Mary Berry Lemon And Blueberry Cake Recipe

If you love baking, you will love this cake. The Mary Berry Lemon And Blueberry Cake Recipe is a classic.

This Mary Berry Lemon And Blueberry Cake Recipe is light and fresh. You can learn how to make Mary Berry Lemon And Blueberry Cake easily.

It is the perfect treat for any tea time. Everyone enjoys this Mary Berry Lemon And Blueberry Cake Recipe at home.

What Makes This Recipe Special

This cake is famous for its bright, zesty flavor. The fresh lemon juice adds a lovely tang. Sweet blueberries burst in every single bite.

The texture is very soft and moist. It feels light and fluffy on your tongue. This recipe is very easy for beginners to follow. You only need about fifteen minutes to prep it. It bakes perfectly in under one hour.

It looks beautiful without much effort at all. Your kitchen will smell like a fresh summer day.

Equipment List

• Large Mixing Bowl: You need this to mix all the ingredients.
• Electric Hand Whisk: This helps make the batter smooth and airy.
• Loaf Tin: Use this to bake the cake into shape.
• Baking Paper: This stops the cake from sticking to the tin.
• Citrus Grater: You need this to get the yellow lemon zest.
• Kitchen Scales: These help you measure everything very accurately.
• Wire Rack: Use this to cool the cake after baking.
• Small Bowl: This is for mixing the lemon sugar glaze.
• Spatula: This helps you scrape every bit of batter out.

Ingredients You Need for Mary Berry Lemon And Blueberry Cake Recipe

• Self-Raising Flour: This gives the cake its height and lift.
• Caster Sugar: This adds sweetness and a fine texture.
• Butter: Use softened butter for a rich, creamy taste.
• Eggs: These hold the cake structure together nicely.
• Milk: A little milk makes the sponge very moist.
• Fresh Blueberries: These add pops of sweet fruit flavor.
• Lemon Zest: This provides a very strong citrus scent.
• Lemon Juice: This makes the drizzle sharp and tasty.
• Granulated Sugar: This creates a crunchy topping for the cake.
• Baking Powder: This helps the cake rise even more.

How to Assemble

1. Heat Your Oven

Turn your oven to 180°C before you start. Line your loaf tin with non-stick baking paper.

2. Mix the Main Ingredients

Put flour, sugar, butter, eggs, and milk in a bowl. Add the lemon zest and baking powder too.

3. Whisk Until Smooth

Use your electric whisk to mix everything together well. Stop when the batter looks pale and creamy.

4. Prepare the Blueberries

Toss your blueberries in a tiny bit of flour. This stops them from sinking to the bottom.

5. Fold in the Fruit

Gently stir the blueberries into the cake batter. Use a spoon so you do not squash them.

6. Bake the Cake

Spoon the mix into your prepared loaf tin. Bake for about fifty minutes until it is golden.

7. Make the Drizzle

Mix lemon juice with granulated sugar in a bowl. Do not let the sugar dissolve completely.

8. Add the Topping

Prick the warm cake with a small skewer. Pour the lemon syrup all over the top.

9. Cool and Serve

Let the cake cool completely in the tin. Lift it out and slice it to serve.

Recipe Success Tips

➡️ Use room temperature eggs for a much better rise.

➡️ Coat blueberries in flour so they do not sink.

➡️ Do not overmix the batter or it gets tough.

➡️ Zest the lemon before you squeeze out the juice.

➡️ Always check the cake with a clean wooden skewer.

➡️ Let the cake cool slightly before adding the glaze.

➡️ Use fresh lemons rather than bottled juice for flavor.

How To Store Leftover

You can keep this cake in an airtight container. It stays fresh at room temperature for three days. You can also keep it in the fridge for longer.

The lemon glaze keeps the sponge very moist and soft. You can freeze slices for up to one month. Wrap them tightly in plastic wrap before you freeze them. Thaw them at room temperature when you feel hungry.

Sides & Pairings Suggestions

This cake tastes amazing with a warm cup of tea. You can serve it with a dollop of cream. Greek yogurt also adds a nice tangy balance to it.

Fresh extra berries on the side look very pretty. Some people like a scoop of vanilla ice cream. It is perfect for a fancy afternoon tea party. Children love eating a slice with a glass of milk.

Nutritions

• Calories: 280 kcal
• Total Fat: 12g
• Carbohydrates: 38g
• Protein: 4g
• Fiber: 1g

FAQs about Mary Berry Lemon And Blueberry Cake Recipe

Can I use frozen blueberries for this cake recipe?

Yes, you can use frozen berries for this cake. Do not thaw them before adding to the batter. They might turn the batter a bit purple.

Why did my blueberries sink to the cake bottom?

The batter might be too thin or the berries heavy. Coating them in flour helps them stay in the middle. Always fold them in very gently.

How do I know when the cake is done?

The cake should be firm and golden on top. A skewer inserted in the middle should come out clean. It should also spring back when touched.

Can I use a round tin instead of a loaf tin?

Yes, a 20cm round tin works very well too. The baking time might be a few minutes shorter. Keep a close eye on the oven.

Final Thoughts

The Mary Berry Lemon And Blueberry Cake Recipe is a true winner. It is simple, sweet, and very refreshing to eat. You now know how to make Mary Berry Lemon And Blueberry Cake perfectly.

The ingredients for Mary Berry Lemon And Blueberry Cake are very basic. You likely have them in your kitchen right now.

Give this bake a try this weekend for your family. They will love the crunchy lemon topping and soft fruit. Happy baking to all my fellow cake lovers out there!

More Amazing Recipes

• Gordon Ramsay Sweetcorn Fritters Recipe
• Hairy Bikers Pork Belly Recipe
• Hairy Bikers Chocolate Brownies Recipe
• Hairy Bikers Cassoulet Recipe