This is the kind of cake you make when the weather’s teasing spring — still a chill in the air, but the light’s golden and you’ve got blueberries on the counter and a lemon that smells too good not to zest. I first baked this on a quiet Sunday, no occasion, no guests — just a craving for something bright and soft and sweet.
It’s got that cheerful zing from the lemon and those lovely bursts of blueberry that go jammy in the oven. The smell alone could cheer up a moody kitchen. And yes, the top sometimes cracks a bit. That’s okay. It’s not meant to be perfect — it’s meant to be yours.
Why You’ll Love It
- You don’t need to be Mary Berry to pull this off — it’s beginner-friendly but still feels special.
- The lemon gives it lift, but it’s not face-puckering tart.
- Blueberries go gooey inside, like little sweet pockets of joy.
- You can serve it warm or cold, plain or dressed up.
- It keeps well for a few days, though good luck making it last that long.
- It’s a loaf cake, but it eats like a hug.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream (about 8 oz)
- ½ cup light olive oil (or any neutral oil)
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 medium lemon (zest and juice, divided)
- ½ Tbsp cornstarch
- 16 oz fresh blueberries
- Powdered sugar, for dusting (optional)
How to Make It
Whip up the egg base:
Crack the eggs into a big bowl, add the sugar, and beat with a whisk or hand mixer for about 5 minutes. It should look pale and fluffy — like soft sunshine.
Add your wet ingredients:
Whisk in the sour cream, oil, vanilla, salt, and most of your lemon zest and juice (save a bit for the berries). It’ll look silky and smell amazing already.
Bring in the dry:
Sift together the flour and baking powder. Add it to the wet mixture in stages — gently fold, don’t beat the life out of it. Lumps are fine.
Prep the berries:
Rinse the blueberries and pat them dry (ish). In a separate bowl, toss them with the cornstarch and a splash of that lemon juice you saved. This keeps them from sinking like stones.
Layer it up:
Grease a 9-inch springform pan, line the bottom, and pour in half the batter. Scatter over half the berries. Repeat with the rest of the batter and the remaining berries — press them in just a bit.
Bake and sniff:
Slide it into a 375°F (190°C) oven and bake for 45–55 minutes. Your kitchen will smell like a bakery. Stick a toothpick in — if it comes out clean, it’s done.
Cool and sugar-dust:
Let it cool in the tin for 10–15 minutes, then release the springform and cool it the rest of the way. Dust with powdered sugar if you fancy, or just slice and devour.
Common Mistakes and How to Dodge Them
Why did my blueberries sink?
They weren’t coated in cornstarch or the batter was too loose. Gently folding them in helps suspend them better.
Cake turned out too dense?
Overmixed the batter, most likely. It’s tempting, I know. But go light-handed after the flour goes in.
It’s dry — what happened?
Probably overbaked. Start checking it at 45 minutes. Ovens have moods, and yours might run hot.
Why’s it falling apart when I slice it?
It needs to cool a bit more — warm cake is fragile. (But still delicious, so I won’t judge.)
Storage and Reheating
Fridge:
Wrap and store for up to 4 days. It’s great cold with tea or warmed slightly for breakfast.
Freezer:
Wrap slices in foil and stash in a freezer bag. Keeps for up to 3 months. Thaw in the fridge overnight.
Reheat:
- Oven: 325°F (160°C) for 10 minutes, covered loosely.
- Microwave: 15–20 seconds does the trick.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but don’t thaw them first. Toss them with cornstarch straight from frozen to avoid streaky batter.
What can I swap sour cream for?
Plain Greek yogurt works great — same texture and tang.
Can I make this in a loaf pan?
Sure can, just check doneness with a skewer — it might take a few minutes longer to bake.
What else can I add?
White chocolate chips, chopped nuts, or a simple lemon glaze. Or leave it as is — it doesn’t need much.
Nutrition Facts (Per Serving)
- Calories: 439
- Total Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 104mg
- Sodium: 256mg
- Carbohydrates: 60g
- Sugar: 41g
- Fibre: 1.5g
- Protein: 5.5g
Try More Mary Berry Recipes:
Mary Berry Lemon And Blueberry Cake
Description
Moist, zesty lemon cake dotted with juicy blueberries — simple to make, stunning to serve, and impossible to resist.
Ingredients
Instructions
- Whisk eggs and sugar until thick and pale.
- Add sour cream, oil, vanilla, salt, lemon zest and juice. Mix gently.
- Sift in flour and baking powder; fold just until combined.
- Toss berries with cornstarch and remaining lemon juice.
- Layer half the batter, half the berries, then repeat.
- Bake at 375°F (190°C) for 45–55 minutes.
- Cool in pan, then dust with sugar if desired.
Notes
- Don’t overmix — gentle folding keeps it light.
- Use cornstarch to stop the berries sinking.
- Test with a skewer for doneness.
- Keeps well for a few days and freezes beautifully.