If you want to make a delicious and easy cake and are looking for a Mary Berry Lemon and Blueberry Cake Recipe then this is the perfect place, you have come here. Here, I will teach you how to make a Mary Berry lemon and blueberry cake with moist, soft, fluffy, and bursting with flavor. It was inspired by the famous British baker and author Mary Berry with simple and elegant recipes.
Contents
What is Mary Berry Lemon and Blueberry Cake?
Mary Berry Lemon and Blueberry Cake is a tasty blend of lemon zest and one pound of luscious blueberries. It is a delightful sweet treat that is made with sour cream, olive oil, and a plethora of fresh fruit, blueberries, and lemon zest, to make a moist and savory cake.
Why You’ll Love Blueberry and Lemon Cake Mary Berry Recipe
- It is balanced sweetness with granulated sugar and blueberries.
- It has easy prep for bakers to make it.
- It is a Blueberry Burst with flavor and color.
- Perfect for any occasion.
- It is made with fresh ingredients like fresh lemons and blueberries to give it a natural and refreshing taste.
Mary Berry Lemon And Blueberry Cake Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream, (8oz)
- 1/2 cup light olive oil, or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 medium lemon, zest and juice, divided
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries
- Powdered sugar to dust the top, optional
How To Make Mary Berry Lemon And Blueberry Cake
- Preheat oven to 375˚F. Prepare butter and line a 9-inch springform pan with parchment paper.
- Whisk 2 eggs and 1 cup sugar on high for 5 minutes until thick and pale.
- Add sour cream, oil, vanilla extract, and salt; blend well. Incorporate 1 cup, 1/2 cup, 1 teaspoon, and 1/4 teaspoon.
- Mix 2 cups flour and 2 teaspoons baking powder, adding to the batter gradually, stirring after each addition.
- Add the flour mixture one-third at a time. Finally, mix in 1/2 tablespoon zest and 1 tablespoon lemon juice.
- Now rinse the blueberries and let them drain. In a bowl, mix blueberries, 1/2 tablespoon cornstarch, and 1 teaspoon lemon juice until well combined.
- Spread half of the batter in the prepared springform pan and top with half of the blueberries.
- Drizzle the remaining batter over the top, and evenly distribute the remaining blueberries, pressing them halfway into the batter.
- Bake it for 45-55 minutes until a toothpick comes out clean. Cool in the pan for 10-15 minutes, remove the ring, and let it cool.
- Dust it with powdered sugar before serving it.
Recipe Tips
- Use Room Temperature Ingredients: Ensure to make blueberry and lemon cake Mary Berry uses ingredients eggs, sour cream, and other dairy are at room temperature for a smoother batter.
- Avoid overmixing: mix gently when the batter maintains a light and fluffy texture in the finished cake.
- Use Toothpick For Test: Use a toothpick to check for complete the recipe of lemon and blueberry cake Mary Berry; it should come out neat to indicate the cake is baked properly.
What Goes Well With Lemon And Blueberry Cake Mary Berry?
Add a balanced mixture of flavors to a lemon and blueberry cake by spreading on whipped cream, lemon glaze, white chocolate shavings, ice cream, and coconut flakes.
How To Store Leftover Mary berry blueberry and lemon cake?
- In The Fridge: Leftover Mary berry blueberry and lemon cake can be refrigerated for 3 to 4 days and kept in a sealed container.
- In The Freezer: You may also freeze leftover lemon and blueberry cake for up to 3 months after wrapping each cut in foil and placing them in a freezer-safe pack.
How To Reheat Mary Berry Blueberry Cake?
- Oven: Preheat oven to 325°F. Place lemon and blueberry cake in a covered oven-safe dish and heat for 10-15 minutes, or until warm
- Microwave: Throw Mary’s berry lemon and blueberry cake in a microwave-safe dish and heat it for 15 to 30 seconds until warm.
Mary Berry Lemon And Blueberry Cake Recipe
PREP TIME: 15 MINUTES || COOK TIME: 55 MINUTES || REST TIME: 10 MINUTES || TOTAL TIME: 1 HOURS 20 MINUTES || SERVINGS: 10 SERVINGS || COOKING METHOD: BAKING ||
CUISINE: BRITISH ||
COURSES: DESSERT, BREAKFAST ||
CALORIES:493 KCAL
Blueberry And Lemon Cake Mary Berry is a tasty mixture of lemon zest and one pound of luscious blueberries. And it has the ideal balance between sweet and sour.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream, (8oz)
- 1/2 cup light olive oil, or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 medium lemon, zest and juice, divided
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries
- Powdered sugar to dust the top, optional
Instructions
- Preheat oven to 375˚F. Prepare butter and line a 9-inch springform pan with parchment paper.
