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.
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.
