extra marzipan at the edges.

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