There’s a certain joy that comes from baking, especially when the kitchen is filled with the bright, uplifting scent of citrus and berries. I first had the pleasure of indulging in Mary Berry’s Lemon and Blueberry Cake at a cozy afternoon tea, where the flavorful combination of zesty lemon and luscious blueberries stole the show. This delightful cake, with its moist texture and glossy lemon glaze, has since become a staple in my recipe repertoire.

Whether you’re hosting a casual gathering or fancy affair, this cake is sure to impress your guests without drowning you in preparation. Best of all? It’s versatile! You can even make it gluten-free for those who need it. So, roll up your sleeves, preheat that oven, and get ready to create a dessert that brings both joy and a touch of elegance to any occasion. Let’s dive into the recipe for this delightful Lemon and Blueberry Cake that perfectly balances sweet and tangy with every bite!

Why is Mary Berry Lemon And Blueberry Cake special?

Bright, Zesty Flavor: The vibrant combination of zesty lemon and ripe blueberries creates a refreshing and appealing taste that will have everyone reaching for seconds.
Moist and Tender: Enjoy a cake that’s consistently moist, with a soft crumb that melts in your mouth.
Simple to Make: With easy-to-follow steps, even novice bakers can indulge in this delightful treat without stress.
Versatility: This cake shines on its own or with a scoop of vanilla ice cream, making it perfect for any occasion.
Gluten-Free Option: Easily adjust the recipe to cater to different dietary needs by using gluten-free flour, ensuring everyone can enjoy this scrumptious treat.

Mary Berry Lemon And Blueberry Cake Ingredients

Dive into the essentials needed to create this delightful classic!

For the Cake
Unsalted Butter (225g / 8 oz) – Adds richness and moisture; substitute with margarine for a dairy-free option.
Caster Sugar (225g / 8 oz) – Provides sweetness and moisture; granulated sugar can work as an alternative.
Large Eggs (4) – Binds ingredients and adds structure; flax eggs can replace them for a vegan version.
Self-Raising Flour (225g / 8 oz, sifted) – Offers the necessary lift for the cake; switch to gluten-free self-raising flour if needed.
Lemon Zest (1 lemon, finely grated) – Infuses the cake with vibrant citrus flavor; use freshly grated for a more intense aroma.
Lemon Juice (1 tbsp) – Enhances the lemony flavor; can be substituted with lime juice for a tangy twist.
Blueberries (200g / 7 oz) – Adds natural sweetness and moisture; frozen blueberries can be used directly without thawing.
For the Icing
Icing Sugar (175g / 6 oz, sifted) – Sweetens and decorates the cake; adjust lemon juice for the desired consistency.
Lemon Juice (for icing) – Adds tanginess; adjust based on preference for sweetness.

Now that you have all the ingredients ready, you’re just a step away from creating the unforgettable Mary Berry Lemon And Blueberry Cake!

How to Make Mary Berry Lemon And Blueberry Cake

Preheat your oven to 180°C (160°C fan/Gas 4). Prepare a round cake tin by greasing it and lining the bottom with parchment paper to ensure an easy release.
Cream together the soft unsalted butter and caster sugar until the mixture is light and fluffy, about 3-5 minutes. This step is essential for a light texture!
Incorporate the large eggs one at a time, mixing well after each addition. If the mixture curdles, don’t worry—just sprinkle in a little flour to help it come together.
Fold in the sifted self-raising flour, freshly grated lemon zest, and lemon juice until everything is just combined. Be gentle to keep the cake light and airy!
Gently Mix in the blueberries, taking care not to crush them. These little gems add bursts of flavor, so treat them with kindness.
Spoon the mixture into the prepared cake tin, smoothing the top to ensure even baking. It’ll rise beautifully in the oven!
Bake for 50-60 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean. The kitchen will smell heavenly!
Cool the cake in the tin for a few minutes before transferring it to a wire rack to cool completely. This helps maintain its moist texture.
Prepare the icing by mixing the sifted icing sugar with lemon juice until you achieve a thick, pourable consistency. Drizzle it over the cooled cake for that perfect finishing touch.

Optional: Garnish with additional blueberries on top for a pop of color!

Exact quantities are listed in the recipe card below.

Expert Tips for Mary Berry Lemon And Blueberry Cake

Keep It Light: Ensure your butter and sugar are creamed well to introduce air into the mix, resulting in a lighter cake texture.
Gentle Folding: When incorporating blueberries, fold them in gently to avoid smashing them and turning your batter a vibrant blue.
Check for Doneness: Insert a skewer into the cake’s center and check for moist crumbs; it should not come out wet, but a few crumbs are acceptable for moisture.
Avoid Overbaking: If the top begins to brown too quickly, loosely cover with aluminum foil to prevent burning while the inside continues to bake.
Perfect Icing Consistency: When mixing your icing, ensure it’s thick yet pourable; adjust lemon juice as needed to achieve your desired sweetness for the Mary Berry Lemon And Blueberry Cake.

