Mary Berry Lemon and Blueberry Cake Recipe

This zesty Lemon and Blueberry Cake is a teatime favorite as well as being visually stunning! Tossing the blueberries in flour makes them stay suspended in the batter, which along with the lemon glacé icing adds a burst of juicy, citrusy sweetness to this loaf that is so refreshing with a cup of tea.

Mary Berry Lemon and Blueberry Cake Recipe Ingredients

• The Sponge:
  • 175g (6 oz) butter, softened
  • 175g (6 oz) caster sugar
  • 225g (8 oz) self-raising flour
  • 1 tsp baking powder
  • 3 large eggs
  • 2 tbsp milk
  • Finely grated zest of 1 lemon
  • 175g (6 oz) fresh blueberries
• The Icing:
  • 100g (4 oz) icing sugar, sifted
  • Juice of 1/2 lemon (approx. 1-2 tbsp)

How To Make Mary Berry Lemon and Blueberry Cake Recipe

1. Prep the tin: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease a 900g (2 lb) loaf tin and line the base and sides with baking parchment.
2. Coat the fruit: Place the blueberries in a small bowl. Take 1 tablespoon of the flour (from the 225g measured for the cake) and sprinkle it over the berries. Toss gently to coat. This helps prevent them from sinking to the bottom of the cake.
3. Mix the batter: In a large mixing bowl, combine the softened butter, caster sugar, remaining flour, baking powder, eggs, milk, and lemon zest.
4. Beat: Using an electric hand whisk, beat the mixture for about 2 minutes until it is smooth, light, and creamy. Do not over-beat, or the cake will be tough.
5. Fold: Add the flour-coated blueberries to the batter. Using a large metal spoon, fold them in gently until evenly distributed.
6. Bake: Spoon the mixture into the prepared loaf tin and level the surface. Bake for 50 minutes to 1 hour.
7. Check doneness: The cake is ready when it is golden brown, well-risen, and a skewer inserted into the center comes out clean. If it is browning too quickly, cover loosely with foil for the last 15 minutes.
8. Cool: Allow the cake to cool in the tin for 10 minutes, then remove from the tin and transfer to a wire rack to cool completely.
9. Ice: Mix the sifted icing sugar with enough lemon juice to make a thick, pourable icing. Drizzle it back and forth over the cooled cake.

Recipe Tips!

• The Flour Coat: Do not skip coating the blueberries! Blueberries are heavy and smooth skinned; without that dusting of flour to give them “grip” in the batter, they will all end up in a purple layer at the bottom of the loaf.
• Fresh vs. Frozen: Mary recommends fresh blueberries for the best texture. If using frozen, use them straight from the freezer (do not thaw!) and toss in flour. Be aware they may streak the batter purple.
• Loaf Tin Size: This is a substantial batter. Ensure you use a 2lb loaf tin (approx. 9×5 inches). A 1lb tin will overflow.
• Icing Thickness: The icing should be thick enough to cling to the cake but runny enough to drizzle down the sides. Add the lemon juice slowly—you can always add more, but you can’t take it out!

What To Serve With Mary Berry Lemon and Blueberry Cake Recipe?

This Mary Berry Lemon and Blueberry Cake Recipe is a vibrant slice that needs little embellishment! A cold glass of Homemade Lemonade enhances the citrus notes perfectly. For a dessert option, serve a slice with a dollop of Mascarpone or Clotted Cream to balance the sharp fruit! It is also wonderful toasted the next day and slathered with butter for breakfast.

How To Store Mary Berry Lemon and Blueberry Cake Recipe

• Room Temp: Store the cake in an airtight tin at room temperature. It keeps moist for up to 3-4 days thanks to the fruit.
• Refrigerate: If the weather is humid, the fruit can make the cake go moldy faster, so pop it in the fridge after day 2.
• Freeze: Freeze the un-iced loaf (wrapped in foil) for up to 3 months. Thaw at room temperature and add the icing before serving.

Mary Berry Lemon and Blueberry Cake Recipe Nutrition Facts

• Calories: 310 kcal
• Fat: 15g
• Carbohydrates: 40g
• Protein: 5g

Nutrition information is estimated per slice (10 servings).

FAQs

Try More Recipes:

• Mary Berry Walnut Coffee Cake Recipe
• Mary Berry Tiramisu Cake Recipe
• Mary Berry Limoncello Tiramisu Recipe

Mary Berry Lemon and Blueberry Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 25 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:310 kcal Best Season:Available

Description

A classic all-in-one lemon loaf packed with juicy blueberries and topped with a zesty lemon icing. The fruit keeps the sponge incredibly moist for days.

Ingredients

• 175g butter, 175g sugar
• 225g self-raising flour
• 3 eggs, 2 tbsp milk
• 175g blueberries
• Lemon zest & juice, icing sugar

Instructions

1. Toss blueberries in 1 tbsp flour.
2. Whisk butter, sugar, flour, eggs, milk, and zest.
3. Fold in floured blueberries.
4. Bake in loaf tin at 180°C for 50-60 mins.
5. Cool on wire rack.
6. Mix icing sugar and lemon juice; drizzle over cake.

Notes

• Coating berries in flour stops them sinking.
• Use a 2lb loaf tin to prevent overflow.
• Cover with foil if top browns too fast.

Keywords:Mary Berry Lemon and Blueberry Cake Recipe