There’s something truly special about baking a cake that brings together the zesty brightness of lemons and the sweet burst of blueberries. I still remember the first time I made Mary Berry’s Lemon and Blueberry Cake. It was a sunny afternoon, and I wanted to surprise my family with a treat that was both refreshing and indulgent. As the cake baked, the aroma filled the kitchen, evoking memories of summer picnics and garden parties.
Mary Berry, a beloved figure in British baking, has a knack for creating recipes that are both accessible and delightful. This particular cake is no exception. The combination of tart lemon and juicy blueberries creates a harmonious blend of flavors that dance on the palate. The moist, tender crumb of the cake, paired with the tangy sweetness of the lemon glaze, makes it a favorite in our household.
Over the years, this cake has become a staple for various occasions: be it birthdays, tea parties, or simply a weekend indulgence. It’s a recipe that never fails to impress, yet it’s straightforward enough for even novice bakers to tackle with confidence.
In this post, I’ll guide you through the process of making Mary Berry’s Lemon and Blueberry Cake, sharing tips and variations along the way. Whether you’re baking for a special occasion or just because, this cake is sure to bring joy to your table.
What is Mary Berry Lemon and Blueberry Cake?
Mary Berry’s Lemon and Blueberry Cake is a delightful dessert that combines the tangy flavor of lemon with the sweetness of blueberries. The cake features a moist, buttery crumb infused with lemon zest and juice, studded with fresh blueberries that add bursts of flavor in every bite. Topped with a simple lemon glaze, this cake is both refreshing and indulgent, making it perfect for various occasions.
Why you should try this recipe?
You should try this recipe because it’s a harmonious blend of flavors that’s both refreshing and satisfying. The tartness of the lemon complements the sweetness of the blueberries, creating a balanced taste that’s not overly sweet. Additionally, the recipe is straightforward, making it accessible for bakers of all skill levels. Whether you’re looking to impress guests or simply treat yourself, this cake is a delightful choice.
Ingredients needed to make Mary Berry Lemon and Blueberry Cake
For the cake:
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225g self-raising flour
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175g softened butter
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175g caster sugar
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1 tsp baking powder
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2 large eggs
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4 tbsp milk
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Finely grated zest of 1 lemon
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150g fresh blueberries
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1 tbsp plain flour (for dusting blueberries)
For the lemon glaze:
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100g icing sugar
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Freshly squeezed lemon juice (to desired consistency)
Instruction to make Mary Berry Lemon and Blueberry Cake
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Preheat the oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the base with baking parchment.
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Prepare the batter: In a large mixing bowl, combine the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and lemon zest. Use an electric mixer to blend everything together until you have a smooth, creamy mixture.
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Prepare the blueberries: Toss the blueberries in a tablespoon of plain flour to prevent them from sinking to the bottom of the cake. Gently fold them into the cake mixture.
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Bake the cake: Pour the mixture into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
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Cool and glaze: Allow the cake to cool in the tin for 10 minutes before transferring it to a cooling rack. Once completely cool, drizzle with a lemon glaze made from icing sugar and lemon juice.
Mary Berry Lemon and Blueberry Cake
Equipment
- Oven
Ingredients
For the cake:
- 225 g self-raising flour
- 175 g softened butter
- 175 g caster sugar
- 1 tsp baking powder
- 2 large eggs
- 4 tbsp milk
- Finely grated zest of 1 lemon
- 150 g fresh blueberries
- 1 tbsp plain flour for dusting blueberries
For the lemon glaze:
- 100 g icing sugar
- Freshly squeezed lemon juice to desired consistency
Instructions
- Preheat the oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the base with baking parchment.
- Prepare the batter: In a large mixing bowl, combine the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and lemon zest. Use an electric mixer to blend everything together until you have a smooth, creamy mixture.
- Prepare the blueberries: Toss the blueberries in a tablespoon of plain flour to prevent them from sinking to the bottom of the cake. Gently fold them into the cake mixture.
- Bake the cake: Pour the mixture into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool and glaze: Allow the cake to cool in the tin for 10 minutes before transferring it to a cooling rack. Once completely cool, drizzle with a lemon glaze made from icing sugar and lemon juice.
