Description

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.

Ingredients

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.

Instructions

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.