Mary Berry Lemon and Blueberry Cake Recipe

If you’re searching for a delightful cake that perfectly balances the tang of lemon with the sweetness of blueberries, the Mary Berry Lemon and Blueberry Cake is your answer. This cake is a visual treat, with its moist golden crumb dotted with juicy blueberries and a zesty lemon glaze that adds a refreshing kick.

It takes about 1 hour and 15 minutes to prepare and bake, making it a perfect choice for a weekend treat or a special occasion.

What is Mary Berry Lemon and Blueberry Cake Recipe?

The Mary Berry Lemon and Blueberry Cake Recipe is a classic British dessert that combines the bright flavors of lemon with the natural sweetness of blueberries. This cake is light, fluffy, and incredibly moist, thanks to the fresh lemon juice and blueberries folded into the batter. It’s topped with a simple yet flavorful lemon glaze that enhances the citrus notes and provides a beautiful finish.

Other Popular Recipes

• Nigella Malteser Tray Bake
• Mary Berry Coconut Cake
• Nigella Lemon And Blueberry Cake

Why You Should Try This Recipe

• Balanced Flavors: The combination of tart lemon and sweet blueberries creates a flavor profile that is both refreshing and satisfying.
• Moist and Fluffy: The use of fresh ingredients ensures that the cake remains moist and fluffy, perfect for any time of the day.
• Simple Ingredients: This recipe uses common ingredients that are easy to find, making it an accessible treat for anyone.
• Visually Appealing: The burst of blueberry color against the golden cake makes it as pleasing to the eyes as it is to the palate.
• Versatile: It’s a versatile cake that can be enjoyed on its own, with a cup of tea, or as a dessert with a scoop of ice cream.
• Crowd-Pleaser: For family gatherings or a quiet afternoon, this cake is sure to impress.

Ingredients Needed to Make Mary Berry Lemon and Blueberry Cake

For the Cake:

• 225g self-raising flour
• 175g softened butter
• 175g caster sugar
• 1 tsp baking powder
• 2 large eggs
• 4 tbsp milk
• Finely grated zest of 1 lemon
• 150g fresh blueberries
• 1 tbsp plain flour (for dusting blueberries)

For the Lemon Glaze:

• 100g icing sugar
• Freshly squeezed lemon juice (to desired consistency)

Equipment

• Mixing bowl
• Electric mixer
• 20cm round cake tin
• Baking parchment
• Cooling rack
• Zester
• Sieve

Instructions to Make Mary Berry Lemon and Blueberry Cake

For the Cake:

• Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the base with baking parchment.
• Mix the Batter: In a large mixing bowl, combine the butter, sugar, eggs, 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.

For the Lemon Glaze:

• 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.

What Goes Well With Mary Berry Lemon and Blueberry Cake?

• Whipped Cream: A dollop of freshly whipped cream adds richness and complements the citrusy flavors.
• Vanilla Ice Cream: The cold creaminess of vanilla ice cream contrasts beautifully with the warm, zesty cake.
• Lemon Curd: Spread a layer of lemon curd on top of the cake for an extra burst of lemon flavor.
• Fresh Berries: Garnish with fresh blueberries or raspberries for added freshness and color.
• Herbal Tea: Pairing this cake with a cup of herbal tea, such as chamomile or mint, enhances its refreshing taste.
• Greek Yogurt: A spoonful of thick Greek yogurt on the side provides a tangy counterpoint to the sweet cake.

Expert Tips for Making the Best Mary Berry Lemon and Blueberry Cake

• 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.
• Avoid Overmixing: Overmixing the batter can lead to a dense cake; mix just until combined.
• Evenly Distribute Blueberries: Gently fold in the blueberries to ensure even distribution throughout the cake.
• Test for Doneness: Insert a skewer into the center of the cake; if it comes out clean, the cake is done.
• Cool Completely Before Glazing: Make sure the cake is completely cool before applying the glaze to avoid it melting.

Easy Variations of Mary Berry Lemon and Blueberry Cake

• Add White Chocolate Chips: For a sweeter twist, fold in some white chocolate chips with the blueberries.
• Swap Blueberries for Raspberries: Try using raspberries instead of blueberries for a different berry flavor.
• Lemon Poppy Seed Version: Add a tablespoon of poppy seeds to the batter for a lemon poppy seed cake.
• Gluten-Free Option: Substitute the self-raising flour with a gluten-free flour blend.
• Citrus Glaze: Enhance the lemon flavor by adding orange zest to the glaze.

Best Practices to Store Mary Berry Lemon and Blueberry Cake

• Keep in an Airtight Container: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate for Longer Storage: If you need to store it longer, refrigerate the cake, but bring it to room temperature before serving.
• Freeze for Future Use: Wrap the cake in cling film and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Best Practices to Reheat Mary Berry Lemon and Blueberry Cake

• Warm in the Oven: Reheat slices of cake in a preheated oven at 150°C (300°F) for 10 minutes.
• Microwave for Quick Reheating: Microwave individual slices on medium heat for about 20-30 seconds.
• Serve at Room Temperature: You can also enjoy this cake at room temperature without reheating.

How Can I Make Mary Berry Lemon and Blueberry Cake Healthier?

• Reduce Sugar: Cut back on the sugar by 25% for a less sweet cake.
• Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
• Add Greek Yogurt: Replace some of the butter with Greek yogurt for a lower-fat option.
• Use Honey Instead of Sugar: Swap the caster sugar for honey to add natural sweetness.
• Incorporate Extra Berries: Add more blueberries for extra nutrients and natural sweetness.

Nutrition Value (per serving):

• Calories: 250
• Fat: 12g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 2g
• Sugar: 18g

FAQs

How can I prevent blueberries from sinking in the Mary Berry Lemon and Blueberry Cake?

To prevent blueberries from sinking to the bottom of the cake, toss them in a tablespoon of plain flour before folding them into the batter. This simple step helps the blueberries stay evenly distributed throughout the cake during baking.

Can I use frozen blueberries in the Mary Berry Lemon and Blueberry Cake?

Yes, you can use frozen blueberries instead of fresh ones. However, do not thaw them before adding to the batter, as thawing may cause them to release too much moisture and turn the cake blue. Simply toss the frozen blueberries in flour and fold them into the batter.

How do I make the lemon glaze for Mary Berry Lemon and Blueberry Cake?

To make the lemon glaze, mix the icing sugar with fresh lemon juice until you achieve a smooth, pourable consistency. Start with about 100g of icing sugar and gradually add lemon juice until you reach the desired thickness. Drizzle the glaze over the cooled cake and let it set before serving.

What happens when you add lemon juice to the cake?

When you add lemon juice to a cake, it enhances the flavor by adding a bright, tangy taste. Lemon juice also reacts with baking soda or baking powder in the batter, helping the cake rise and achieve a light, fluffy texture. Additionally, the acidity of lemon juice can help balance the sweetness of the cake, resulting in a more refined and well-rounded flavor.

Does lemon and blueberry taste good together?

Yes, lemon and blueberry are a classic flavor combination that tastes excellent together. The tartness of the lemon complements the natural sweetness of the blueberries, creating a refreshing and balanced taste. This combination is popular in cakes, muffins, and desserts, providing a burst of flavor that is both sweet and tangy.

How to make lemon icing Mary Berry?

To make lemon icing in the Mary Berry style, mix the icing sugar with freshly squeezed lemon juice until you reach a smooth, pourable consistency. Start with 100g of icing sugar and gradually add lemon juice, stirring continuously until the icing is thick enough to coat the back of a spoon yet still easy to drizzle. Adjust the amount of lemon juice to achieve the desired tartness.

How do you keep a cake moist in a tin?

To keep a cake moist in a tin, store it in an airtight container or tightly wrap the tin with cling film. This prevents air from drying out the cake. Additionally, place a piece of parchment paper or wax paper over the top of the cake before sealing it to help retain moisture. Store the cake at room temperature for optimal freshness.

Final Words

The Mary Berry Lemon and Blueberry Cake is a must-try for anyone who loves a good balance of sweet and tart flavors. With its simple ingredients and straightforward instructions, this cake is perfect for both beginners and experienced bakers. Enjoy serving it at a family gathering or indulging in a slice with your afternoon tea—this cake is sure to impress. Give it a try and experience the delightful combination of lemon and blueberry in every bite!

More By British Baking Recipes

• Delia Smith No Bake Lemon Cheesecake
• Mary Berry Red Velvet Cupcakes
• Mary Berry Baileys Cheesecake

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