Easy Mary Berry Lemon and Blueberry Cake Recipe

Mary Berry Lemon and Blueberry Cake
Yields: 1 Serving

If you are looking for a delicious and easy cake recipe that is perfect for any occasion, you have come to the right place. In this article, I will show you how to make a Mary Berry lemon and blueberry cake that is moist, fluffy, and bursting with flavor. This cake is inspired by the famous British baker and author Mary Berry, who is known for her simple and elegant recipes.

What is Mary Berry Lemon and Blueberry Cake?

Mary Berry Lemon and Blueberry Cake is a delicious cake recipe that is inspired by the famous British baker and author Mary Berry. It is a moist and fluffy cake that is made with fresh lemons and blueberries and has a tangy and zesty flavor. It is a simple and easy cake that can be made with basic ingredients and equipment and can be served with various toppings to suit different occasions.

Why You’ll Love This Recipe

You will love this cake because it is:

  • Made with fresh ingredients. You will need fresh lemons and blueberries to make this cake, which will give it a natural and refreshing taste. You will also need butter, eggs, sugar, flour, baking powder, and sour cream to make the batter.
  • Easy to prepare. You don’t need any special equipment or skills to make this cake. All you need is a large bowl, a whisk, a spatula, a 9-inch round cake pan, and an oven. You can make the batter in less than 15 minutes and bake the cake in about 25 minutes.
  • Versatile and adaptable. You can serve this cake as it is, or you can add some extra toppings to make it more festive. You can drizzle some lemon glaze over the cake, sprinkle some powdered sugar on top, or add some whipped cream and fresh berries. You can also adjust the amount of lemon juice and zest in the batter to suit your taste preferences.

Mary Berry Lemon and Blueberry Cake Ingredients

To make this cake, you will need the following ingredients:

  • Butter. You will need 3/4 cup (170 grams) of unsalted butter at room temperature. Butter will give the cake a rich and buttery flavor and texture.
  • Sugar. You will need 1 cup (200 grams) of granulated sugar to sweeten the cake. Sugar will also help the cake rise and brown in the oven.
  • Eggs. You will need 3 large eggs at room temperature. Eggs will provide structure and moisture to the cake.
  • Lemon juice and zest. You will need the juice and zest of 2 medium lemons (about 1/4 cup of juice and 2 tablespoons of zest). Lemon juice and zest will give the cake a tangy and zesty flavor that complements the blueberries.
  • Flour. You will need 2 cups (250 grams) of all-purpose flour to make the cake base. The flour will provide body and density to the cake.
  • Baking powder. You will need 2 teaspoons of baking powder to help the cake rise and become fluffy.
  • Sour cream. You will need 1/2 cup (120 grams) of sour cream at room temperature. Sour cream will add moisture and richness to the cake, as well as enhance the lemon flavor.
  • Blueberries. You will need 1 1/2 cups (225 grams) of fresh or frozen blueberries to add some color and juiciness to the cake. Blueberries will also provide some antioxidants and vitamins to the cake.

Method to Make Mary Berry Lemon and Blueberry Cake

To make this cake, you will need to follow these steps:

1. Oven & Pan Preparation:

  • Preheat the oven to 350°F (177°C).
  • Grease a 9-inch round cake pan with butter or cooking spray.
  • For easier removal, line the bottom with parchment paper.

2. Creaming Process:

  • In a large bowl, whisk or use an electric mixer to cream together the butter and sugar until light and fluffy (around 3 minutes).

3. Incorporate Wet Ingredients:

  • Add the eggs one by one, ensuring thorough mixing after each.
  • Mix in the lemon juice and zest until well combined.

4. Flour Mixture & Sour Cream Addition:

  • In a separate medium bowl, combine the flour and baking powder.
  • Mix half of the flour mixture into the creamed butter.
  • Incorporate the sour cream thoroughly.
  • Finish by adding and mixing in the remaining flour mixture until the batter is smooth.

5. Blueberry Fold-in:

  • Gently integrate the blueberries using a spatula, ensuring not to crush or overmix.

6. Baking Time:

  • Transfer the batter to the prepared pan, leveling it with a spatula.
  • Bake for 25-30 minutes. A clean toothpick from the center ensures it’s baked perfectly.

7. Cooling Process:

  • Allow the cake to settle in the pan on a wire rack for 10 minutes.
  • Carefully lift the cake out and let it cool entirely on the rack.

8. Serving Suggestions:

  • The cake is delightful as is, but for added flair:
    • Drizzle with lemon glaze.
    • Dust with powdered sugar.
    • Serve with whipped cream and fresh berries.
  • Pair your slice with tea, coffee, or as a post-meal dessert.

How do I serve Mary Berry Lemon and Blueberry Cake?

You can serve Mary Berry Lemon and Blueberry Cake as it is, or you can add some extra toppings to make it more delicious. Some of the toppings that you can use are lemon glaze, powdered sugar, whipped cream, and fresh berries. You can also slice the cake and serve it with some ice cream or custard for a decadent treat.

Mary Berry Lemon and Blueberry Cake recipe

What do I serve with Mary Berry Lemon and Blueberry Cake?

Enjoy it plain or elevate its flavor with toppings:

  • Lemon glaze
  • Powdered sugar
  • Whipped cream
  • Fresh berries

For a richer experience, accompany a slice with ice cream or custard.

How to enjoy Mary Berry Lemon and Blueberry Cake?

  • Beverages: Complements well with tea, coffee, milk, or juice.
  • Savory Sides: Pairs nicely with savory snacks or sandwiches.
  • Post-Meal Dessert: Ideal after a main dish, be it roast chicken, pasta, or salad.

