Mary Berry Blueberry Loaf Cake Recipe

Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 45 Mins Total Time: 1 Hr

If you’re looking for a delicious and easy cake recipe that’s perfect for any occasion, you can’t go wrong with Mary Berry’s blueberry loaf cake. This cake is moist, tender, and bursting with juicy blueberries. It’s topped with a creamy cream cheese frosting and sprinkled with toasted almonds for extra crunch. It’s a simple and satisfying treat that everyone will love.

Mary Berry is one of the most famous and respected chefs in the UK. She has written over 70 cookbooks and hosted several TV shows, including The Great British Bake Off. She is known for her classic and elegant recipes that are foolproof and delicious. Her blueberry loaf cake is one of her signature dishes that showcases her skill and expertise.

In this blog article, I’m going to show you how to make Mary Berry’s blueberry loaf cake step by step. I’ll also share some tips and tricks to make sure your cake comes out perfectly every time.

Let’s get started!

What Is Mary Berry Blueberry Loaf Cake?

Mary Berry blueberry loaf cake is a delicious and easy cake recipe that’s perfect for any occasion. It’s a moist and tender cake that’s bursting with juicy blueberries. It’s topped with a creamy cream cheese frosting and sprinkled with toasted almonds for extra crunch. It’s a simple and satisfying treat that everyone will love.

More From Mary Berry’s

Mary Berry Blueberry Loaf Cake Ingredients:

To make this cake, you’ll need the following ingredients:

  • 175g very soft butter, plus extra for greasing
  • 175g golden caster sugar
  • 250g self-raising flour
  • 2 large eggs
  • 2 tsp vanilla extract
  • 200g blueberries, plus extra for garnish
  • 1 tbsp flour, for coating the blueberries
  • 1 tsp cinnamon, for sprinkling on top
  • For the cream cheese frosting:
    • 100g soft cheese
    • 1/4 cup unsalted butter, softened
    • 1 tbsp lemon juice
    • 1 tsp lemon zest
    • 4 cups powdered sugar
  • For the toasted almonds:
    • 1/4 cup sliced almonds
    • 1 tsp butter
    • A pinch of salt

Equipment

You’ll also need the following equipment:

  • A large mixing bowl
  • An electric hand mixer or a whisk
  • A 900g/2lb loaf tin
  • Baking paper or parchment paper
  • A skewer or a toothpick
  • A small saucepan
  • A small frying pan
  • A spatula or a knife

Instructions

Here are the step-by-step instructions to make this cake:

Step 1: Preheat the oven and prepare the tin

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 900g/2lb loaf tin with some butter and line the base and ends with baking paper. This will help you remove the cake easily later.

Step 2: Make the cake batter

In a large bowl, beat together the butter and sugar with an electric hand mixer or a whisk for about 5 minutes until pale and creamy. The mixture should be very thick and fluffy.

Add the eggs one by one, beating well after each addition. Scrape down the sides of the bowl as needed.

In a small bowl, whisk together the flour and baking powder. Add this to the wet ingredients in three batches, alternating with the vanilla extract. Mix gently until everything is well combined. Do not overmix or the cake will be tough.

Step 3: Fold in the blueberries

In another small bowl, toss the blueberries with 1 tbsp of flour. This will prevent them from sinking to the bottom of the cake.

Gently fold the blueberries into the batter with a spatula or a wooden spoon. Do not stir too much or you’ll break the berries and turn the batter purple.

Step 4: Bake the cake

Spoon the batter into the prepared tin and smooth the surface with a spatula or a knife. Sprinkle some cinnamon on top for extra flavor.

Bake the cake for about 40 to 45 minutes or until a skewer or a toothpick inserted in the center comes out clean.

Let the cake cool slightly in the tin before transferring it to a wire rack to cool completely.

Step 5: Make the cream cheese frosting

In a small saucepan over low heat, melt the butter and stir in the lemon juice and zest. Remove from heat and let it cool slightly.

In a medium bowl, beat together the soft cheese and powdered sugar with an electric hand mixer or a whisk until smooth and creamy.

Gradually add the butter mixture and beat until well combined. The frosting should be thick but spreadable. If it’s too runny, add more powdered sugar. If it’s too thick, add more lemon juice.

Step 6: Toast the almonds

In a small frying pan over medium heat, melt 1 tsp of butter and add a pinch of salt. Add the sliced almonds and toast them for about 5 minutes, stirring occasionally, until golden and fragrant. Watch them carefully as they can burn easily.

Transfer the almonds to a plate and let them cool slightly.

