Mary Berry Blueberry Loaf Cake Recipe

This tender, fruity Mary Berry Blueberry Loaf Cake is made with fresh blueberries, caster sugar, and butter, and ready in 1 hour and 15 minutes. The magic happens when you slice through the golden crust to reveal pockets of jammy berries suspended in a soft sponge. I bake this whenever I need a comforting afternoon treat.

Why This Classic Works

I used to struggle with berries sinking straight to the bottom of my loaf cakes, leaving the top half completely plain. Tossing the blueberries in a spoonful of flour before folding them in entirely solved that problem.

The all-in-one method used here guarantees a light and fluffy sponge every time. It is a very simple technique, but measuring carefully and not overmixing makes all the difference.

Mary Berry Blueberry Loaf Cake Ingredients

• 225g softened butter
• 225g caster sugar
• 275g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 2 tbsp milk
• 200g fresh blueberries
• 1 tbsp plain flour (for dusting)

How To Make Mary Berry Blueberry Loaf Cake

1. Prep the tin: Preheat your oven to 160C Fan or 180C conventional. Grease and line a 2lb loaf tin with parchment paper.
2. Mix the batter: In a large bowl, beat the softened butter, caster sugar, self-raising flour, baking powder, eggs, and milk until smooth and well combined.
3. Dust the berries: In a small bowl, toss the fresh blueberries with 1 tablespoon of plain flour until they are fully coated.
4. Fold and fill: Gently fold the coated blueberries into the cake batter. Spoon the mixture into the prepared loaf tin and level the top.
5. Bake the cake: Bake for 55 to 60 minutes until golden brown and a skewer inserted into the center comes out clean. Leave to cool in the tin for 10 minutes before turning out.

Recipe Tips

• Room temperature ingredients: Using room temperature eggs and butter prevents the batter from curdling and ensures a smooth mix.
• Do not overmix: Once you add the dry ingredients, mix just until combined to keep the sponge light and tender.
• Check early: Ovens vary, so check the cake at the 45-minute mark and cover lightly with foil if the top is browning too quickly.

What To Serve With Blueberry Loaf Cake

This cake pairs beautifully with a hot cup of Earl Grey tea or freshly brewed coffee. For a more indulgent dessert, serve a thick slice slightly warmed with a dollop of clotted cream or vanilla custard.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze slices wrapped tightly in cling film for up to 3 months, thawing them at room temperature when needed.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries straight from the freezer. Do not thaw them first, as they will bleed into the batter and turn it grey.

Why did my cake crack on top?

A crack down the center is actually the sign of a classic, well-baked loaf cake. It happens naturally as the heat penetrates the batter and pushes the center up.

Can I add lemon to this recipe?

Absolutely. Adding the zest of one lemon to the butter and sugar mixture gives the cake a bright, citrusy lift that complements the berries.

Nutrition

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 5g

Try More Recipes:

• Mary Berry Best Victoria Sponge Cake Recipe
• Mary Berry Black Forest Cake Recipe
• Mary Berry Beetroot Cake Recipe