There’s something incredibly comforting about the aroma of a freshly baked loaf cake filling the kitchen, and Mary Berry’s Blueberry Loaf Cake has become my absolute favorite to bake when I want something sweet, simple, and packed with fruity goodness.
I still remember the first time I baked it on a lazy Sunday afternoon. I had a punnet of blueberries that were just about to turn and didn’t want them to go to waste. I flipped through one of Mary Berry’s trusted baking books and landed on this gem of a recipe.
One hour later, I was slicing into the most tender, golden loaf with blueberries dotted throughout like little pockets of jam.
This cake has a beautifully soft crumb that stays moist for days, and the blueberries add a juicy burst of flavor in every bite. What I love most is how reliable and adaptable the recipe is. Mary’s approach is so straightforward that even if you’re not an experienced baker, you can follow along with confidence and still end up with a showstopper.
Since that first bake, this blueberry loaf has become a regular in my kitchen. It’s perfect with a cup of tea in the afternoon, makes a lovely addition to a brunch table, and can even be dressed up with a drizzle of icing or a scoop of cream for dessert. I’ve brought it to picnics, potlucks, and even gifted it to neighbors, and it always gets rave reviews.
It’s one of those recipes that never lets you down, and it’s become a bit of a go-to when I want to treat myself or someone else to something homemade and heartfelt. If you’ve never baked a loaf cake before, this is the one I’d recommend starting with, it’s a classic for good reason.
What is Mary Berry Blueberry Loaf Cake?
Mary Berry’s Blueberry Loaf Cake is a moist, tender sponge cake baked in a loaf tin and studded with fresh or frozen blueberries. It uses classic baking ingredients and delivers a light, buttery texture with bursts of berry flavor in every slice. It’s a simple yet elegant bake that’s perfect for afternoon tea or any occasion.
Why You Should Try This Recipe?
You should try this recipe because it’s incredibly easy to follow, uses pantry-friendly ingredients, and delivers bakery-style results without the fuss. The cake is light yet satisfying, sweet but not overpowering, and the blueberries provide a fresh, fruity contrast. It’s perfect for novice bakers and seasoned pros alike.
Ingredients Needed to Make Mary Berry Blueberry Loaf Cake
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175g unsalted butter, softened
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175g caster sugar
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3 large eggs
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225g self-raising flour
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1 tsp baking powder
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2 tbsp milk
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150g fresh or frozen blueberries
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Zest of 1 lemon (optional)
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Icing sugar (for dusting or optional glaze)
Instructions to Make Mary Berry Blueberry Loaf Cake
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Preheat your oven to 180°C (160°C fan). Grease and line a 2lb loaf tin with parchment paper.
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In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy.
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Beat in the eggs one at a time, mixing well after each addition.
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Sift in the flour and baking powder, then fold into the batter.
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Add the milk and lemon zest if using, and mix until smooth.
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Toss the blueberries in a little flour to prevent them sinking, then gently fold them into the batter.
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Spoon the mixture into the prepared loaf tin and level the top.
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Bake in the preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out clean.
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Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Optional: Dust with icing sugar or drizzle with a simple lemon glaze once cooled.
Mary Berry Blueberry Loaf Cake
Equipment
- Oven
Ingredients
- 175 g unsalted butter softened
- 175 g caster sugar
- 3 large eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 150 g fresh or frozen blueberries
- Zest of 1 lemon optional
- Icing sugar for dusting or optional glaze
Instructions
- Preheat your oven to 180°C (160°C fan). Grease and line a 2lb loaf tin with parchment paper.
- In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift in the flour and baking powder, then fold into the batter.
- Add the milk and lemon zest if using, and mix until smooth.
- Toss the blueberries in a little flour to prevent them sinking, then gently fold them into the batter.
- Spoon the mixture into the prepared loaf tin and level the top.
- Bake in the preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with icing sugar or drizzle with a simple lemon glaze once cooled.
Notes
- Always toss the blueberries in a little flour to keep them from sinking.
- Don’t overmix the batter; gentle folding ensures a light texture.
- Check the cake around the 50-minute mark and cover with foil if browning too quickly.
- Use room temperature ingredients for even mixing.
Nutritional Value (Per slice, approx.)
- Calories: 280 kcal
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Sugar: 18g
- Fiber: 1g
- Sodium: 140mg
What Goes Well with Mary Berry Blueberry Loaf Cake
This loaf cake pairs beautifully with a cup of tea or coffee. It also goes well with a dollop of whipped cream, a spoonful of Greek yogurt, or a scoop of vanilla ice cream for a more indulgent dessert.
My Tips to Make the Best Mary Berry Blueberry Loaf Cake
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Always toss the blueberries in a little flour to keep them from sinking.
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Don’t overmix the batter; gentle folding ensures a light texture.
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Check the cake around the 50-minute mark and cover with foil if browning too quickly.
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Use room temperature ingredients for even mixing.
Easy Variations of Mary Berry Blueberry Loaf Cake
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Lemon & Blueberry Loaf: Add more lemon zest and a lemon glaze on top.
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Mixed Berry Loaf: Use a combination of raspberries, blackberries, and blueberries.
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Nutty Twist: Add a handful of chopped almonds or walnuts to the batter.
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Gluten-Free Version: Substitute the flour with a gluten-free blend and adjust baking time slightly.
Best Way to Store Mary Berry Blueberry Loaf Cake
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices wrapped in cling film and foil for up to 2 months. Thaw at room temperature before serving.
Nutritional Value (Per slice, approx.)
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Calories: 280 kcal
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Protein: 4g
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Fat: 14g
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Saturated Fat: 8g
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Carbohydrates: 34g
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Sugar: 18g
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Fiber: 1g
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Sodium: 140mg
FAQs
Can I use frozen blueberries?
Yes, just add them directly to the batter without thawing, and toss in a bit of flour.
Can I substitute the butter with oil?
Butter is preferred for texture and flavor, but you can use light vegetable oil in a pinch.
Is it okay to skip the lemon zest?
Yes, but the zest adds a lovely brightness that complements the berries.
Can I double the recipe?
Yes, but use two loaf tins and adjust the baking time accordingly.
How do I know when the cake is done?
Insert a skewer into the center. If it comes out clean, the cake is ready.
Conclusion
Every time I bake this Mary Berry Blueberry Loaf Cake, I’m reminded of why it holds such a special place in my recipe collection. It’s not just about the end result, though the cake itself is always tender, buttery, and bursting with juicy berries. It’s also about the process: simple, relaxing, and filled with the warm anticipation of something homemade and delicious.
I often make this loaf on the weekends, especially when I have a quiet morning and want to fill the house with that sweet, comforting scent of cake baking. It never fails to lift the mood. And once it’s out of the oven and cooling on the rack, it becomes a magnet for everyone in the house. There’s just something so inviting about a golden loaf on the counter.
I’ve served this blueberry cake at brunches, gifted it to friends, and even brought it along to family gatherings. It’s always well received. It’s just the kind of recipe that feels like a hug in food form: no fancy ingredients, no elaborate decorations, just honest, feel-good baking.
One of the reasons I keep coming back to Mary Berry’s version is the balance it strikes. It’s sweet but not cloying, fruity without being soggy, and indulgent without being too heavy. It works as an everyday treat or a special occasion bake.
So if you’re in the mood to bake something that’s fuss-free, comforting, and guaranteed to make people smile, this blueberry loaf cake is just the thing. I truly believe it’s one of those recipes you’ll return to again and again just like I have. Give it a try, and don’t be surprised if it becomes your go-to bake too.