Make Ahead Options

Mary Berry’s Lemon and Blueberry Cake is a fantastic choice for busy home cooks seeking to save time. You can prepare the cake batter and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly to maintain its freshness and prevent the blueberries from bleeding into the batter. If you prefer, you can bake the cake in advance and store it at room temperature for up to 3 days, or refrigerate it for up to 5 days. When you’re ready to enjoy it, simply prepare the glaze and drizzle it on just before serving to keep that glossy finish. With these make-ahead options, you can have a delightful dessert ready with minimal last-minute effort!

What to Serve with Mary Berry Lemon And Blueberry Cake?

Pairing delightful sides can elevate your dessert experience and make your table even more inviting.

Whipped Cream: A dollop of light whipped cream adds a rich creaminess that complements the cake’s moisture beautifully.
Vanilla Ice Cream: The creamy, sweet vanilla flavor contrasts perfectly with the tangy lemon and fresh blueberries, creating a decadent treat.
Fresh Berries: Serve alongside additional blueberries or raspberries for a burst of freshness that enhances the cake’s fruity flavors.
Lemon Sorbet: The bright, zesty flavor of lemon sorbet mirrors the cake, offering a refreshing palate cleanser after your meal.
Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing and healthy element, balancing the cake’s sweetness with natural flavors.
Sparkling Water with Lemon: Elevate your dining experience by serving sparkling water infused with lemon slices, providing an elegant and refreshing drink option.

Each of these pairings adds a unique touch to your serving experience, creating a lovely, cohesive meal that showcases the charm of Mary Berry Lemon And Blueberry Cake.

Storage Tips for Mary Berry Lemon And Blueberry Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to retain its moist and soft texture.
Fridge: If you need to keep it longer, refrigerate the cake for up to 5 days. Just remember to cover it to prevent it from drying out!
Freezer: You can freeze the Mary Berry Lemon And Blueberry Cake for up to 2 months. Wrap it tightly in clingfilm and then in aluminum foil to keep it fresh.
Reheating: To enjoy it warm, simply pop a slice in the microwave for 10-15 seconds, or allow to come to room temperature before serving for the best flavor experience.

Mary Berry Lemon And Blueberry Cake Variations

Feel free to get creative and tailor this delightful cake to your taste and dietary preferences!

Berries Swap: Replace blueberries with raspberries or chopped strawberries for a sweeter twist. Each berry brings its unique flavor and color to the table, making every bite exciting.
Dairy-Free Delight: Use plant-based butter and almond milk in place of regular butter and eggs to create a fully dairy-free cake. This option is both delicious and kind to those with dietary restrictions.
Citrus Burst: Add a splash of orange juice or some zest for a bright, citrusy flavor that complements the lemon beautifully. This unexpected touch can awaken your senses and elevate your dessert experience.
Nutty Addition: Incorporate ground almonds or chopped walnuts for a delightful crunch and nutty flavor. The added texture provides a lovely contrast to the moist cake.
Poppy Seed Twist: Stir in a tablespoon of poppy seeds for a beautiful visual touch and a slight crunch. It’s a classic combination that adds a touch of elegance to your cake.
Cheesecake Layering: Transform this cake into a delightful lemon blueberry cheesecake by adding a layer of cream cheese frosting between the two layers of cake. It’s a showstopper in terms of flavor and presentation!
Spicy Zing: A sprinkle of ginger or a dash of cinnamon adds a warm spice that mingles beautifully with the citrusy notes. This variation offers a comforting twist for those cozy gatherings.
Glamorous Toppings: Top your cake with candied lemon slices for an eye-catching garnish. The sweet, citrusy crunch will leave your guests in awe and add a special touch to your creation.

Mary Berry Lemon And Blueberry Cake Recipe FAQs

What types of blueberries should I use?
Absolutely, you can use fresh blueberries for a burst of flavor! However, if fresh ones aren’t available, frozen blueberries are a fantastic alternative. Just make sure to toss them into the batter without thawing; this helps them retain their shape and prevents bleeding into the batter.

How should I store the cake after baking?
The best way to keep your Mary Berry Lemon And Blueberry Cake fresh is to store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, refrigerate it for up to 5 days, just remember to cover it to prevent dryness!

Can I freeze the cake, and if so, how?
Yes, you can absolutely freeze your cake! Wrap it tightly in clingfilm and then in aluminum foil to ensure it stays fresh. You can freeze it for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, and just before serving, let it come to room temperature.

What if my batter curdles when adding the eggs?
No worries, this can happen! If your batter curdles, simply sprinkle in a little of the sifted self-raising flour while mixing. This should help bring your mixture back together smoothly without affecting the cake’s final texture.

Is there a gluten-free option for this recipe?
Very! You can easily make the Mary Berry Lemon And Blueberry Cake gluten-free by substituting regular self-raising flour with a gluten-free self-raising flour blend. Just check the packaging for ratios, and you’ll be good to go!

What is the best way to glaze the cake?
To achieve a beautiful glaze, mix the icing sugar with lemon juice until you reach a thick but pourable consistency. Drizzle it over the cooled cake using a spoon or a piping bag for more control. If you want a more layered look, don’t hesitate to do a double drizzle!