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.
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.