Notes
- Use room temperature ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Accurate measuring: Measure your ingredients accurately for the perfect texture.
- Don't overmix: Mix the batter until just combined to avoid a dense cake.
- Dust blueberries with flour: This prevents them from sinking to the bottom during baking.
- Test for doneness: Use a skewer or toothpick to check if the cake is baked through.
Nutritional value
Per slice (based on 10 servings):- Calories: Approximately 290 kcal
- Carbohydrates: 37g
- Fat: 13g
- Protein: 3g
- Sugar: 20g
- Fiber: 1g
- Sodium: 150mg
What goes well with Mary Berry Lemon and Blueberry Cake
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a more indulgent treat, serve it with a spoonful of lemon curd. A cup of herbal tea, such as chamomile or mint, complements the cake’s refreshing flavors. Fresh berries on the side can also enhance the presentation and taste.
My tips to make the best Mary Berry Lemon and Blueberry Cake
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Use room temperature ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
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Accurate measuring: Measure your ingredients accurately for the perfect texture.
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Don’t overmix: Mix the batter until just combined to avoid a dense cake.
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Dust blueberries with flour: This prevents them from sinking to the bottom during baking.
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Test for doneness: Use a skewer or toothpick to check if the cake is baked through.
Easy variations of Mary Berry Lemon and Blueberry Cake
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Lemon drizzle cake: Omit the blueberries and add a generous lemon syrup after baking for a classic lemon drizzle.
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Mixed berry cake: Replace blueberries with a mix of raspberries and blackberries for a different flavor profile.
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Lemon and poppy seed cake: Add a tablespoon of poppy seeds to the batter for added texture and a nutty flavor.
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Gluten-free version: Use a gluten-free self-raising flour blend to make the cake suitable for those with gluten sensitivities.
Best way to store Mary Berry Lemon and Blueberry Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to 5 days. To freeze, wrap the cake tightly in cling film and foil, and store it in the freezer for up to 2 months. Thaw at room temperature before serving.
Nutritional value
Per slice (based on 10 servings):
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Calories: Approximately 290 kcal
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Carbohydrates: 37g
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Fat: 13g
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Protein: 3g
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Sugar: 20g
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Fiber: 1g
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Sodium: 150mg
Note: Nutritional values are approximate and can vary based on specific ingredients used.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.
Can I make this cake in advance?
Absolutely. The cake can be made a day ahead and stored in an airtight container.
Can I use lemon extract instead of fresh lemon?
Fresh lemon zest and juice provide the best flavor, but in a pinch, you can use lemon extract. Use sparingly, as it’s more concentrated.
How do I prevent the cake from sticking to the tin?
Ensure the cake tin is well-greased and lined with baking parchment.
Can I double the recipe?
Yes, you can double the ingredients to make a larger cake. Adjust the baking time accordingly and check for doneness with a skewer.
Conclusion
Baking Mary Berry’s Lemon and Blueberry Cake has become a cherished ritual in my kitchen. Each time I prepare it, I’m reminded of the joy that simple ingredients can bring when combined thoughtfully. The balance of tart lemon and sweet blueberries creates a flavor that’s both refreshing and comforting, making it a favorite among family and friends.
This cake isn’t just a dessert; it’s a celebration of flavors and memories. Whether it’s served at a festive gathering or enjoyed with a cup of tea on a quiet afternoon, it never fails to bring smiles. The process of baking it, from zesting the lemon to folding in the blueberries, offers a therapeutic escape, a chance to slow down and savor the moment.
Over time, I’ve experimented with variations, adding different berries or incorporating poppy seeds, but the original recipe remains close to my heart. It’s a testament to Mary Berry’s genius in creating bakes that are both accessible and delightful.
If you’re looking for a cake that’s easy to make yet impressive in taste and presentation, this is the one. It’s a versatile recipe that welcomes creativity, allowing you to make it your own while staying true to its delightful essence.
I hope this cake brings as much joy to your table as it has to mine. Happy baking!
