Lemony Mary Berry Lemon and Blueberry Cake Recipe

A lemon and blueberry cake erupts with sunshine-kissed flavors that electrify every taste bud.

Plump blueberries nestle within a cloud-like crumb, whispering hints of zesty citrus.

Each forkful tells a story of delicate sweetness and bright, tantalizing notes.

Baked with passion and precision, this cake transforms humble ingredients into a culinary symphony.

Its aroma fills the kitchen with warmth and promise, inviting everyone to gather around.

Delicate yet bold, this creation dances between comfort and excitement, promising a slice of pure happiness.

Let’s turn ordinary moments into extraordinary memories with this irresistible treat!

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Calories: 550 kcal

Servings: 11

Ingredients You’ll Need for Mary Berry Lemon and Blueberry Cake

• All-Purpose Flour: Choose unbleached, fresh flour for the best texture and flavor.
• Baking Powder: Look for a fresh, recently purchased container to ensure maximum rising power.
• Baking Soda: Opt for a sealed package to maintain its leavening effectiveness.
• Salt: Select fine-grain table salt for even distribution.

• Sugar: Pick granulated white sugar for smooth sweetness and consistent blending.
• Vegetable Oil: Select a neutral-flavored oil like canola for light, tender crumb.
• Eggs: Choose large, room-temperature eggs for better incorporation.
• Buttermilk: Seek full-fat buttermilk for rich, tangy undertones.
• Lemon Juice: Use freshly squeezed for bright, vibrant citrus notes.
• Vanilla Extract: Invest in pure extract for authentic, deep flavor.
• Lemon Zest: Grab firm, bright yellow lemons with smooth skin.

• Blueberries: Select plump, firm berries with deep blue color and no soft spots.
• Cream Cheese: Choose full-fat, soft cream cheese for creamy frosting.
• Butter: Use unsalted, high-quality butter for clean, rich taste.
• Powdered Sugar: Pick fine-ground sugar for silky smooth frosting texture.

Tools to Bake Mary Berry’s Lemon Blueberry Cake

• Mixing Bowls: Large, sturdy bowls for combining dry and wet ingredients.
• Whisk: Perfect for blending dry ingredients smoothly.
• Electric Mixer: Helps create creamy frosting and mix batter evenly.
• 13×9 Inch Baking Pan: Ideal for spreading cake batter and achieving even baking.
• Measuring Cups and Spoons: Essential for accurate ingredient portions.
• Zester or Grater: Great for getting fresh lemon zest.
• Spatula: Helps fold blueberries into batter gently.
• Toothpicks: Useful for checking cake doneness.
• Non-stick Cooking Spray: Ensures easy cake removal from the pan.

Instructions for Mary Berry Lemon Blueberry Cake

• Preheat Kitchen Companion

Fire up your oven to a cozy 350°F, creating the perfect warm embrace for your culinary adventure.

• Whisk Dry Foundation

Grab a mixing bowl and blend flour, rising agents, and a pinch of salt into a harmonious powder mixture that’ll give your cake incredible texture.

• Create Liquid Symphony

In another bowl, dance together sugar, oil, and eggs until they form a silky, golden base. Splash in buttermilk, zesty lemon juice, vanilla, and lemon zest to create a fragrant liquid melody.

• Merge Cake Components

Gently fold dry ingredients into your liquid mixture, creating a smooth batter that whispers deliciousness. Tenderly coat blueberries in a light flour dusting and swirl them through the mixture.

• Bake With Love

Pour your cake dream into a prepared pan, sliding it into the waiting oven. After 40-45 minutes, peek with a toothpick to ensure perfect doneness. Let the cake cool completely, allowing flavors to mingle and settle.

• Craft Creamy Topping

Whip cream cheese, butter, and lemony brightness into a cloud-like frosting. Gradually blend in powdered sugar until the mixture becomes a dreamy, spreadable delight.

• Finish With Flair

Lavish your cooled cake with the creamy frosting. Scatter fresh blueberries and delicate lemon zest across the top, transforming your creation into a visual masterpiece ready to dazzle taste buds.

Tips for Adjusting Blueberry Cake Flavor

• Boost Your Baking Success: Expert Tips and Twists for Blueberry Lemon Cake
• Customize Fruit Freshness: Use fresh or frozen blueberries. If using frozen, do not thaw to prevent color bleeding into batter. Dust with flour to prevent sinking during baking.
• Swap Flavor Profiles: Replace lemon with orange zest for a citrusy variation. Experiment with different berries like raspberries or blackberries to create unique taste combinations.
• Enhance Moisture Magic: Add sour cream or Greek yogurt to the wet ingredients for an extra moist and tender cake texture. These ingredients provide rich depth and softness to each slice.
• Control Frosting Consistency: Adjust powdered sugar gradually while mixing cream cheese frosting. Start with less sugar and add incrementally to achieve desired thickness. Room temperature ingredients blend smoother and create a creamier finish.

