Mary Berry Lemon And Blueberry Cake

This delicious Mary Berry Lemon and Blueberry Cake is made with simple ingredients like eggs, granulated sugar, sour cream, all-purpose flour, and fresh blueberries. This delightful Lemon and Blueberry Cake recipe creates a dessert that takes about 1 hour to prepare and can serve up to 8 people.

Mary Berry Lemon And Blueberry Cake Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1 cup sour cream, (8oz)
• 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
• Powdered sugar to dust the top, optional

How To Make Mary Berry Lemon And Blueberry Cake

1. Prepare the Oven and Pan: Preheat your oven to 375˚F. Grease a 9-inch springform pan lightly with butter and line the bottom with parchment paper to ensure easy release.
2. Mix Eggs and Sugar: Attach a whisk to your mixer and beat the 2 large eggs and 1 cup of granulated sugar on high speed for 5 minutes until the mixture is thick and pale in color.
3. Add Wet Ingredients: Into the egg mixture, whisk in 1 cup of sour cream, 1/2 cup of oil, 1 tsp of vanilla extract, and 1/4 tsp of salt until well combined.
4. Combine Dry Ingredients: In a separate bowl, mix 2 cups of all-purpose flour with 2 tsp of baking powder.
5. Incorporate Flour Mixture: Gradually add the flour mixture to the wet ingredients, folding in one-third at a time to avoid overmixing. After adding all the flour, stir in the zest from 1 lemon and 1 tbsp of lemon juice.
6. Prepare Blueberries: In a medium bowl, gently toss 16 oz of fresh blueberries with 1/2 tbsp of cornstarch and 1 tsp of lemon juice until the blueberries are evenly coated and no dry cornstarch remains.
7. Layer the Batter and Blueberries: Spread half of the cake batter evenly into the prepared springform pan. Sprinkle half of the prepared blueberries over the batter.
8. Add Remaining Batter and Blueberries: Gently pour the remaining batter over the blueberries and smooth out the top. Scatter the remaining blueberries evenly across the top, pressing them slightly into the batter.
9. Bake the Cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and Serve: Allow the cake to cool in the pan for 10 to 15 minutes before removing the ring. Let it cool to room temperature or serve slightly warm. Optionally, dust with powdered sugar before serving.

Recipe Tips

• Prevent Sinking Blueberries: Toss your blueberries in flour before adding them to the batter to help prevent them from sinking to the bottom during baking.
• Perfect Zest Technique: Use a microplane zester for the lemon to get fine zest without the bitter white pith, enhancing the cake’s lemony flavor.
• Even Baking: Rotate your cake halfway through baking to ensure even browning and cooking, as ovens can have hot spots.
• Test for Doneness: Check if your cake is ready by using a toothpick. If it comes out clean with no batter, the cake is perfectly baked.

What To Serve With Lemon And Blueberry Cake

Serve your delightful Lemon and Blueberry Cake with lemon sorbet, whipped cream, mint sprigs, vanilla ice cream, and a drizzle of blueberry compote.

You can also pair it with a light dusting of cinnamon sugar, elderflower syrup, or fresh peach slices for a refreshing twist.

How To Store Lemon And Blueberry Cake

To Refrigerate: Wrap your Lemon and Blueberry Cake in cling film or keep it in an airtight container. It stays fresh and moist for up to 5 days when refrigerated properly. Make sure the cake is completely cool before wrapping to avoid condensation.

To Freeze: Lemon and Blueberry Cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving to maintain the best texture and flavor.

How To Reheat Lemon And Blueberry Cake

In The Oven: To reheat your Lemon and Blueberry Cake, warm it in the oven at 350°F for about 10 minutes. Cover with foil to prevent drying out.

In The Microwave: For a quick warm-up, place a slice of the cake in the microwave and heat for 10-15 seconds. Keep an eye on it to avoid overheating, which can dry out the cake.

In The Air Fryer: Reheat slices of Lemon and Blueberry Cake in the air fryer at 300°F for about 3-4 minutes.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries if fresh aren’t available. Do not thaw them before use; toss them directly in cornstarch as you would with fresh to prevent bleeding into the batter.

How long should the cake cool before I remove it from the pan?

Let the cake cool in the pan on a wire rack for about 10 to 15 minutes. This allows the cake to firm up enough to be removed without breaking.

Mary Berry Lemon And Blueberry Cake Nutrition Facts

Amount Per Serving

• Calories 439
• Total Fat 20g
• Saturated Fat 11g
• Trans Fat 0g
• Cholesterol 104mg
• Sodium 256mg
• Potassium 112.3mg
• Total Carbohydrates 60g
• Dietary Fiber 1.5g
• Sugars 41g
• Protein 5.5g

Try More Mary Berry Recipes:

• Mary Berry’s Boiled Fruit Cake
• Mary Berry Mississippi Mud Pie
• Mary Berry Marble Cake