Easy Mary Berry Lemon and Blueberry Cake Recipe

Dive into the delight of Mary Berry's Lemon and Blueberry Cake, a simple yet irresistible recipe that combines the tangy zest of lemons with the sweet burst of blueberries. Perfect for any occasion, this cake is a favorite among UK home bakers for its moist texture, zesty flavor, and stunning presentation.

Mary Berry Lemon and Blueberry Cake Recipe Overview

Ingredients for the Lemon and Blueberry Cake

• All-purpose Flour: 2 3/4 cups plus 1 tbsp, divided to coat the blueberries and prevent them from sinking.
• Baking Powder & Baking Soda: To ensure the cake rises beautifully.
• Kosher Salt: A pinch to balance the sweetness.
• Granulated Sugar: For sweetness and structure.
• Vegetable Oil: To keep the cake moist.
• Eggs: Three large, at room temperature to emulsify the batter.
• Buttermilk: Adds a tender crumb and tanginess, complementing the lemon.
• Lemon Juice & Zest: The zest of two lemons and 1/3 cup of juice for that zesty kick.
• Vanilla Extract: A hint of vanilla enhances the flavors.
• Fresh Blueberries: Coated in flour to distribute evenly without sinking.

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Frosting Ingredients

• Cream Cheese & Unsalted Butter: For a rich, creamy frosting.
• Lemon Juice & Zest: To echo the cake's lemony flavor.
• Powdered Sugar: For sweetness and structure.

Preparation Instructions

1. Preheat your oven and prepare your baking pan with non-stick spray.
2. Mix the dry ingredients (excluding the tablespoon of flour for the blueberries) in one bowl.
3. Combine sugar and oil in another, then integrate eggs one at a time.
4. Prepare a lemon mix with buttermilk, lemon juice, zest, and vanilla, and gradually add it to the wet ingredients, alternating with the dry mix.
5. Fold in the blueberries coated in flour, pour the batter into the prepared pan, and bake until a toothpick comes out clean.
6. Frost the cooled cake with the lemon cream cheese frosting and garnish as desired.

Storage and Reheating

Store the Lemon and Blueberry Cake in the fridge for 3-4 days, wrapped or in an airtight container. It can be frozen without frosting for 2-3 months. Thaw at room temperature before frosting and serving.

Nutritional Information

A slice of this cake is rich in flavor and texture, with nutritional values varying based on ingredients and serving sizes. Generally, it provides a mix of carbohydrates, fats, and proteins along with the vitamins from the lemon and antioxidants from the blueberries.

FAQ about the Lemon and Blueberry Cake

• Can I use frozen blueberries? Yes, but thaw and drain them first to avoid excess moisture.
• Can I bake it in a loaf pan? Yes, adjust the baking time accordingly for a loaf pan.
• How do I prevent the blueberries from sinking? Coat them in flour before folding them into the batter.

This Lemon and Blueberry Cake, inspired by Mary Berry's classic baking style, is perfect for those looking to impress with a British-inspired dessert. Serve it up with a dollop of whipped cream or vanilla ice cream for the ultimate treat.