Mary Berry Lemon and Blueberry Cake Recipe​

This lemon and blueberry cake is a bright, buttery loaf with a soft, fine crumb and juicy bursts of blueberry in every slice. Fresh lemon zest keeps the flavour clean and lively, while a simple lemon syrup and drizzle icing add just the right amount of sweetness. It’s an easy, dependable bake that suits beginners, with straightforward mixing and no fancy decorating. Total time is about 1 hour and 25 minutes, including cooling and finishing.

Ingredients

For the cake

• 225g unsalted butter, softened (plus extra for greasing)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• Pinch of fine salt
• Finely grated zest of 2 lemons
• 2 tbsp lemon juice (about 30ml)
• 2 tbsp milk (about 30ml)
• 1 tsp vanilla extract (optional)
• 200g blueberries (fresh or frozen)
• 1 tbsp plain flour (to toss with the blueberries)

For the lemon syrup (optional, but recommended)

• 50g caster sugar
• 2 tbsp lemon juice

For the lemon drizzle icing

• 100g icing sugar
• 1 to 2 tbsp lemon juice (add gradually)
• Extra lemon zest and a small handful of blueberries, to finish (optional)

How to Make Mary Berry Lemon and Blueberry Cake Recipe​

Oven preparation

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the cake bakes evenly.
• Prepare the tin: Grease a 2lb (900g) loaf tin and line the base and long sides with baking parchment, leaving a little overhang to lift the cake out easily.

Mixing the batter

• Coat the blueberries: Tip the blueberries into a bowl, sprinkle over 1 tbsp plain flour, and toss gently. This helps stop them sinking and reduces purple streaks.
• Combine the cake ingredients: In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, salt, lemon zest, lemon juice, milk, and vanilla (if using).
• Beat until smooth: Using an electric hand mixer (or a wooden spoon and a little patience), beat for about 1 to 2 minutes until pale, smooth, and well combined. Scrape down the bowl once so everything mixes evenly.
• Fold in the blueberries: Add the floured blueberries and fold gently with a spatula, just until evenly distributed. Overmixing at this point can burst the berries and tint the batter.
• Fill the tin: Spoon the batter into the prepared loaf tin and level the top. Give the tin a light tap on the counter to settle any large air pockets.

Baking

• Bake: Bake for 50 to 60 minutes, until the cake is golden and a skewer inserted into the centre comes out clean (a blueberry on the skewer is fine, wet batter is not).
• Protect the top if needed: If the cake is browning too quickly at around 40 minutes, loosely cover the top with foil and continue baking.

Cooling

• Cool in the tin briefly: Leave the cake in the tin for 10 minutes. This helps it firm up so it lifts out neatly.
• Cool completely: Lift the cake out using the parchment and transfer to a wire rack. Peel off the parchment and let it cool.

Assembling and finishing

• Make the lemon syrup: In a small saucepan, warm the caster sugar and lemon juice over low heat just until the sugar dissolves. Do not boil it hard.
• Soak the warm cake: While the cake is still warm (not hot), poke the top all over with a skewer and spoon the syrup slowly over the surface. Let it soak in as it cools.
• Drizzle the icing: Once the cake is completely cool, mix the icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle over the top and let it set for 10 to 15 minutes.
• Finish: If you like, scatter over a little lemon zest and a few blueberries before slicing.

Tips

How do I stop the blueberries from sinking?

Toss them in 1 tablespoon of plain flour before folding into the batter, and keep your batter fairly thick by measuring the flour accurately. Also, avoid letting the filled tin sit on the counter for too long before baking.

Why did my loaf crack down the middle?

A crack is normal for loaf cakes because the outside sets before the centre finishes rising. If you want a slightly neater top, bake on the middle shelf (not too high) and avoid overbaking, which can exaggerate the split.

How can I prevent a dense, heavy cake?

Make sure the butter is properly softened, not melted, and beat the batter just until smooth. If you overwork the mixture after adding the flour, the cake can bake up tighter.

What should I do if the cake is browning but not cooked through?

Loosely cover the top with foil and continue baking. Every oven runs a little differently, so it is worth checking at 50 minutes, then adding time in 5 minute bursts.

Serving Suggestions

• Serve in thick slices with a cup of tea or coffee.
• Add a spoon of lightly whipped cream for a simple dessert.
• Pair with lemon curd for extra citrus flavour.
• Warm a slice gently and serve with vanilla ice cream.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight so the icing stays neat.

Refrigerator

If you prefer, refrigerate for up to 5 days in an airtight container. Let slices come back to room temperature before serving for the best texture.

Freezing

Freeze the uniced loaf (or individual slices) for up to 2 months. Wrap well in cling film, then foil, and place in a freezer bag. Defrost at room temperature, then add the drizzle icing fresh.

Nutrition

• Calories: 330 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g
• Saturated fat: 8g
• Sodium: 180mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs