Mary Berry’s Lemon and Blueberry Cake is a delightful treat that combines the zestiness of lemon with the sweetness of blueberries, creating a perfectly balanced and irresistible dessert.
As a long-time admirer of Mary Berry and her recipes, I was thrilled to try my hand at this particular cake. It turned out to be a wonderfully moist and flavorful bake that’s perfect for any occasion, whether it’s a casual afternoon tea or a more formal gathering.
Here’s everything you need to know about making, serving, and enjoying this delightful cake.
What is Mary Berry Lemon And Blueberry Cake?
Mary Berry’s Lemon and Blueberry Cake is a soft, tender cake that’s infused with the bright, citrusy flavor of lemon and studded with juicy blueberries.
The cake is often topped with a lemon glaze or icing, which adds an extra layer of lemony sweetness and makes it visually appealing.
What sets this cake apart is the perfect harmony between the tartness of the lemon and the sweetness of the blueberries, making it a favorite among those who appreciate the interplay of flavors.
What Goes Best with Mary Berry Lemon And Blueberry Cake?
This cake pairs beautifully with a range of accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream can add a lovely creaminess, while a side of lemon curd can intensify the citrus notes.
For beverages, a cup of tea or a glass of sparkling lemonade complements the cake’s flavors wonderfully.
Ingredients
To make Mary Berry’s Lemon and Blueberry Cake, you’ll need:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs
- 225g (8 oz) self-raising flour, sifted
- 1 lemon, zest finely grated
- 1 tbsp lemon juice
- 200g (7 oz) blueberries
- For the icing:
- 175g (6 oz) icing sugar, sifted
- 1 lemon, juice (adjust as needed for consistency)
How to Prepare Mary Berry Lemon And Blueberry Cake
- Preheat your oven to 180°C (160°C fan, Gas 4). Grease and line a round cake tin.
- Cream together the butter and caster sugar until pale and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a little flour.
- Fold in the rest of the flour, the lemon zest, and lemon juice gently until well combined.
- Gently fold in the blueberries, trying not to crush them.
- Spoon the mixture into the prepared cake tin and smooth the top.
- Bake for about 50-60 minutes or until golden and a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
- For the icing, mix the icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle over the cooled cake.
Mary Berry Lemon And Blueberry Cake
Ingredients
- 225 g 8 oz unsalted butter, softened
- 225 g 8 oz caster sugar
- 4 large eggs
- 225 g 8 oz self-raising flour, sifted
- 1 lemon zest finely grated
- 1 tbsp lemon juice
- 200 g 7 oz blueberries
- For the icing:
- 175 g 6 oz icing sugar, sifted
- 1 lemon juice (adjust as needed for consistency)
Instructions
- Preheat your oven to 180°C (160°C fan, Gas 4). Grease and line a round cake tin.
- Cream together the butter and caster sugar until pale and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a little flour.
- Fold in the rest of the flour, the lemon zest, and lemon juice gently until well combined.
- Gently fold in the blueberries, trying not to crush them.
- Spoon the mixture into the prepared cake tin and smooth the top.
- Bake for about 50-60 minutes or until golden and a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
- For the icing, mix the icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle over the cooled cake.
Notes
How to Serve Mary Berry Lemon And Blueberry Cake
Serve this cake either slightly warm or at room temperature to appreciate its full flavor. The lemon icing should be set but still a bit sticky, adding a delightful texture contrast to the soft cake.
How to Reheat Mary Berry Lemon And Blueberry Cake
Microwave: Warm individual slices for 10-15 seconds. Be careful not to overheat, as it can make the cake too soft.
Oven: Cover the cake with foil and reheat at 160°C for about 5-10 minutes.
Stovetop: This method is not recommended for this type of cake.
How to Store Leftovers of Mary Berry Lemon And Blueberry Cake
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. The cake can also be frozen for up to 2 months; wrap it well in clingfilm and foil before freezing.
Frequently Asked Questions Regarding Mary Berry Lemon And Blueberry Cake
Can I use frozen blueberries? Yes, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent them from bleeding too much into the cake.
Can I make this cake gluten-free? Yes, you can substitute the self-raising flour with a gluten-free self-raising blend. Be sure to add a teaspoon of xanthan gum if your blend doesn’t include it already.
Nutritional Information and Facts
For a cake serving 12, each slice approximately contains:
- Calories: 350-400 calories
- Fat: 16-20g (Saturated Fat: 9-11g)
- Carbohydrates: 45-50g (Sugars: 30-35g)
- Protein: 4-5g
- Fiber: 1-2g
- Sodium: 100-150mg
Please note that these values are approximate and can vary based on specific ingredient choices and portion sizes. Mary Berry’s Lemon and Blueberry Cake, with its vibrant flavors and textures, is a testament to the joy of baking. Whether you’re a seasoned baker or just starting out, this cake is sure to impress with its delightful combination of tangy lemon and sweet blueberries, all brought together in a moist, tender crumb.
