Nigella’s Lemon and Blueberry Cake is a delightful fusion of zesty lemon and juicy blueberries, baked into a moist and flavorful sponge. This cake stands as a testament to the joy of combining simple ingredients to create something truly magnificent. Perfect for tea times, celebrations, or as a comforting treat, this recipe promises a burst of flavors that cater to the palate of those who appreciate the fine balance between tartness and sweetness.
Serving 6-8 people, this culinary delight can be prepared and baked in approximately 1 to 1.5 hours.
What is Nigella Lemon and Blueberry Cake?
Nigella Lemon and Blueberry Cake is a sumptuous dessert that marries the tangy freshness of lemons with the sweet burst of blueberries, all nestled in a soft, moist cake. It’s a symphony of flavors that sings the praises of its namesake ingredients.
Other Popular Cake Recipes
- Nigella Victoria Sponge
- Mary Berry All-In-One Victoria Sponge Cake
- Mary Berry Chocolate Ganache Cake
Why You’ll Love This Recipe
- Unmatched Flavor Combination: The zesty lemon intertwined with the sweet, plump blueberries offers a flavor profile that is both refreshing and indulgent.
- Simplicity at Its Best: This recipe is straightforward, making it accessible to bakers of all skill levels.
- Versatile Serving Options: Perfect for various occasions, from casual get-togethers to more formal gatherings.
- Visual Appeal: The vibrant contrast of blueberries against the light cake makes for an inviting presentation.
Ingredients Needed to Make Nigella Lemon and Blueberry Cake
Dry Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 3/4 cup unsalted butter, room temperature
- 4 large eggs
- Zest of 2 lemons
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Blueberries:
- 1½ cups fresh blueberries (you can also use frozen)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions to Make Nigella Lemon and Blueberry Cake
Step 1: Preparation
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 2: Making the Batter
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add Eggs: One at a time, beat in the eggs, fully incorporating each before adding the next.
- Lemon Flavor: Mix in the lemon zest, lemon juice, and vanilla extract, blending until well combined.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix to ensure a tender cake.
- Fold in Blueberries: Gently fold in the blueberries. If using frozen blueberries, do not thaw them as they can be added directly to the batter to prevent bleeding.
Step 3: Baking
- Bake the Cake: Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Glazing
- Prepare the Glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the top, letting it drip down the sides.
What Do I Serve With Nigella Lemon and Blueberry Cake?
Finding the right accompaniments for Nigella Lemon and Blueberry Cake can elevate your dessert experience to new heights.
Here are some delightful options:
- A Dollop of Whipped Cream: Adds a creamy texture that contrasts beautifully with the cake’s moist crumb.
- A scoop of Vanilla Ice Cream: For a classic pairing that balances the cake’s tartness with creamy sweetness.
- Fresh Berry Medley: Enhances the cake with additional fruit flavors and a lovely color contrast.
- Lemon Curd: Offers an extra burst of citrus that complements the cake’s lemony notes perfectly.
- Mint Leaves for Garnish: Provides a fresh, aromatic finish and a pop of color to your dessert presentation.
Pro Tips to Make Perfect Nigella Lemon and Blueberry Cake
Ensuring your Nigella Lemon and Blueberry Cake turns out perfectly every time involves a few key considerations:
- Toss Blueberries in Flour: Prevent them from sinking to the bottom of the cake.
- Use Fresh Lemon Zest: Maximizes the citrus flavor in the cake.
- Do Not Overmix: Keep the batter light and the cake fluffy.
- Test for Doneness: Use a toothpick to check if the cake is baked through.
- Cool Before Glazing: Ensures the glaze sets nicely on the cake.
Variations of Nigella Lemon and Blueberry Cake
Exploring variations can bring a delightful twist to the classic Nigella Lemon and Blueberry Cake:
- Incorporate Almonds: Add a nutty texture and flavor with sliced almonds or almond extract.
- Raspberry-Lemon Fusion: Swap out blueberries for raspberries for a different berry experience.
- Orange Glaze: Use orange juice in the glaze for a different citrus kick.
- Coconut Flair: Introduce shredded coconut into the batter for a tropical twist.
How do I Store Nigella Lemon and Blueberry Cake Leftovers?
To ensure your cake remains as delicious as the day it was made, follow these storage tips:
- Counter Storage: Wrap the cake or place it in an airtight container and keep it at room temperature for up to 2 days.
- Refrigerate for Longer Freshness: If storing longer, wrap the cake in plastic wrap and place it in an airtight container in the fridge for up to 5 days.
- Freezing for Long-term Storage: Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
How do I Reheat Nigella Lemon and Blueberry Cake Leftovers?
While this cake is typically enjoyed at room temperature or slightly chilled, here’s how to warm it up gently if desired:
- Brief Microwave Heating: Warm a slice for 10-15 seconds in the microwave for a quick, gentle heat.
- Oven Reheating: Preheat your oven to 275°F (135°C), wrap the cake in aluminum foil, and warm for about 5-10 minutes.
Nutrition Value List
Please note, these are estimated values for a single serving based on a total of 8 servings per cake:
- Calories: 350-400 kcal
- Total Fat: 15-20g
- Saturated Fat: 9-11g
- Cholesterol: 110-130mg
- Sodium: 200-250mg
- Total Carbohydrates: 50-55g
- Dietary Fiber: 1-2g
- Sugars: 30-35g
- Protein: 5-6g
FAQs
Can I use frozen blueberries instead of fresh in the Nigella Lemon and Blueberry Cake?
Yes, you can use frozen blueberries instead of fresh ones for this recipe. There’s no need to thaw them before adding to the batter. However, tossing them in a bit of flour before folding into the mix can help prevent them from sinking to the bottom of the cake.
How do I prevent the blueberries from sinking to the bottom of the cake?
To prevent the blueberries from sinking, lightly coat them in a small amount of flour before folding them into the batter. This technique helps to evenly distribute the berries throughout the cake.
What’s the best way to store the Nigella Lemon and Blueberry Cake to keep it fresh?
The best way to store the cake and keep it fresh is by covering it with plastic wrap or placing it in an airtight container. It can be stored at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Can the Nigella Lemon and Blueberry Cake be made gluten-free?
Yes, the Nigella Lemon and Blueberry Cake can be adapted for a gluten-free diet by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend is suitable for cakes to ensure the best texture and flavor.
Final Words
The Nigella Lemon and Blueberry Cake offers a delightful blend of flavors that are both refreshing and comforting. Whether you’re a seasoned baker or new to the kitchen, this recipe is designed to guide you through each step, ensuring a gorgeous cake that’s bound to impress. From the tangy zest of lemon to the sweet burst of blueberries, each bite is a testament to the simple beauty of combining quality ingredients with love.
Embrace the versatility of this cake by experimenting with the suggested variations or creating your own unique take. Remember, baking is not just about following recipes—it’s about making them your own and enjoying the delicious results.
