What is Mary Berry Lemon And Blueberry Cake?
Mary Berry’s Lemon and Blueberry Cake is a delightful combination of a moist, zesty lemon cake with bursts of fresh blueberries. It’s known for its light, fluffy texture, paired with the tartness of lemons and the sweet flavor of blueberries. This cake is a perfect treat for afternoon tea, special occasions, or a refreshing dessert after meals.
What Goes Best with Mary Berry Lemon And Blueberry Cake?
This cake pairs wonderfully with a variety of accompaniments, such as:
- Fresh whipped cream or crème fraîche
- A drizzle of lemon syrup or a light lemon glaze
- Vanilla or lemon-flavored ice cream
- A hot cup of Earl Grey or green tea, or even a glass of cold lemonade to enhance the citrus notes
Ingredients
For the cake:
- 225g self-raising flour
- 225g softened butter
- 225g caster sugar
- 4 large eggs
- 1 tsp baking powder
- 2 tbsp milk
- Zest of 2 lemons
- Juice of 1 lemon
- 200g fresh blueberries (plus extra for garnish)
For the lemon drizzle:
- Juice of 1 lemon
- 100g icing sugar
For the icing (optional):
- 100g cream cheese
- 50g butter, softened
- 100g icing sugar
- Zest of 1 lemon for decoration
How to Prepare Mary Berry Lemon And Blueberry Cake
- Preheat the oven: Set the oven to 180°C (350°F). Grease and line two 8-inch round cake tins.
- Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar until light and fluffy.
- Mix in the eggs: Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add lemon and dry ingredients: Mix in the lemon zest and juice. Then sift in the self-raising flour and baking powder, folding them gently into the mixture.
- Add milk and blueberries: Stir in the milk to loosen the batter, then fold in the blueberries.
- Bake the cake: Divide the batter evenly between the cake tins. Bake for 25-30 minutes or until golden brown and a skewer inserted into the center comes out clean.
- Cool the cake: Leave the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
Mary Berry Lemon And Blueberry Cake – Detailed Recipe
Ingredients
Refer to the ingredients list above.
Instructions
- Prepare the batter: Follow the steps outlined in the “How to Prepare” section.
- Make the drizzle: While the cake cools, mix the lemon juice and icing sugar until smooth. Drizzle over the warm cakes for added moisture and flavor.
- Ice the cake (optional): If using, beat together the cream cheese, butter, and icing sugar until smooth. Spread the icing between the cake layers or over the top and sides.
Notes
- Preventing blueberry sinkage: Toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking.
- Zesty flavor boost: For extra lemon flavor, you can brush the cake with a lemon syrup before icing.
- Freezing: This cake freezes well for up to 2 months without the icing. Wrap tightly in cling film and foil to prevent freezer burn.
How to Serve Mary Berry Lemon And Blueberry Cake
Serve this cake at room temperature for the best flavor. It pairs well with tea, coffee, or a light dessert wine. You can garnish with a dusting of icing sugar and fresh blueberries for an elegant touch.
How to Reheat Mary Berry Lemon And Blueberry Cake
To reheat slices, place them in the microwave for about 10-15 seconds. If reheating the whole cake, place it in a preheated oven at 150°C (300°F) for about 10 minutes to warm through.
How to Store Leftovers of Mary Berry Lemon And Blueberry Cake
- Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: If iced, keep it refrigerated in an airtight container for up to 5 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
Frequently Asked Questions Regarding Mary Berry Lemon And Blueberry Cake
What are the key ingredients in Mary Berry’s Lemon and Blueberry Cake?
Butter, caster sugar, self-raising flour, eggs, lemon zest, and fresh blueberries.
How do you prepare the lemon and blueberry mixture for the cake?
Mix lemon zest and juice into the batter, and gently fold in flour-coated blueberries.
What type of flour is best suited for the Lemon and Blueberry Cake?
Self-raising flour is recommended for a light, fluffy texture.
How can you ensure the blueberries don’t sink to the bottom of the cake while baking?
Coat the blueberries in flour before adding them to the batter.
What is the recommended baking time and temperature for the Lemon and Blueberry Cake?
Bake at 180°C (350°F) for 25-30 minutes.
Does Mary Berry suggest using fresh or frozen blueberries in this cake recipe?
Fresh blueberries are recommended, but frozen can be used if thawed and drained.
What are the steps for making the lemon drizzle topping for the cake?
Mix lemon juice with icing sugar and pour it over the warm cake.
How can you modify the recipe to make the cake gluten-free?
Substitute self-raising flour with a gluten-free flour blend and add 1 tsp of xanthan gum.
What kind of frosting or icing does Mary Berry recommend for this cake?
Cream cheese icing or a simple lemon glaze is often recommended.
How do you achieve the perfect balance between the tartness of the lemon and the sweetness of the cake?
Use fresh lemon zest and juice along with the right amount of sugar to balance flavors.
Can the Lemon and Blueberry Cake be made in advance, and how should it be stored?
Yes, it can be stored in an airtight container at room temperature for up to 3 days.
What are Mary Berry’s tips for ensuring the cake has a light and fluffy texture?
Cream the butter and sugar well, and avoid overmixing the batter.
Are there any alternative fruits you can use if blueberries are unavailable?
Yes, raspberries, blackberries, or strawberries can be substituted.
How should the cake be decorated for special occasions, according to Mary Berry?
Add fresh blueberries, lemon zest, or edible flowers for an elegant presentation.
What is the best way to serve the Lemon and Blueberry Cake—cold, room temperature, or warm?
Serve at room temperature for the best flavor and texture.
Nutritional Information and Facts
- Per serving (assuming 12 slices):
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 4g
- Fiber: 1g
- Sodium: 150mg