Serving Lemon Blueberry Cake Elegantly

• Brunch Bliss: Serve this lemon blueberry cake as a delightful centerpiece at your weekend brunch, pairing it with fresh mimosas or hot coffee.
• Tea Time Treat: Slice up small squares and enjoy with a cup of Earl Grey tea, creating a perfect afternoon indulgence.
• Summer Dessert Showcase: Present the cake on a beautiful cake stand at outdoor gatherings, letting its vibrant colors and zesty flavors shine.
• Elegant Dinner Finale: Offer a slice as a sophisticated dessert after a light summer meal, garnishing with extra fresh blueberries and a delicate mint leaf.

Tips to Store and Reheat Lemon Blueberry Cake

• Preserve Peak Freshness: Store this blueberry lemon cake in an airtight container at room temperature for 2-3 days, ensuring maximum moisture and flavor retention.
• Refrigerate for Extended Enjoyment: When covered tightly, the cake keeps well in the refrigerator for up to 5 days, maintaining its delectable texture and taste.
• Freeze for Future Treats: Wrap individual slices or the entire cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Smart Serving Strategy: Always let refrigerated cake sit at room temperature for 30 minutes before serving to restore its soft, tender crumb and enhance its vibrant lemon and blueberry flavors.

Moist Mary Berry Lemon And Blueberry Cake Recipe

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4.8 from 12 reviews

• Total Time: 15 minutes
• Yield: 11 1x

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Description

Mary Berry’s lemon and blueberry cake combines zesty citrus notes with sweet blueberry goodness. Fresh ingredients and classic British baking techniques create a delightful dessert slice you’ll savor with afternoon tea.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups (350 g) granulated sugar
• 2 ¾ cups (660 ml) plus 1 tbsp all-purpose flour
• 4 cups (454 g) powdered sugar
• 3 large eggs, room temperature
• 1 cup (240 ml) vegetable oil
• 2 cups (280 g) fresh blueberries, plus more for garnish
• ¾ cup (180 ml) buttermilk, room temperature
• 1 8-oz (226 g) block cream cheese, softened
• ⅓ cup (80 ml) lemon juice
• ¼ cup (57 g) unsalted butter, softened
• 2 tbsps firmly packed lemon zest, plus more for garnish
• 1 ¾ tsps baking powder
• 2 tsps vanilla extract
• ½ tsp baking soda
• 1 tbsp lemon juice
• ¾ tsp kosher salt
• 1 tsp firmly packed lemon zest
• Nonstick baking spray with flour

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Instructions

1. Preheat Preparation: Position oven rack to center and heat to 350°F (175°C), creating an ideal baking environment.
2. Dry Ingredient Fusion: Whisk flour, baking powder, baking soda, and salt in a medium bowl, ensuring uniform distribution of leavening agents.
3. Wet Mixture Composition: In a large bowl, cream sugar and vegetable oil, then incorporate eggs individually, blending until smooth and aerated.
4. Liquid Integration: Combine buttermilk, lemon juice, lemon zest, and vanilla extract in a separate container to develop a vibrant flavor profile.
5. Batter Assembly: Gently fold dry ingredients and liquid mixture into the sugar-egg base, alternating between additions to maintain a delicate, well-incorporated batter.
6. Blueberry Suspension: Lightly coat blueberries in flour, then carefully fold into the batter, ensuring even distribution throughout the mixture.
7. Pan Preparation and Baking: Spray a 13×9 inch baking pan with non-stick spray, pour batter evenly, and bake for 40-45 minutes until a toothpick inserted comes out clean.
8. Cooling and Frosting Strategy: Allow cake to cool completely in the pan, then prepare cream cheese frosting by blending cream cheese, butter, lemon juice, and zest until smooth.
9. Final Embellishment: Gradually mix powdered sugar into the cream cheese mixture, spread evenly over cooled cake, and garnish with fresh blueberries and additional lemon zest for a stunning presentation.

Notes

• Flour Coating Tip: Toss blueberries in a light flour dusting to prevent them from sinking to the bottom of the cake during baking.
• Temperature Precision: Use an accurate oven thermometer to ensure exact 350°F (175°C) for consistent and perfect cake texture.
• Mixing Method: Alternate dry and wet ingredients gently to maintain the batter’s delicate structure and prevent overmixing.
• Cooling Technique: Let the cake cool completely in the pan to set its structure and prevent crumbling, creating a more stable and moist dessert.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: UK

Nutrition

• Serving Size: 11
• Calories: 550
• Sugar: 66 g
• Sodium: 300 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg