Mary Berry Lemon And Blueberry Cake

Mary Berry Lemon And Blueberry Cake

Mary Berry’s Lemon and Blueberry Cake loaf is a beautiful celebration of the tasty blend of lemon zest and one pound of luscious blueberries. This 55-minute culinary marvel strikes the ideal balance between sweet and sour.

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💗 Why You’ll Love This Lemon & Blueberry Cake Recipe:

  • Balanced Sweetness: Granulated sugar and blueberries hit the sweet spot.
  • Easy Prep: Simple steps for bakers of all levels.
  • Blueberry Burst: Juicy berries for flavor and color.
  • Versatile Delight: Perfect for any occasion, warm or room temperature.

❓ What Is Mary Berry’s Lemon And Blueberry Cake Recipe?

Mary Berry’s Lemon and Blueberry Cake is a delightful sweet loaf made with sour cream, olive oil, and a plethora of fresh fruit, including blueberries and lemon zest, to create a moist and savory cake.

Mary Berry Lemon And Blueberry Cake
Mary Berry Lemon And Blueberry Cake

🍇 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. Set oven temperature to 375˚F. Prepare a 9-inch springform pan by lightly buttering it and lining the bottom with parchment paper.
  2. Using a whisk attachment and high speed, beat 2 eggs and 1 cup sugar for 5 minutes, or until the mixture is thick and pale in color.
  3. Whisk in the sour cream, oil, vanilla extract, and salt until thoroughly blended, then add 1 cup, 1/2 cup, 1 teaspoon, and 1/4 teaspoon.
  4. Add the 2 cups of flour and 2 teaspoons of baking powder to the batter, stirring to combine after each addition (DO NOT OVERMIX).
  5. Add the flour mixture to the batter one-third of the way at a time. Lastly, stir in 1/2 tablespoon of zest and 1 tablespoon of lemon juice while mixing.
  6. Gently rinse the blueberries and set them aside to drain. In a medium-sized bowl, add blueberries, 1/2 tablespoon of cornstarch, and 1 teaspoon of lemon juice.
  7. Stir until thoroughly mixed and no trace of dry white cornstarch is left.
  8. Evenly spread half of the batter into the springform pan that has been prepped. Add half of the blueberries on top.
  9. Drizzle the remaining batter over the top, then equally distribute the remaining blueberries on top, pressing them into the batter just a little bit (about halfway).
  10. Bake for 45 to 55 minutes or until a toothpick inserted in the middle retrieves no residue.
  11. Leave the cake in the pan for 10 to 15 minutes, then take off the ring and let it cool to room temperature or slightly warm. Top with powdered sugar and serve.

💭 Recipe Tips

  • Room Temperature Ingredients: Ensure eggs, sour cream, and other dairy are at room temperature for a smoother batter.
  • Gentle Mixing: Avoid overmixing the batter to maintain a light and fluffy texture in the finished cake.
  • Toothpick Test: Use a toothpick to check for doneness; it should come out clean to indicate the cake is fully baked.
Mary Berry Lemon And Blueberry Cake
Mary Berry Lemon And Blueberry Cake

🍨 What Goes Well With Lemon And Blueberry Cake?

Add a harmonious blend of flavors to a lemon and blueberry cake by sprinkling on whipped cream, ice cream, lemon glaze, white chocolate shavings, and coconut flakes.

🎚 How To Store Leftover Lemon And Blueberry Cake?

  • In The Fridge: Leftover lemon and blueberry cake can be refrigerated for 3 to 4 four days when kept in a sealed container.
  • In The Freezer: You may freeze leftover lemon and blueberry cake for up to 3 months after wrapping each slice in foil and putting them in a freezer-safe bag. Let thaw in the fridge overnight.

🥵 How To Reheat Lemon And Blueberry Cake?

  • Oven: Bring oven temperature to 325° then set lemon and blueberry cake in a covered oven-safe dish and heat for 10 to 15 minutes, or until warm.
  • Microwave: Throw lemon and blueberry cake in a microwave-safe dish and heat for 15 to 30 seconds bursts until warmed.

FAQs

Why is my lemon and blueberry cake dense?

Your lemon and blueberry cake might be dense if the oven temperature is too low; ensure it reaches the specified temperature for proper leavening.

How do you keep lemon and blueberry cake from falling apart?

Prevent lemon and blueberry cake from falling apart by thoroughly buttering the pan or using parchment paper for easy removal before baking.

Why did my lemon and blueberry cake not rise?

Your lemon and blueberry cake may not rise if you delay placing it in the oven promptly; swift oven entry ensures optimal leavening.

Why did my lemon and blueberry cake turn out dry?

Your lemon and blueberry cake may have turned out dry due to overmixing, overbaking, using too much flour, or not incorporating enough liquids.

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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

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Lemon And Blueberry Cake

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time: 10 minutesTotal time:1 hour 20 minutesServings:10 servingsCalories:493 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Lemon and Blueberry Cake loaf is a beautiful celebration of the tasty blend of lemon zest and one pound of luscious blueberries. This 55-minute culinary marvel strikes the ideal balance between sweet and sour.

Ingredients

Instructions

  1. Set oven temperature to 375˚F. Prepare a 9-inch springform pan by lightly buttering it and lining the bottom with parchment paper.
  2. Whisk in the sour cream, oil, vanilla extract, and salt until thoroughly blended, then add 1 cup, 1/2 cup, 1 teaspoon, and 1/4 teaspoon.
  3. Using a whisk attachment and high speed, beat 2 eggs and 1 cup sugar for 5 minutes, or until the mixture is thick and pale in color.
  4. Add the 2 cups of flour and 2 teaspoons of baking powder to the batter, stirring to combine after each addition (DO NOT OVERMIX).
  5. Add the flour mixture to the batter one-third of the way at a time. Lastly, stir in 1/2 tablespoon of zest and 1 tablespoon of lemon juice while mixing.
  6. Gently rinse the blueberries and set them aside to drain. In a medium-sized bowl, add blueberries, 1/2 tablespoon of cornstarch, and 1 teaspoon of lemon juice.
  7. Stir until thoroughly mixed and no trace of dry white cornstarch is left.
  8. Evenly spread half of the batter into the springform pan that has been prepped. Add half of the blueberries on top.
  9. Drizzle the remaining batter over the top, then equally distribute the remaining blueberries on top, pressing them into the batter just a little bit (about halfway).
  10. Bake for 45 to 55 minutes or until a toothpick inserted in the middle retrieves no residue.
  11. Leave the cake in the pan for 10 to 15 minutes, then take off the ring and let it cool to room temperature or slightly warm. Top with powdered sugar and serve.

Notes

  • Room Temperature Ingredients: Ensure eggs, sour cream, and other dairy are at room temperature for a smoother batter.
    Gentle Mixing: Avoid overmixing the batter to maintain a light and fluffy texture in the finished cake.
    Toothpick Test: Use a toothpick to check for doneness; it should come out clean to indicate the cake is fully baked.
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