If you’re a fan of baking, you’ve probably heard of Mary Berry’s famous lemon and blueberry cake. This classic recipe is a perfect combination of tart lemon and sweet blueberries, making it a favorite for dessert or afternoon tea. Whether you’re a beginner baker or an experienced pastry chef, this recipe is sure to impress.
To make Mary Berry’s lemon and blueberry cake, you’ll need a few simple ingredients, including flour, sugar, eggs, butter, lemon zest, and fresh blueberries. The recipe is easy to follow and can be customized to suit your taste preferences. You can add more or less lemon zest depending on how tart you like your cake, or swap out the blueberries for another fruit like raspberries or strawberries.
Once you’ve baked your cake, you can decorate it with a dusting of powdered sugar or a simple glaze made from lemon juice and sugar. This cake is perfect for any occasion, from a casual family gathering to a formal dinner party. With its bright flavors and beautiful presentation, Mary Berry’s lemon and blueberry cake is sure to become a staple in your baking repertoire.
Table of Contents
Key Takeaways
- Mary Berry’s lemon and blueberry cake is a classic recipe that combines tart lemon and sweet blueberries.
- The recipe is easy to follow and can be customized to suit your taste preferences.
- This cake is perfect for any occasion and can be decorated with a dusting of powdered sugar or a simple lemon glaze.
Recipe Overview
Ingredients
To make Mary Berry Lemon and Blueberry Cake, you will need the following ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Eggs |
| 1 cup | Granulated sugar |
| 2 cups | All-purpose flour |
| 2 tsp | Baking powder |
| 1/2 cup | Vegetable oil |
| 1/2 cup | Milk |
| 2 medium lemons | Zest and juice |
| 1 1/2 cups | Blueberries, fresh or frozen |
| 1 tbsp | Cornstarch |
| 1/4 tsp | Salt |
Preparation Time
The preparation time for this recipe is approximately 15 minutes.
Cooking Time
The cooking time for this recipe is approximately 35-40 minutes.
Servings
This recipe serves 8-10 people.
To make the cake, you will start by whisking together the eggs and sugar until the mixture is thick and pale in color. Then, you will add in the flour, baking powder, salt, vegetable oil, and milk, mixing until well combined. Finally, you will fold in the blueberries, lemon zest, and lemon juice.
Once the batter is ready, you will pour it into a prepared 9-inch springform pan and bake in a preheated oven at 375°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.
This cake is perfect for any occasion, whether it’s a special celebration or just a casual get-together with friends and family. The combination of tangy lemon and sweet blueberries makes for a delicious and refreshing dessert that everyone will love.
Baking Instructions
Preheat Oven
Before you start baking the Mary Berry Lemon and Blueberry Cake, preheat your oven to 375°F. This will ensure that your cake bakes evenly and rises properly.
Mix Wet Ingredients
In a mixing bowl, whisk together 2 eggs and 1 cup of sugar on high speed for 5 minutes until the mixture becomes thick and pale. Then, slowly add 1 cup of vegetable oil while whisking continuously. Add 1/2 cup of buttermilk, 1 tablespoon of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract to the mixture and whisk again until well combined.
Combine Dry Ingredients
In a separate bowl, mix 2 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir well to combine.
Batter Preparation
Add the dry ingredients to the wet mixture one-third at a time, whisking continuously until well combined. Fold in 1 1/2 cups of fresh blueberries gently. Make sure the blueberries are evenly distributed throughout the batter.
Baking Process
Prepare a 9-inch springform pan by lightly buttering it and lining the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack. Serve the Mary Berry Lemon and Blueberry Cake with a dusting of powdered sugar and fresh blueberries on top.
Decoration and Presentation
When it comes to decorating and presenting a Mary Berry Lemon and Blueberry Cake, there are a few simple but effective ways to make it look as good as it tastes. Here are some ideas:
Lemon Glaze
A lemon glaze is a classic way to add some extra zing and shine to your cake. To make a simple lemon glaze, mix together some powdered sugar, lemon juice, and a little bit of water until you have a smooth, runny consistency. Drizzle the glaze over the top of the cooled cake, letting it drip down the sides for a beautiful, glossy finish. You can also add a little bit of lemon zest to the glaze for extra flavor and texture.
