Mary Berry Blueberry Loaf Cake Recipe

The Mary Berry Blueberry Loaf Cake is a moist, light, and fruity cake, perfect for afternoon tea or as a delightful dessert. Bursting with juicy blueberries and topped with a sweet glaze, this cake is easy to make and full of flavor. Whether you’re a seasoned baker or a beginner, this recipe will yield a deliciously moist loaf every time.

Mary Berry Blueberry Loaf Cake

Mary Berry’s Blueberry Loaf Cake is a simple, yet elegant loaf cake made with fresh or frozen blueberries, lemon zest, and a light sponge. It’s baked to perfection and often finished with a drizzle of lemon icing. The blueberries provide a burst of flavor in every bite, while the cake itself is soft and buttery.

Other Popular Recipes

• Mary Berry Bara Brith
• Mary Berry Fruit Cake Loaf
• Nigella Blueberry Muffins

Why You Should Try This Recipe

• Bursting with Blueberries: The blueberries add natural sweetness and juiciness.
• Simple to Make: A straightforward recipe using basic ingredients.
• Perfect for Tea Time: Ideal for serving with tea or coffee.
• Moist and Flavorful: The loaf stays moist due to the juicy blueberries.
• Lemon Glaze: A tangy lemon glaze adds a refreshing finish to the cake.

Ingredients Needed to Make Mary Berry Blueberry Loaf Cake

For the Cake:

• Self-raising flour (225g): Helps the cake rise and provides structure.
• Butter (175g, softened): Adds richness and moisture to the cake.
• Caster sugar (175g): Sweetens the cake and balances the tartness of the blueberries.
• Eggs (3 large): Binds the ingredients and adds structure.
• Milk (2 tablespoons): Adds moisture to the batter.
• Blueberries (150g): Fresh or frozen, these provide bursts of flavor.
• Lemon zest (1 lemon): Adds a subtle citrusy note.
• Baking powder (1 teaspoon): Helps the cake rise.
• Vanilla extract (1 teaspoon): Enhances the flavor of the cake.

For the Lemon Glaze:

• Icing sugar (100g): Used for the sweet, tangy glaze.
• Lemon juice (2 tablespoons): Adds brightness and flavor to the glaze.

Equipment

• Mixing bowls: For preparing the cake batter.
• Electric mixer: To cream the butter and sugar.
• Spatula: For folding in the ingredients.
• Loaf tin (900g/2lb): For baking the blueberry loaf cake.
• Parchment paper: To line the loaf tin for easy removal.

Instructions to Make Mary Berry Blueberry Loaf Cake

Step 1: Preheat the Oven

• Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 900g (2lb) loaf tin with parchment paper.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Step 3: Add the Eggs and Vanilla

• Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 4: Sift the Dry Ingredients

• In a separate bowl, sift the self-raising flour and baking powder. Gradually fold the dry ingredients into the butter and sugar mixture.

Step 5: Add the Milk and Lemon Zest

• Stir in the milk and lemon zest, mixing until the batter is smooth.

Step 6: Fold in the Blueberries

• Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, toss them in a little flour first to prevent them from sinking.

Step 7: Transfer to the Loaf Tin

• Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.

Step 8: Bake the Cake

• Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil for the last 10-15 minutes of baking.

Step 9: Cool the Cake

• Once baked, remove the loaf from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 10: Prepare the Lemon Glaze

• In a small bowl, mix the icing sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

Step 11: Serve

• Slice and serve the blueberry loaf cake on its own or with a dollop of whipped cream or a cup of tea.

What Goes Well With Mary Berry Blueberry Loaf Cake

• Whipped Cream: A light, airy topping that pairs well with the fruity cake.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful contrast.
• Fresh Berries: Garnish with fresh berries for added texture and flavor.
• Cup of Tea: Perfectly complements the light and fruity cake.

Expert Tips for Making the Best Mary Berry Blueberry Loaf Cake

• Toss Blueberries in Flour: Toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom.
• Don’t Overmix: Once the dry ingredients are added, fold gently to avoid overmixing, which can result in a dense cake.
• Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, there’s no need to thaw them first.
• Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is ready.

Easy Variations of Mary Berry Blueberry Loaf Cake

• Lemon and Blueberry Loaf: Add more lemon zest or a tablespoon of lemon juice to the batter for an extra citrusy flavor.
• Gluten-Free Blueberry Loaf: Use a gluten-free self-raising flour blend to make the cake suitable for gluten-intolerant guests.
• Mixed Berry Loaf: Substitute half the blueberries with raspberries, blackberries, or strawberries for a mixed berry version.
• Nutty Blueberry Loaf: Add chopped almonds or pecans for added crunch and flavor.

Best Practices to Store Mary Berry Blueberry Loaf Cake

• Room Temperature: Store the loaf in an airtight container at room temperature for up to 3 days.
• Refrigerate for Longer Storage: If you want to keep the cake fresh longer, refrigerate it for up to 5 days. Bring to room temperature before serving.
• Freeze for Later: Wrap the cooled loaf tightly in cling film and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.

Best Practices to Reheat Mary Berry Blueberry Loaf Cake

• Oven Reheating: Reheat slices of the loaf in a preheated oven at 150°C (300°F) for 5-10 minutes.
• Microwave: For a quicker option, microwave individual slices on medium power for 10-15 seconds.

How Can I Make Mary Berry Blueberry Loaf Cake Healthier?

• Use Less Sugar: Reduce the sugar by 25g for a less sweet version of the loaf.
• Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
• Add Seeds: Stir in chia or flax seeds for an extra boost of fiber and nutrients.
• Dairy-Free Option: Use dairy-free butter and milk to make this loaf suitable for those with lactose intolerance.

Nutrition Value (per serving):

• Calories: 250 kcal
• Protein: 4g
• Carbohydrates: 38g
• Fat: 10g
• Fiber: 2g
• Sugar: 25g

Final Words

The Mary Berry Blueberry Loaf Cake is a perfect combination of sweet and tangy, with bursts of fresh blueberries in every bite. This moist, buttery loaf is easy to make and ideal for serving at tea time or as a light dessert. Whether enjoyed plain or with a drizzle of lemon glaze, this blueberry loaf cake will quickly become a favorite for both family and guests!

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• Hairy Bikers Homity Pie
• Mary Berry Lemon Bundt Cake
• Mary Berry All Bran Tea Bread
• Mary Berry Blueberry Muffins

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