Mary Berry Lemon and Blueberry Cake is made with milk, lemon zest, fresh lemon juice, all-purpose flour, baking soda, salt, blueberries, unsalted butter, granulated sugar, and eggs. This tasty Mary Berry Lemon and Blueberry Cake recipe creates a delicious dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 8-10 people.
Ingredients Needed
For the Cake:
- ½ cup (120 ml) milk
- 1 tablespoon (packed) grated lemon zest
- 2 tablespoons (30 ml) fresh lemon juice
- 2 cups + 1 teaspoon (250 g) all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (150 g) blueberries (if using frozen, do not defrost)
- 1 stick (½ cup / 115 g) unsalted butter, softened
- 1¼ cups (250 g) granulated sugar
- 2 large eggs
For the Glaze:
- ¾ cup (90 g) confectioners’ sugar
- ¼ teaspoon (packed) lemon zest
- 1½ tablespoons (22.5 ml) fresh lemon juice
How To Make Lemon And Blueberry Cake
- Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9×5-inch (23×13 cm) metal loaf pan with nonstick spray, line the bottom with parchment paper, and spray again.
- Prepare Milk Mixture: In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes (it will curdle; that’s okay).
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups (250 g) flour, baking soda, and salt. Toss the blueberries with the remaining teaspoon of flour and set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides, then beat in the eggs one at a time, mixing well after each addition.
- Combine Mixtures: With the mixer on low speed, add a third of the flour mixture, then half of the milk mixture. Repeat with another third of the flour, the rest of the milk, and finally the remaining flour. Gently fold in the flour-dusted blueberries using a spatula.
- Bake: Transfer the batter to the prepared pan and smooth the top. Bake for 50-60 minutes until golden brown and a tester comes out clean. Let cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- Make the Glaze: In a small bowl, mix the confectioners’ sugar, lemon zest, and lemon juice. Adjust the consistency with more sugar or lemon juice as needed (it should be thick but pourable).
- Glaze the Cake: Spoon the glaze over the cooled cake, allowing it to drip down the sides. Let it set for 10-15 minutes before slicing and serving.
Recipe Tips
- Use Fresh Ingredients: For the best flavor, use fresh lemons and high-quality blueberries. Avoid overripe fruit as it can affect the cake’s texture.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them mix better and creates a lighter cake.
- Don’t Overmix: After adding the flour, mix just until combined. Overmixing can make the cake tough instead of light and fluffy.
- Check for Doneness: Start checking the cake at 50 minutes. It’s done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Glazing: Let the cake cool completely before adding the glaze. If it’s still warm, the glaze will melt and not set properly.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lemon and Blueberry Cake cool until it reaches room temperature. Then, place it in a covered container or wrap it tightly in plastic wrap. The cake can be stored in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. To serve, thaw the cake in the refrigerator overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (approximately 100g)
- Calories: 260
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry All Bran Tea Bread
- Mary Berry Easy Fruit Cake
- Mary Berry Beef Florentine
- Mary Berry Apple And Cinnamon Cake
Mary Berry Lemon And Blueberry Cake
Description
Mary Berry Lemon and Blueberry Cake is made with milk, lemon zest, fresh lemon juice, all-purpose flour, baking soda, salt, blueberries, unsalted butter, granulated sugar, and eggs. This tasty Mary Berry Lemon and Blueberry Cake recipe creates a delicious dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 8-10 people.
Ingredients
For the Cake:
For the Glaze:
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9×5-inch (23×13 cm) metal loaf pan with nonstick spray, line the bottom with parchment paper, and spray again.
- Prepare Milk Mixture: In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes (it will curdle; that’s okay).
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups (250 g) flour, baking soda, and salt. Toss the blueberries with the remaining teaspoon of flour and set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides, then beat in the eggs one at a time, mixing well after each addition.
- Combine Mixtures: With the mixer on low speed, add a third of the flour mixture, then half of the milk mixture. Repeat with another third of the flour, the rest of the milk, and finally the remaining flour. Gently fold in the flour-dusted blueberries using a spatula.
- Bake: Transfer the batter to the prepared pan and smooth the top. Bake for 50-60 minutes until golden brown and a tester comes out clean. Let cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- Make the Glaze: In a small bowl, mix the confectioners’ sugar, lemon zest, and lemon juice. Adjust the consistency with more sugar or lemon juice as needed (it should be thick but pourable).
- Glaze the Cake: Spoon the glaze over the cooled cake, allowing it to drip down the sides. Let it set for 10-15 minutes before slicing and serving.
Notes
- Use Fresh Ingredients: For the best flavor, use fresh lemons and high-quality blueberries. Avoid overripe fruit as it can affect the cake’s texture.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them mix better and creates a lighter cake.
- Don’t Overmix: After adding the flour, mix just until combined. Overmixing can make the cake tough instead of light and fluffy.
- Check for Doneness: Start checking the cake at 50 minutes. It’s done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Glazing: Let the cake cool completely before adding the glaze. If it’s still warm, the glaze will melt and not set properly.
Mary Berry Lemon And Blueberry Cake