Blueberry Topping
Another great way to dress up your Mary Berry Lemon and Blueberry Cake is with a fresh blueberry topping. Simply toss some fresh blueberries with a little bit of sugar and lemon juice, then spoon them over the top of the cake. This adds a pop of color and flavor that complements the lemon and blueberry flavors in the cake perfectly. You can also sprinkle a little bit of lemon zest over the top for an extra touch of brightness.
Serving Suggestions
When it comes to serving your Mary Berry Lemon and Blueberry Cake, there are a few different ways to go. You can slice it up and serve it on its own, or add a dollop of whipped cream or a scoop of vanilla ice cream on top for some extra richness and creaminess. You can also serve it with a cup of tea or coffee, or as part of a larger dessert spread with other sweet treats. Whatever you choose, be sure to enjoy it slowly and savor every bite of this delicious cake.
Storage and Shelf Life
Once you have baked your Mary Berry Lemon and Blueberry Cake, you may be wondering how to store it to keep it fresh and tasty. Here are some tips to help you:
Storage
- You can store your cake in an airtight container at room temperature for up to 3 days.
- If you prefer to keep your cake in the refrigerator, make sure to cover it with plastic wrap or aluminum foil to prevent it from drying out.
- You can also freeze your cake for up to 3 months. To do this, wrap it tightly in plastic wrap and then in aluminum foil. When you are ready to eat it, let it thaw at room temperature for a few hours before serving.
Shelf Life
The shelf life of your Mary Berry Lemon and Blueberry Cake will depend on how it is stored. If you follow the above storage tips, your cake should stay fresh for up to 3 days at room temperature or up to 3 months in the freezer.
It’s important to note that the longer you store your cake, the more it may dry out or lose its flavor. For best results, try to eat your cake within the first few days after baking.
By following these tips, you can ensure that your Mary Berry Lemon and Blueberry Cake stays fresh and delicious for as long as possible.
Nutritional Information
If you’re wondering about the nutritional value of Mary Berry’s Lemon and Blueberry Cake, here’s a breakdown of the key ingredients and their health benefits.
Blueberries
Blueberries are a great source of antioxidants, which can help protect your cells from damage caused by free radicals. They are also high in fiber, vitamin C, and vitamin K. One cup of blueberries contains around 84 calories.
Lemon
Lemons are a good source of vitamin C, which is important for maintaining a healthy immune system. They also contain small amounts of other vitamins and minerals, including potassium and vitamin B6. Lemon juice is low in calories, with just 12 calories per tablespoon.
Flour and Sugar
The flour and sugar used in this recipe are high in carbohydrates, which provide energy for your body. However, they are also high in calories and can cause blood sugar spikes if consumed in excess. It’s important to enjoy this cake in moderation as part of a balanced diet.
Other Ingredients
The other ingredients used in this recipe, including eggs, oil, and sour cream, provide additional nutrients such as protein and healthy fats. However, they are also high in calories, so it’s important to keep portion sizes in mind.
Overall, Mary Berry’s Lemon and Blueberry Cake can be enjoyed as a delicious treat in moderation. It’s important to balance your intake of this cake with other nutrient-dense foods to maintain a healthy diet.
Frequently Asked Questions
What are the key ingredients for a lemon and blueberry cake?
The key ingredients for a lemon and blueberry cake are all-purpose flour, baking powder, salt, eggs, sugar, vegetable oil, vanilla extract, lemon juice, lemon zest, and fresh blueberries.
How do I ensure the blueberries don’t sink to the bottom of the cake?
To ensure that the blueberries don’t sink to the bottom of the cake, toss them in a little bit of flour before adding them to the batter. This will help them stay evenly distributed throughout the cake.
Can I use frozen blueberries instead of fresh ones for the cake?
Yes, you can use frozen blueberries instead of fresh ones for the cake. However, keep in mind that frozen blueberries tend to bleed more than fresh ones, which can affect the appearance of the cake.
What is the best way to incorporate lemon flavor into the cake?
The best way to incorporate lemon flavor into the cake is to use both lemon juice and lemon zest. The lemon juice provides a tangy flavor, while the lemon zest adds a bright, citrusy aroma.
How long should a lemon and blueberry cake be baked for optimal results?
A lemon and blueberry cake should be baked for approximately 40-45 minutes at 350°F, or until a toothpick inserted into the center of the cake comes out clean.
What type of frosting pairs well with a lemon and blueberry cake?
A cream cheese frosting or a lemon glaze are both great options for a lemon and blueberry cake. The tangy sweetness of the frosting complements the flavors of the cake perfectly.