Tips and Tricks to Make the Best Mary Berry Lemon and Blueberry Cake

Here are some tips and tricks to make this Mary Berry lemon and blueberry cake even better:

  • Use fresh lemons and blueberries. Fresh lemons and blueberries will give the best flavor and texture to the cake. If you use frozen blueberries, do not thaw them before adding them to the batter. Frozen blueberries will release more juice and make the cake soggy.
  • Do not overmix the batter. Overmixing the batter will result in a tough and dense cake. Mix just until the ingredients are well combined, and fold in the blueberries gently with a spatula.
  • Do not overbake the cake. Overbaking the cake will make it dry and crumbly. Check the cake for doneness after 25 minutes by inserting a toothpick in the center. If it comes out clean, the cake is done. If it has some moist crumbs, bake for another 5 minutes and check again.
  • Store the cake properly. You can store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. To freeze the cake, wrap it tightly with plastic wrap and aluminum foil, and label it with the date. To thaw the cake, let it sit at room temperature for a few hours before serving.

How do I Store the Lemon and Blueberry Cake:

Keep the cake in an airtight container:

  • At room temperature: Up to 3 days.
  • Refrigerated: Up to a week.

For longer storage, freeze the cake for up to 3 months. When freezing, wrap the cake securely in plastic wrap followed by aluminum foil, and remember to label it with the freezing date. To serve after freezing, allow it to thaw at room temperature for a few hours.

easy Mary Berry Lemon and Blueberry Cake

How do I Reheat Mary Berry Lemon and Blueberry Cake:

  1. Microwave: Place a cake slice on a microwave-safe plate, cover with a damp paper towel, and heat for 10-15 seconds or until warm.
  2. Oven: Preheat to 300°F (149°C), place the cake on a baking sheet, cover loosely with aluminum foil, and warm for 10-15 minutes.

Nutrition facts.

One slice of this cake (assuming 12 slices per cake) has the following nutrition facts:

  • Calories: 419.4
  • Carbohydrate: 46.8 g
  • Cholesterol: 47.7 mg
  • Fat: 24.1 g
  • Fiber: 0.5 g
  • Protein: 4.5 g
  • Saturated fat: 10.1 g
  • Sodium: 333.2 mg
  • Sugar: 36.3 g

Other Mary Berry Cakes Recipe

Frequently Asked Questions

Here are some frequently asked questions about this Mary Berry lemon and blueberry cake recipe:

What is the difference between a loaf cake and a regular cake?

Loaf Cake vs. Regular Cake:

  • Shape and Size: A loaf cake is baked in a rectangular loaf tin, resembling a bread loaf. Regular cakes can be baked in various shapes, including round, square, and sheet forms.
  • Texture and Moisture: Loaf cakes typically have a denser and moister crumb, ideal for rich flavors and mix-ins. Regular cakes can vary in texture, often lighter and fluffier.
  • Serving Occasion: Loaf cakes are commonly enjoyed during breakfast or tea time, while regular cakes are versatile and suitable for birthdays, weddings, and other celebrations.

What size tin for Mary Berry lemon drizzle cake?

For the authentic Mary Berry Lemon Drizzle Cake, it’s recommended to use a 2 lb loaf tin. This size ensures the perfect depth and even baking for the cake. However, if you want to make a traybake cake, then a 30x23cm/12x9in tray bake tin is recommended

Can you freeze Mary Berry’s lemon drizzle cake?

Yes, you can freeze the Mary Berry Lemon Drizzle Cake. After baking and cooling, wrap the cake tightly in plastic wrap, followed by aluminum foil. Ensure it’s labeled with the date, and store it in the freezer for up to 3 months. Thaw at room temperature before serving.

How do you freeze cake to keep it moist and delicious?

To freeze a cake while preserving its moisture and flavor:

  1. Cool Completely: Ensure your cake has cooled entirely to room temperature.
  2. Wrap Tightly: Begin by wrapping the cake in a layer of plastic wrap. This prevents freezer burn and retains moisture.
  3. Add a Foil Layer: Wrap the plastic-covered cake in aluminum foil to further seal in freshness.
  4. Label and Date: Always label your cake with the date of freezing to track its freshness.
  5. Store Properly: Place the wrapped cake in the freezer, ensuring it’s level to maintain its shape.

Can I use a different pan size?

Yes, you can use a different pan size, but you may need to adjust the baking time accordingly. A smaller pan will make a thicker cake that will take longer to bake, while a larger pan will make a thinner cake that will bake faster. You can also use a square or rectangular pan instead of a round one, as long as it has a similar surface area.

Can I use a different fruit?

Yes, you can use a different fruit instead of blueberries, such as raspberries, strawberries, blackberries, or cherries. You can also use a combination of fruits to make a mixed berry cake. Just make sure to use fresh or frozen fruits that are not too watery or mushy.

Can I make this cake vegan or gluten-free?

Yes, you can make this cake vegan or gluten-free by making some substitutions. To make it vegan, you can use vegan butter, plant-based milk, egg replacer, and vegan sour cream instead of dairy products and eggs. To make it gluten-free, you can use gluten-free flour instead of all-purpose flour.

Conclusion

This Mary Berry lemon and blueberry cake recipe is a simple and delicious way to enjoy a moist and fluffy cake that is full of flavor. You can make this cake with fresh ingredients in less than an hour, and serve it with your favorite toppings for any occasion. This cake is sure to impress your family and friends with its taste and appearance.

I hope you enjoyed this recipe and learned how to make this Mary Berry lemon and blueberry cake recipe. If you have any questions or feedback, please leave them in the comments section below. I would love to hear from you.

Thank you for reading and happy baking!

Mary Berry Jams Recipe:

Leave a Reply

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