Description
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.
Ingredients
Scale
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)
Instructions
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.