- Whisk 2 eggs and 1 cup sugar on high for 5 minutes until thick and pale.
- Add sour cream, oil, vanilla extract, and salt; blend well. Incorporate 1 cup, 1/2 cup, 1 teaspoon, and 1/4 teaspoon.
- Mix 2 cups flour and 2 teaspoons baking powder, adding to the batter gradually, stirring after each addition (DO NOT OVERMIX).
- Add the flour mixture one-third at a time. Finally, mix in 1/2 tablespoon zest and 1 tablespoon lemon juice.
- Now rinse the blueberries and let them drain. In a bowl, mix blueberries, 1/2 tablespoon cornstarch, and 1 teaspoon lemon juice until well combined.
- Spread half of the batter in the prepared springform pan and top with half of the blueberries.
- Drizzle the remaining batter over the top, and evenly distribute the remaining blueberries, pressing them halfway into the batter.
- Bake it for 45-55 minutes until a toothpick comes out clean. Cool in the pan for 10-15 minutes, remove the ring, and let it cool.
- Dust it with powdered sugar before serving it.
Mary Berry Lemon And Blueberry Cake Nutrition Facts
Amount Per Serving
- Calories 439
- Total Fat 20g
- Saturated Fat 11g
- Trans Fat 0g
- Cholesterol 104mg
- Sodium 256mg
- Potassium 112.3mg
- Total Carbohydrates 60g
- Dietary Fiber 1.5g
- Sugars 41g
- Protein 5.5g
Serving Suggestions:
- The cake is delightful as is, but for added flair:
- Drizzle with lemon glaze.
- Dust with powdered sugar.
- Serve with whipped cream and fresh berries.
- Pair your slice with tea, coffee, or as a post-meal dessert.
DID YOU MAKE THIS RECIPE?
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Why is my lemon and blueberry cake dense?
If the oven temperature is too low, your lemon and blueberry cake might be dense because it needs a specified temperature for proper leavening.
What Is Mary Berry Blueberry Loaf Cake?
Mary Berry’s Blueberry Loaf Cake is a delicious and moist loaf cake that bursts with the flavor of fresh blueberries. Blueberries, sugar, flour, baking powder, salt, egg, milk, vegetable oil, and butter ingredients are used for this easy recipe. And also butter, powdered sugar, vanilla, and heavy cream are an alternative for topping the cake.
What ingredients are used in Mary berry lemon and blueberry loaf cake?
- 1 cup white granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup blueberries (1/2 pint)
How To Make Mary Berry Blueberry Loaf Cake:
Preheat oven to 350°F and grease a 1.5-pound loaf pan. Whisk sugar, flour, baking powder, and salt. Mix egg, milk, and oil separately. Mix wet and dry ingredients, and stir until uniform. Add blueberries. Pour batter into the pan, leaving an inch and a half from the rim. Optionally, sprinkle with sugar. Bake for 50-80 minutes. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Why did lemon and blueberry cake not rise?
Your lemon and blueberry cake may not rise because you delay placing it in the oven promptly; swift oven entry provides optimal leavening.
Why did my Mary Berry lemon and blueberry cake turn out dry?
Your lemon and blueberry cake may have turned out dry because of overmixing, overbaking, using too much flour, or not incorporating enough liquids.
What To Serve With Blueberry Loaf Cake?
Blueberry Loaf Cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy refreshing touch. You can also drizzle it with a tangy lemon glaze with fresh berries to enhance the fruity flavors and now serve it.
How to make a Mary Berry lemon drizzle cake?
Beat butter and sugar with a hand mixer. Add eggs one by one, mixing well. Sift in flour, and baking powder, add lemon zest and milk, and mix to a smooth consistency. Flour and grease a round cake tin and spread the batter evenly. Bake at 180°C (350°F) for 35-40 minutes until golden and a skewer comes out clean. For the syrup, mix lemon juice with 75g of sugar. Once the cake is out, remove it from the tin, pour lemon syrup, and let it cool completely.
What size tin for Mary Berry lemon drizzle cake?
For the exact Mary Berry Lemon Drizzle Cake, recommended to use a 2 lb loaf tin with perfect depth and even baking for the cake.
Conclusion
This Mary Berry lemon and blueberry cake recipe is a very simple and easy-to-make delicious moist and fluffy cake that is full of flavor with fresh ingredients. You can serve it with your favorite toppings for any occasion. Surely, this cake will impress your family and friends with its taste and appearance.
I hope you appreciate this recipe and know how to make this Mary Berry lemon and blueberry cake recipe.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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