Mary Berry’s Blueberry Loaf Cake is made with unsalted butter, caster sugar, unwaxed lemons, free-range eggs, plain flour, baking powder, ground almonds, salt, milk, fresh blueberries, and granulated sugar. This delicious Blueberry Loaf Cake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 200g/7oz unsalted butter softened (plus extra for greasing)
- 175g/6oz caster sugar
- 3 unwaxed lemons (zest from 2 lemons and juice from 3 lemons)
- 3 free-range eggs, lightly beaten
- 200g/7oz plain flour
- 2½ tsp baking powder
- 50g/1¾oz ground almonds
- Pinch of salt
- 2 tbsp milk
- 150g/5½oz fresh blueberries
- 4 tbsp granulated sugar
How To Make Blueberry Loaf Cake
- Preheat the oven: Preheat to 180°C/160°C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper.
- Cream the butter and sugar: Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light, and fluffy. Add the lemon zest.
- Add the eggs: Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl.
- Mix the dry ingredients: Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk, and juice from 1 lemon. Mix on a slow speed until smooth and combined.
- Layer the mixture and blueberries: Spoon one-third of the mixture into the prepared tin, level the surface, and scatter with one-third of the blueberries. Repeat this layering until all the mixture and blueberries are used.
- Bake the cake: Bake on the middle shelf of the oven for about 1 hour or until golden brown and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes.
- Prepare the lemon drizzle: Mix the remaining lemon juice with the granulated sugar. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold.
- Serve: Cut into slices and serve.
Recipe Tips
- Ensure the butter is softened: Make sure your butter is at room temperature before creaming it with sugar. This helps achieve a light and fluffy texture in the cake.
- Use room temperature eggs: Bring the eggs to room temperature before adding them to the mixture. This helps them blend more easily and evenly with the other ingredients.
- Sift dry ingredients: Sift the flour and baking powder together to prevent lumps and ensure an even distribution of the leavening agent in the batter.
- Gently fold in blueberries: When adding blueberries to the batter, fold them in gently to avoid breaking them and to keep the batter from turning purple.
- Check cake doneness: Start checking the cake 5 minutes before the recommended baking time is up by inserting a skewer into the center. The cake is done when the skewer comes out clean.
How To Store Leftovers?
- Refrigerate: Let the leftover Blueberry Loaf Cake cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: Wrap the cooled Blueberry Loaf Cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, remove from the freezer and let it defrost at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice (of 8 servings)
- Calories: 276
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 84mg
- Sodium: 112mg
- Potassium: 142mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Plum Chutney
- Mary Berry Eccles Cakes
- Mary Berry Buttermilk Cake
- Mary Berry Chicken Supreme Recipe
Mary Berry Blueberry Loaf Cake
Description
Mary Berry’s Blueberry Loaf Cake is made with unsalted butter, caster sugar, unwaxed lemons, free-range eggs, plain flour, baking powder, ground almonds, salt, milk, fresh blueberries, and granulated sugar. This delicious Blueberry Loaf Cake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/160°C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper.
- Cream the butter and sugar: Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light, and fluffy. Add the lemon zest.
- Add the eggs: Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl.
- Mix the dry ingredients: Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk, and juice from 1 lemon. Mix on a slow speed until smooth and combined.
- Layer the mixture and blueberries: Spoon one-third of the mixture into the prepared tin, level the surface, and scatter with one-third of the blueberries. Repeat this layering until all the mixture and blueberries are used.
- Bake the cake: Bake on the middle shelf of the oven for about 1 hour or until golden brown and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes.
- Prepare the lemon drizzle: Mix the remaining lemon juice with the granulated sugar. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold.
- Serve: Cut into slices and serve.
Notes
- Ensure the butter is softened: Make sure your butter is at room temperature before creaming it with sugar. This helps achieve a light and fluffy texture in the cake.
- Use room temperature eggs: Bring the eggs to room temperature before adding them to the mixture. This helps them blend more easily and evenly with the other ingredients.
- Sift dry ingredients: Sift the flour and baking powder together to prevent lumps and ensure an even distribution of the leavening agent in the batter.
- Gently fold in blueberries: When adding blueberries to the batter, fold them in gently to avoid breaking them and to keep the batter from turning purple.
- Check cake doneness: Start checking the cake 5 minutes before the recommended baking time is up by inserting a skewer into the center. The cake is done when the skewer comes out clean.
Mary Berry Blueberry Loaf Cake