Mary Berry Blueberry Cake Recipe

This soft, fluffy Mary Berry Blueberry Cake is made with fresh blueberries, butter, and lemon zest and ready in just over an hour. Slicing through the golden crust reveals vibrant bursts of baked berries suspended perfectly in the tender crumb. I love making this for weekend teas when I want something simple yet comforting.

Why This Classic Works

I used to struggle with berries sinking straight to the bottom of the tin. Tossing them in a tiny spoonful of flour before folding them into the thick batter fixes this completely.

The lemon zest adds a brilliant brightness that cuts through the rich, buttery sponge. I learned that keeping the butter properly softened makes the whole mixing process entirely foolproof.

Mary Berry Blueberry Cake Ingredients

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 lemon, zested
• 200g fresh blueberries
• 1 tbsp plain flour (for dusting berries)

How To Make Mary Berry Blueberry Cake

1. Prep the oven and tin: Preheat your oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking parchment.
2. Mix the batter: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time.
3. Fold in the dry ingredients: Gently fold in the self-raising flour, baking powder, and lemon zest until just combined.
4. Coat the berries: Toss the blueberries with the plain flour in a small bowl, then gently fold them into the cake mixture.
5. Bake the cake: Pour the batter into the prepared tin and level the top. Bake for 45 to 55 minutes until a skewer comes out clean.
6. Cool before serving: Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the butter mixture to curdle.
• Do not overmix: Once you add the flour, fold it in gently to keep the sponge light.
• Check the center: Ovens vary, so test the middle with a skewer to ensure it is fully baked.

What To Serve With Blueberry Cake

Serve this with a generous dollop of clotted cream or a simple dusting of icing sugar. A cup of Earl Grey tea is the ideal companion for afternoon snacking.

How To Store

Store the cooled 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 2 months.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first. Toss them straight into the batter frozen to prevent the colour bleeding.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early. Make sure the cake is mostly baked before checking on it.

Can I use a different tin?

You can use a loaf tin, but you will need to increase the baking time to about an hour.

Nutrition

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 150mg
• Total Carbohydrate: 38g
• Protein: 4g

Try More Recipes:

• Mary Berry Strawberry Cake Recipe
• Mary Berry Paradise Chocolate Cake Recipe
• Mary Berry Malted Chocolate Cake Recipe