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.
Ingredients
Scale
- 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
Instructions
- Preheat Preparation: Position oven rack to center and heat to 350°F (175°C), creating an ideal baking environment.
- Dry Ingredient Fusion: Whisk flour, baking powder, baking soda, and salt in a medium bowl, ensuring uniform distribution of leavening agents.
- Wet Mixture Composition: In a large bowl, cream sugar and vegetable oil, then incorporate eggs individually, blending until smooth and aerated.
- Liquid Integration: Combine buttermilk, lemon juice, lemon zest, and vanilla extract in a separate container to develop a vibrant flavor profile.
- Batter Assembly: Gently fold dry ingredients and liquid mixture into the sugar-egg base, alternating between additions to maintain a delicate, well-incorporated batter.
- Blueberry Suspension: Lightly coat blueberries in flour, then carefully fold into the batter, ensuring even distribution throughout the mixture.
- 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.
- 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.
- 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