Step 7: Decorate the cake

Once the cake is completely cool, spread the cream cheese frosting on top with a spatula or a knife. Sprinkle some blueberries and toasted almonds on top for garnish.

Cut into slices and enjoy!

 

How To Make Mary Berry Blueberry Loaf Cake

Tips and Tricks

Here are some tips and tricks to make this cake even better:

  • Use fresh or frozen blueberries for this recipe. If you use frozen blueberries, do not thaw them before adding them to the batter. They will release more juice and make the cake soggy.
  • You can also use other berries for this recipe, such as raspberries, blackberries, or strawberries. Just make sure to coat them with flour as well.
  • You can also add some lemon zest to the cake batter for more lemon flavor.
  • You can make this cake ahead of time and store it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it without the frosting for up to 3 months. Thaw it at room temperature before frosting and serving.
  • You can also make this cake in a round or square tin instead of a loaf tin. Just adjust the baking time accordingly.

What To Serve With Blueberry Loaf Cake

This cake is delicious on its own, but you can also serve it with some extra toppings or accompaniments to make it even more special.

Here are some suggestions:

  • Whipped cream: You can whip some heavy cream with a little sugar and vanilla and dollop it on top of each slice of cake. This will add some lightness and creaminess to the cake.
  • Ice cream: You can scoop some vanilla ice cream or your favorite flavor and serve it alongside the cake. This will add some coldness and contrast to the warm cake.
  • Fresh berries: You can add some more fresh blueberries or other berries such as raspberries, blackberries, or strawberries to the cake. This will add some more color and freshness to the cake.
  • Lemon curd: You can spread some lemon curd on top of the cake or drizzle it over each slice. This will add some more tanginess and brightness to the cake.

How To Make Mary Berry Blueberry Loaf Cake

 

How To Store Leftover Blueberry Loaf Cake

If you have any leftover blueberry loaf cake, you can store it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it without the frosting for up to 3 months. Thaw it at room temperature before frosting and serving.

To keep the cake moist and fresh, you can wrap it in plastic wrap or foil before storing it. You can also slice it and store each slice individually for easier portioning.

To reheat the cake, you can microwave it for a few seconds or bake it in a low oven for a few minutes until warm. You can also enjoy it cold or at room temperature if you prefer.

Mary Berry Blueberry Loaf Cake Nutrition Fact

One slice of this cake (without the frosting) has the following nutritional facts:

  • Calories: 170
  • Fat: 7 g (4 g saturated)
  • Cholesterol: 43 mg
  • Sodium: 95 mg
  • Carbohydrate: 25 g (14 g sugar, 1 g fiber)
  • Protein: 3 g

These values are based on a 2000-calorie diet and may vary depending on the size of the slice and the ingredients used. If you add the cream cheese frosting, the calories and fat will increase significantly

FAQs

Here are some frequently asked questions about this recipe:

Can I use regular caster sugar instead of golden caster sugar?

Yes, you can use regular caster sugar instead of golden caster sugar for this recipe. Golden caster sugar has a slight caramel flavor that adds more depth to the cake, but regular caster sugar will work fine too.

Can I use plain flour instead of self-raising flour?

Yes, you can use plain flour instead of self-raising flour for this recipe. Just add 2 tsp of baking powder for every cup of plain flour and mix well.

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter for this recipe. However, butter will give you a richer and more flavorful cake. Margarine may also affect the texture and color of the cake.

Can I use cream cheese spread instead of soft cheese?

No, I do not recommend using cream cheese spread instead of soft cheese for this recipe. The cream cheese spread is too soft and runny and will not hold up well as a frosting. Soft cheese is thicker and firmer and will give you a smooth and creamy frosting.

Can I use other nuts instead of almonds?

Yes, you can use other nuts instead of almonds for this recipe. You can try pecans, walnuts, pistachios, or hazelnuts. Just make sure to toast them before adding them to the cake for more flavor and crunch.

Final Words

Mary Berry’s blueberry loaf cake is a simple and delicious recipe that you can make in no time. It’s moist, tender, and full of blueberry flavor. It’s topped with a creamy cream cheese frosting and sprinkled with toasted almonds for extra crunch. It’s a perfect cake for any occasion, whether it’s a birthday, a picnic, or a tea party.

I hope you enjoyed this blog article and learned how to make Mary Berry’s blueberry loaf cake.

If you have any questions or comments, feel free to leave them below. I’d love to hear from you!

Leave a Reply

Your email address will not be published. Required fields are marked *