Mary Berry’s Lemon and Blueberry Cake brings together the tang of lemon and the sweetness of blueberries. This treat is fluffy and moist, bursting with lemon. It’s also dotted with tasty blueberries. A lemon glaze or icing on top adds more lemon flavor and makes it look even better.
This cake is a hit because it blends lemon’s sharpness with sweet blueberries perfectly. You’ll need ingredients like unsalted butter, sugar, eggs, and lemon zest to make it. You also need lemon juice, self-raising flour, and of course, blueberries.
Serve the cake with whipped cream, lemon curd, or vanilla ice cream. It’s also great with tea or sparkling lemonade.
How to Prepare Mary Berry Lemon and Blueberry Cake
Ready to bake Mary Berry’s Lemon and Blueberry Cake? First, preheat your oven and prepare the cake tin. Cream butter and sugar until they’re pale and fluffy. Add eggs one by one, making sure to beat well each time. If it curdles, sprinkle in some flour. Next, gently mix in flour, lemon zest, and juice. Be sure to add the blueberries with care.
Put your batter in the tin and bake for 50-60 mins. It’s ready when it looks golden and a skewer comes out clean. Let it sit a bit, then cool on a rack. Drizzle icing over the cake once it’s cooled.
Serving and Storing Mary Berry Lemon and Blueberry Cake
Mary Berry’s cake is top-notch when served warm or at room temperature. Make sure the lemon icing on top has a slight stick to it. This balance between soft cake and the icing’s texture is perfect.
If there’s any cake left, store it well. Keep it airtight at room temp for 3 days. It lasts 5 days in the fridge and 2 months in the freezer. When you warm it up, microwave a slice, or warm it in the oven covered with foil. The freedom is yours.
You can use frozen blueberries in this recipe. Make it gluten-free by using your favorite blend and xanthan gum if needed.
How to Prepare Mary Berry Lemon and Blueberry Cake
To make Mary Berry’s Lemon and Blueberry Cake, just follow these steps:
First, preheat your oven to the temp the recipe says.
Then, prepare your pan by greasing it and covering the bottom with parchment paper.
Start by mixing softened unsalted butter and caster sugar. Mix until it’s light and fluffy.
Add eggs one by one, mixing well each time. If the mix looks weird, a bit of flour can help.
Now, gently mix in self-raising flour, lemon zest, and juice until everything is smooth.
Next, slowly add the blueberries. Be careful not to squash them. It makes the cake more fruity.
Pour this batter into your prepped pan. Spread it out evenly.
Finally, bake for 50-60 minutes, until it’s golden and a toothpick comes out clean.
Take it out of the oven but let it cool in the pan for a bit.
Then, turn it out onto a rack. Wait for it to cool before decorating.
Last step, make a thick icing with lemon juice and powdered sugar. Drizzle it over the cake.
Now you’ve made Mary Berry’s Lemon and Blueberry Cake. It blends sour lemon with sweet blueberries beautifully. This cake is moist and colorful, thanks to the lemon glaze and blueberries. It’s a dessert everyone will love.
Next, let’s talk about serving and saving this tasty cake so it stays fresh.
Serving and Storing Mary Berry Lemon and Blueberry Cake
Mary Berry’s Lemon and Blueberry Cake tastes best slightly warm or at room temperature. This way, you can enjoy its full flavor. The lemon icing on top should be solid but sticky, which adds to the cake’s texture.
To keep leftover cake fresh, store it in an airtight container. It’s good at room temp for 3 days. Refrigerate for up to 5 days, or freeze for a longer 2 months.
Reheat the cake easily by using the microwave or the oven. You can also warm it on the stovetop. Make it gluten-free by using the right flour. Add xanthan gum if it calls for it.
FAQ
Can I use frozen blueberries in Mary Berry’s Lemon and Blueberry Cake?
Yes, you can use frozen blueberries in the cake. Just make sure to thaw and drain them. After that, add them to the batter.
How long can I store Mary Berry’s Lemon and Blueberry Cake?
Store leftover cake in an airtight container. It can stay at room temperature for 3 days. For longer storage, keep it in the fridge for up to 5 days or freeze for 2 months.
How should I reheat the cake?
To reheat the cake, warm slices in the microwave for 10-15 seconds. Or, you can cover the entire cake with foil and heat it in the oven at 160°C for 5-10 minutes. Alternatively, you can reheat it on the stovetop.
Can I make Mary Berry’s Lemon and Blueberry Cake gluten-free?
Yes, making the cake gluten-free is possible. Substitute self-raising flour with a gluten-free blend. Add xanthan gum if needed.
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