Indulge in Zesty Bliss: Mary Berry Lemon and Blueberry Cake Recipe

I absolutely adore Mary Berry’s Lemon and Blueberry Cake. It’s a delightful treat that never fails to impress with its refreshing burst of lemony goodness. You will certainly enjoy the sweet surprise of juicy blueberries in every bite. It’s a moist loaf cake that I turn to whenever I want to bake something special. Gather your ingredients and  join me as I take you through the steps of creating this delicious masterpiece. Get ready to tantalize your taste buds!

How to Make Mary Berry Lemon and Blueberry Cake Overview:

This Mary Berry Lemon and Blueberry Cake is a delectable loaf cake that’s perfect for serving at any gatherings.. With its moist texture and the harmonious combination of zesty lemon with plump blueberries, this cake is a delightful treat for any occasion. Today I am making 2-4 servings of cake. I will need approximately 1 hour to prepare and bake the cake. The real specialty of this cake lies in its irresistible flavor. It brings a simple joy to anyone who takes a bite.

Tools and Equipment:

Before we dive into the recipe, let’s make sure you have all the necessary tools and equipment ready.

  1. Loaf pan (8×4 inches)
  2. Mixing bowls
  3. Whisk
  4. Zester or grater
  5. Measuring cups and spoons
  6. Wire rack
  7. Toothpick or cake tester

Ingredients:

  • 1/2 cup white granulated sugar
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 large egg
  • 1/2 cup milk
  • 3 tablespoons vegetable oil
  • 1/2 cup blueberries (1/4 pint)

For the lemon glaze:

  • Juice of 1/2 lemon
  • 1 tablespoon sugar

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease your loaf pan.
  3. Take the mixing bowl and whisk together the sugar, baking powder , flour and salt.
  4. In another bowl, beat the egg and then stir in the milk and vegetable oil. 
  5. Zest the lemon and add the zest to the wet mixture. Mix well.
  6. Pour the wet ingredients into the dry ingredients and gently stir until they  combine well. Be careful not to overmix; a few lumps are okay. 
  7. Pour the batter half into your greased loaf pan. Then put the blueberries in them. Scatter them well. Then again pour the other half batter in the pan. Smooth the top with a spatula.
  8. Bake in the oven for 40-45 minutes. After 40 minutes insert a toothpick into the cake to check. If the toothpick comes out clean the cake is baked perfectly..
  9. While the cake is baking, make the lemon glaze. Mix the lemon juice and sugar in a small bowl.
  10. Once the cake is done, remove it from the oven. With the help of a cake tester stick poke small holes on top of the cake. Drizzle the lemon glaze over the top. Allow the cake to cool in the pan for about 10 minutes. After 10 minutes transfer it to a wire rack to cool completely.

Nutritional Value (per serving, for 4 servings):

Calories: 350

Total Fat: 11g

Saturated Fat: 2g

Cholesterol: 35mg

Sodium: 225mg

Total Carbohydrates: 57g

Dietary Fiber: 1g

Sugars: 30g

Protein: 5g

Also try:

Also Try:

Mary Berry Lemon Drizzle Cake: A Zesty Delight Worth Baking

Mary Berry Lemon Drizzle Tray Bake

FAQs:

Can I use frozen blueberries instead of fresh ones?

You can use forzen blueberries. Make sure to defrost them. then you can add them to the batter.

What should I do if my cake is browning too quickly in the oven?

You can cover it loosely with aluminum foil to prevent over-browning while allowing it to continue baking.

Can I substitute lemon juice for the zest in the cake batter?

While lemon juice will add flavor, the zest provides a more intense lemony aroma. It’s best to use both for the best results.

Can I make this cake and keep it for a few days?

Yes, this cake keeps well for a few days . You can store the cake in an airtight container at room temperature.

Is it possible to make a glaze with more lemon flavor?

Absolutely! You can add more lemon juice or zest for a stronger lemon flavor.

Also Try: Mary Berry Rhubarb Cake Recipe: A Tangy-Sweet Delight to Savor

Conclusion

There you have it – a scrumptious Mary Berry Lemon and Blueberry Cake that’s bound to brighten up your day. The combination of zesty lemon and juicy blueberries is simply irresistible. Whether you’re sharing it with friends or savoring it all by yourself, this cake is sure to become a favorite in your kitchen. Enjoy!

Lemon and Blueberry Cake Mary Berry

Mary Berry Lemon and Blueberry Cake Recipe

Total Time 1 hour
Course Dessert
Cuisine British
Servings 4

Ingredients
  

  • 1/2 cup white granulated sugar
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 large egg
  • 1/2 cup milk
  • 3 tablespoons vegetable oil
  • 1/2 cup blueberries 1/4 pint

For the lemon glaze:

  • Juice of 1/2 lemon
  • 1 tablespoon sugar

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease your loaf pan.
  • Take the mixing bowl and whisk together the sugar, baking powder , flour and salt.
  • In another bowl, beat the egg and then stir in the milk and vegetable oil.
  • Zest the lemon and add the zest to the wet mixture. Mix well.
  • Pour the wet ingredients into the dry ingredients and gently stir until they combine well. Be careful not to overmix; a few lumps are okay.
  • Pour the batter half into your greased loaf pan. Then put the blueberries in them. Scatter them well. Then again pour the other half batter in the pan. Smooth the top with a spatula.
  • Bake in the oven for 40-45 minutes. After 40 minutes insert a toothpick into the cake to check. If the toothpick comes out clean the cake is baked perfectly..
  • While the cake is baking, make the lemon glaze. Mix the lemon juice and sugar in a small bowl.
  • Once the cake is done, remove it from the oven. With the help of a cake tester stick poke small holes on top of the cake. Drizzle the lemon glaze over the top. Allow the cake to cool in the pan for about 10 minutes. After 10 minutes transfer it to a wire rack to cool completely.
Keyword Lemon and Blueberry cake, Make Mary Berry Lemon and Blueberry

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