Mary Berry Blueberry and Lemon Cake Recipe

This tender zesty Mary Berry Blueberry and Lemon Cake is made with fresh blueberries and lemon zest and ready in 1 hour and 15 minutes. Breaking into the warm sponge reveals jammy pockets of bursting berries coated in a bright citrus crumb. I make this whenever I need a reliable weekend bake.

Why This Classic Works

I used to struggle with berries sinking to the bottom of my sponges until I tried this method. Tossing the fruit in a spoonful of flour creates a protective barrier that suspends them perfectly in the batter.

The all-in-one method Mary Berry champions is genuinely foolproof if your butter is soft. It saves on washing up and produces a reliably light crumb every time.

Mary Berry Blueberry and Lemon Cake Ingredients

For the Cake:

• 225g baking spread or softened butter
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 2 tbsp milk
• Zest of 2 large lemons
• 200g fresh blueberries

For the Drizzle:

• Juice of 1 lemon
• 50g caster sugar

How To Make Mary Berry Blueberry and Lemon Cake

1. Preheat and line: Heat your oven to 160C Fan (180C conventional). Grease and line a 900g loaf tin with baking parchment.
2. Mix the batter: Place the butter, sugar, flour, baking powder, eggs, milk, and lemon zest into a large bowl. Beat with an electric mixer until just combined and smooth.
3. Add the berries: Toss the blueberries in a small pinch of flour, then fold them gently into the cake batter using a spatula.
4. Bake the cake: Spoon the mixture into the prepared tin and level the top. Bake for 55 to 65 minutes until a skewer inserted comes out clean.
5. Apply the drizzle: Mix the lemon juice and extra caster sugar. Spoon this evenly over the hot cake while it is still in the tin, then leave to cool completely.

Recipe Tips

• Use soft butter: Room temperature butter blends smoothly with the dry ingredients, preventing heavy streaks in the sponge.
• Flour the berries: A light coating of flour stops the blueberries from sinking straight to the bottom of the tin.
• Cool in the tin: Letting the cake cool in the tin allows the hot lemon drizzle to soak in without the cake crumbling apart.

What To Serve With Blueberry and Lemon Cake

A generous slice pairs wonderfully with a hot pot of Earl Grey tea. If you are serving it as a dessert, add a dollop of clotted cream or a spoonful of vanilla mascarpone to balance the tart lemon flavour.

How To Store

Keep the cooled cake in an airtight container at room temperature for up to 3 days. It freezes beautifully for up to 3 months if wrapped tightly in a double layer of cling film and foil.

FAQs

• Can I use frozen blueberries? Yes, but do not thaw them first. Toss them straight into the batter from frozen to prevent the colour from bleeding into the sponge.
• Why did my cake crack on top? A cracked top is perfectly normal for a loaf cake. It happens as the exterior sets before the interior finishes expanding.
• Can I use an 8-inch round tin instead? Yes, you can use a round tin, but you will need to reduce the baking time to around 40 to 45 minutes.

Nutrition

• Calories: 340 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 85 mg
• Sodium: 210 mg
• Total Carbohydrate: 45 g
• Protein: 5 g

Try More Recipes:

• Mary Berry Blackberry Cake Recipe
• Mary Berry Birthday Cake Sponge Recipe
• Mary Berry Best Victoria Sponge Cake Recipe