Mary Berry Lemon and Blueberry Cake: A Zesty Delight
Mary Berry's Lemon and Blueberry Cake is a delightful fusion of tangy lemon and sweet blueberries, resulting in a moist and flavorful cake. This recipe is a testament to Berry's expertise in creating simple yet delicious bakes, making it a perfect treat for various occasions or a comforting dessert at home.
Ingredients List
For the Cake:
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 medium lemon (zest and juice, divided)
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries
- Optional: Powdered sugar for dusting
For the Lemon Glaze (Optional):
- Juice of 1/2 lemon
- 1 tablespoon sugar
Preparation Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch springform pan by buttering and lining the bottom with parchment paper.
- Beat eggs and sugar until thick and pale (about 5 minutes).
- Whisk in sour cream, oil, vanilla extract, and salt.
- Gradually add flour and baking powder to the mixture, stirring to combine.
- Stir in lemon zest and juice.
- Toss blueberries with cornstarch and lemon juice, then layer them with the batter in the pan.
- Bake for 45 to 55 minutes. Check for doneness with a toothpick.
- Allow cooling before serving. Optionally, dust with powdered sugar or drizzle with lemon glaze.
Storage and Reheating
- Refrigeration: Store in a sealed container for 3-4 days.
- Freezing: Wrap individual slices and freeze for up to 3 months. Thaw in the fridge overnight.
- Reheating: Warm in a 325°F oven for 10-15 minutes or microwave in short bursts.
Nutritional Information
- Calories: 439 per serving
- Total Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 104mg
- Sodium: 256mg
- Total Carbohydrates: 60g
- Dietary Fiber: 1.5g
- Sugars: 41g
- Protein: 5.5g
Frequently Asked Questions
- Can I use frozen blueberries? Yes, but thaw and drain them first.
- Why is my cake dense? Possible causes include a low oven temperature or overmixing the batter.
- How can I prevent the cake from falling apart? Properly butter the pan or use parchment paper.
- What if the cake is browning too quickly? Cover loosely with aluminum foil.
- Can I make this cake in advance? Yes, it keeps well for a few days.
Mary Berry's Lemon and Blueberry Cake offers a delightful balance of tart and sweet flavors. Perfect for any occasion, it's a versatile recipe that's sure to impress. Whether served at a gathering or enjoyed as a personal treat, this cake's zesty and fruity notes make it a memorable dessert.