When it comes to bright and refreshing flavors, nothing beats the Mary Berry Lemon And Blueberry Cake. This delightful bake combines the zesty tang of lemons with the juicy burst of blueberries, all wrapped up in a soft, moist sponge. Whether you’re hosting afternoon tea or simply craving something sweet and fruity, this cake is a showstopper.
Why You’ll Love This Mary Berry Lemon And Blueberry Cake
The balance of tart lemon and sweet blueberry makes this cake a timeless favorite. Inspired by Mary Berry’s baking principles, this recipe delivers a moist crumb, even distribution of fruit, and a light, citrusy glaze that ties it all together.
Ingredients Needed
For the Cake:
- 225g self-raising flour
- 225g caster sugar
- 225g unsalted butter (softened)
- 4 eggs
- 1 tsp baking powder
- 2 tbsp milk
- Zest of 2 lemons
- 150g fresh blueberries (plus 1 tbsp flour for coating)
For the Glaze:
- Juice of 2 lemons
- 100g icing sugar
Instructions for Mary Berry Lemon And Blueberry Cake
Step 1: Preheat and Prepare
Preheat oven to 180°C (160°C fan/gas mark 4). Grease and line a 20cm cake tin.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat butter and caster sugar until pale and fluffy.
Step 3: Add Eggs and Lemon Zest
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest.
Step 4: Mix Dry Ingredients
Sift in flour and baking powder. Fold gently with a spatula. Add milk and mix until combined.
Step 5: Add Blueberries
Toss blueberries in a tablespoon of flour to prevent sinking. Fold into the batter gently.
Step 6: Bake
Pour batter into prepared tin. Bake for 45-50 minutes or until a skewer inserted in the center comes out clean.
Step 7: Glaze the Cake
Mix lemon juice and icing sugar to make a glaze. While the cake is still warm, drizzle the glaze on top. Let it soak in.
Nutritional Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 16g |
| Carbohydrates | 38g |
| Sugar | 22g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 0.3g |
Baking Tips for Success
Use Room Temperature Ingredients
Ensure eggs and butter are room temperature to help everything combine smoothly.
Coat Blueberries in Flour
This prevents them from sinking to the bottom of the cake.
Don’t Overmix
Once the flour is added, mix only until combined to avoid a dense cake.
Test Before Removing
Insert a skewer to ensure the cake is fully baked before removing from the oven.
Variations to Try
Lemon and Raspberry Cake
Swap blueberries for raspberries for a tangier twist.
Lemon Drizzle Cupcakes
Turn the batter into individual cupcakes and glaze each one for a portable treat.
Gluten-Free Version
Use a gluten-free flour blend and 1 tsp xanthan gum to stabilize the structure.
Storage and Make Ahead Tips
Fridge
Store in an airtight container for up to 5 days.
Freezer
Wrap slices in cling film and freeze for up to 1 month.
Best Occasions for Mary Berry Lemon And Blueberry Cake
Afternoon Tea
Pairs beautifully with a pot of Earl Grey or chamomile tea.
Garden Parties
Fresh berries and citrus make it ideal for spring and summer gatherings.
Birthday Treats
A refreshing alternative to heavy chocolate cakes.
Baking Tools You’ll Need
- Mixing bowl
- Electric mixer
- Sieve
- Measuring spoons
- Zester
- Spatula
- 20cm round cake tin
- Skewer or toothpick
Related Resource
For more delicious citrus and berry combinations, visit BBC Good Food’s Blueberry Baking Collection.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but do not thaw them before using. Toss in flour and fold in gently.
Can I skip the glaze?
The glaze adds moisture and zing, but the cake is still delicious without it.
Is it okay to use plain flour?
Yes, but add 2 tsp baking powder to replace self-raising flour.
How do I know when it’s done?
A skewer should come out clean from the center. The top should spring back when pressed.
Can I double the recipe?
Yes, just use two cake tins or a large tray bake tin and increase bake time by 10-15 minutes.
