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Mary Berry Lemon and Blueberry Cake Recipe

Mary Berry Lemon and Blueberry Cake Recipe

Mary Berry’s Lemon and Blueberry Cake is a delightful treat that never fails to bring smiles to the table.

You’ll love how the tartness of fresh lemons pairs perfectly with the sweetness of blueberries in every bite.

I always recommend using fresh blueberries for a burst of flavor and a touch of lemon zest to elevate the cake’s aroma.

One reason I adore this recipe is because it’s both moist and light, making it perfect for any occasion.

Remember to preheat your oven to 350°F and grease your loaf pan well for easy removal.

How to Make Mary Berry Lemon and Blueberry Cake

Ingredients

  • 2 large Eggs
  • 1 cup Sugar
  • 2 3/4 cups Flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Vegetable oil
  • 1 cup Milk
  • 1 Lemon (zested and juiced)
  • 1 cup Blueberries (fresh or frozen)
  • 1 tbsp Cornstarch
  • 1 tbsp Butter (for greasing)

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F (175°C).

Lightly grease and line a round cake tin with parchment paper.

Step 2:

In a bowl, mix the 2 3/4 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

Set aside.

Step 3:

In a separate large bowl, beat the 1 cup of sugar with 1/2 cup of vegetable oil.

Add the eggs one at a time, beating well after each addition.

Step 4:

Add the zest of 1 lemon, then the juice.

Mix well to combine.

Step 5:

Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk.

Begin and end with the dry mixture.

Step 6:

In a medium bowl, toss the 1 cup of blueberries with 1 tablespoon of cornstarch until well-coated.

Gently fold the blueberries into the batter.

Step 7:

Pour the batter into the prepared cake tin.

Smooth the top with a spatula for even baking.

Step 8:

Bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean.

Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks for Making This Recipe

zesting lemons for blueberry cake

Use Fresh Lemons

Fresh lemon zest and juice add the brightest flavor.

Bottled lemon juice might not give the same zing.

Blueberry Tip

If you’re using frozen blueberries, do not thaw them before adding to the batter.

It helps to prevent them from sinking to the bottom.

Room Temperature Ingredients

Make sure your eggs and milk are at room temperature before starting.

This helps the batter mix more evenly and leads to better cake texture.

Avoid Overmixing

After you add the flour mixture, mix just until combined.

Overmixing can make the cake dense and tough.

What to Serve with Mary Berry Lemon and Blueberry Cake

Classic Whipped Cream

A dollop of whipped cream can add a light and airy contrast to your slice of Mary Berry Lemon and Blueberry Cake.

The creaminess balances the tartness of the lemon and the sweetness of the blueberries.

Vanilla Ice Cream

Pair your slice with a scoop of vanilla ice cream to add a refreshing and cool element.

The smoothness of the ice cream complements the texture of the cake perfectly.

Lemon Curd

A spoonful of lemon curd can enhance the citrus flavors in the cake.

Drizzle a bit on top, or serve it on the side for extra zing.

Fresh Fruit Salad

Consider serving a fresh fruit salad with strawberries, raspberries, and mint leaves.

The freshness of the fruit adds a burst of color and flavor to your dessert plate.

Honeyed Ricotta

Spread a bit of honeyed ricotta on the side for a unique twist.

The mild sweetness of honey combined with the creamy ricotta provides a delightful contrast to the cake.

Variations and Substitutions

You can switch up the fruit in the lemon and blueberry cake by using raspberries instead of blueberries. You will get a deliciously tangy twist with raspberries!

If you are out of lemons, try using lime zest and juice. It provides a citrusy pop that pairs fantastically with the blueberries.

Try substituting plain yogurt for milk if you want a richer, more moist cake. Yogurt adds a lovely tang and keeps the cake super tender.

You can replace half of the all-purpose flour with almond flour for a slightly nutty flavor. It also adds a wonderful texture to your cake.

For those avoiding dairy, replace butter with a plant-based margarine. Similarly, use almond or soy milk in place of regular milk.

Be creative with your spices! Add a teaspoon of ground ginger or a pinch of nutmeg to the batter. These spices complement the lemon and blueberry flavors beautifully.

Drizzle some lemon glaze on top instead of just dusting with powdered sugar. The glaze combines lemon juice and powdered sugar for an extra zingy finish.

If you prefer a simpler approach, making this as a sheet cake instead of a layered one is perfectly fine. It’s easier to serve and just as delightful.

Experiment freely with these variations, and you might discover your new favorite version of this classic cake!

How to Store Leftover Mary Berry Lemon and Blueberry Cake

Cooling the Cake

You should always allow the cake to cool completely on a wire rack before storing it.

This prevents any condensation from forming, which can make the cake soggy.

Storing in an Airtight Container

Once the cake is completely cool, place it into an airtight container to keep it fresh.

Store at room temperature if you’ll eat it within two days; otherwise, refrigerate it.

Freezing for Longer Storage

If you need to keep the cake for more than a few days, freezing is a great option.

Wrap each slice tightly in plastic wrap, then put them in a zip-top freezer bag.

Label the bag with the date to keep track of its freshness.

Tips for Best Results

For best flavor and texture, bring the cake slices to room temperature before enjoying them.

You can also add a little fresh lemon zest before serving to refresh the flavors.

Common Mistakes to Avoid

Overmixing the Batter

You should mix the batter until just combined to keep it light and fluffy.

Overmixing can make the cake dense and tough.

Improperly Preparing the Pan

It’s crucial to grease and line your pan to prevent sticking.

Skipping this step could ruin your hard work when you try to remove the cake.

Adding Too Many Blueberries

Limit the blueberries to avoid a soggy cake.

Too many blueberries can sink to the bottom and make the texture uneven.

mary berry lemon and blueberry cake

Mary Berry Lemon and Blueberry Cake Recipe

Mary Berry's Lemon and Blueberry Cake is a delightful treat that never fails to bring smiles to the table.
You’ll love how the tartness of fresh lemons pairs perfectly with the sweetness of blueberries in every bite.
I always recommend using fresh blueberries for a burst of flavor and a touch of lemon zest to elevate the cake’s aroma.
One reason I adore this recipe is because it's both moist and light, making it perfect for any occasion.
Remember to preheat your oven to 350°F and grease your loaf pan well for easy removal.
Prep Time20 minutes
Cook Time55 minutes
Total Time2 hours 15 minutes
Servings: 8

Ingredients

  • 2 large Eggs
  • 1 cup Sugar
  • 2 3/4 cups Flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Vegetable oil
  • 1 cup Milk
  • 1 Lemon zested and juiced
  • 1 cup Blueberries fresh or frozen
  • 1 tbsp Cornstarch
  • 1 tbsp Butter for greasing

Instructions

  • Preheat your oven to 350°F (175°C).
  • Lightly grease and line a round cake tin with parchment paper.
  • In a bowl, mix the 2 3/4 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
  • Set aside.
  • In a separate large bowl, beat the 1 cup of sugar with 1/2 cup of vegetable oil.
  • Add the eggs one at a time, beating well after each addition.
  • Add the zest of 1 lemon, then the juice.
  • Mix well to combine.
  • Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk.
  • Begin and end with the dry mixture.
  • In a medium bowl, toss the 1 cup of blueberries with 1 tablespoon of cornstarch until well-coated.
  • Gently fold the blueberries into the batter.
  • Pour the batter into the prepared cake tin.
  • Smooth the top with a spatula for even baking.
  • Bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean.
  • Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

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