Mary Berry Lemon and Blueberry Cake Recipe

This moist, tender Mary Berry Lemon and Blueberry Cake is made with fresh lemons, juicy blueberries, and baking spread, ready in just over an hour. Slicing through the golden sponge reveals bright purple pockets of jammy fruit baked right into the crumb. I rely on this exact bake when I need a foolproof weekend dessert.

Why This Classic Works

I used to struggle with blueberries sinking straight to the bottom of my baking tins. Tossing the fruit in a spoonful of plain flour completely solved the problem, keeping them suspended in the crumb.

The all-in-one mixing method is brilliant because it prevents over-working the batter. You get a consistently soft texture without spending ages creaming the butter and sugar.

Mary Berry Lemon and Blueberry Cake Ingredients

• 225g baking spread or softened unsalted butter
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 2 lemons, zested
• 200g fresh blueberries
• 1 tbsp plain flour (for tossing the berries)
• 150g icing sugar
• 2 tbsp lemon juice

How To Make Mary Berry Lemon and Blueberry Cake

1. Prep the oven: Preheat your oven to 160C fan and line a 20cm round deep cake tin with baking parchment.
2. Coat the berries: In a small bowl, toss the fresh blueberries with one tablespoon of plain flour until completely coated.
3. Mix the batter: Beat the baking spread, caster sugar, self-raising flour, baking powder, eggs, and lemon zest in a large bowl until smooth.
4. Fold and bake: Gently fold the flour-coated blueberries into the batter, pour it into the prepared tin, and bake for 45 to 50 minutes until a skewer comes out clean.
5. Add the drizzle: Mix the icing sugar and lemon juice until smooth, then spoon it over the completely cooled cake.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the batter to curdle and negatively affect the final rise.
• Check the bake early: Ovens vary significantly, so test the centre of the cake with a skewer five minutes before the timer ends.
• Cool completely before icing: Adding the sweet lemon glaze to a warm sponge will cause it to melt and run straight off the edges.

What To Serve With Lemon and Blueberry Cake

A thick slice of Lemon and Blueberry Cake needs nothing more than a hot pot of Earl Grey tea. If you want a proper dessert feel, serve it with a generous dollop of clotted cream or natural yoghurt.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. You can freeze the un-iced sponge for up to three months by wrapping it tightly in cling film and foil.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first or they will bleed into the batter. Toss them in flour straight from the freezer.

Why did my cake dip in the middle?

Opening the oven door too early causes a sudden drop in temperature. Wait until at least 40 minutes have passed before checking the sponge.

Can I make this in a loaf tin?

You can, but a 2lb loaf tin requires a longer bake time of around 60 to 65 minutes at a slightly lower temperature.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 85 mg
• Sodium: 220 mg
• Total Carbohydrate: 52 g
• Protein: 5 g

Try More Recipes:

• Mary Berry Lemon Yogurt Cake Recipe
• Mary Berry Lemon Traybake Recipe
• Mary Berry Lemon Raspberry Cake Recipe