Mary Berry Lemon And Blueberry Cake Recipe

Mary Berry Lemon and Blueberry Cake Recipe is a delicious cake recipe that is made by the famous British author Mary Berry. The cake is moist and fluffy that is made with fresh blueberries and lemons. The combination of the sweetness of blueberries and the blend of lemon zest gives the cake an ideal tangy and zesty flavor.

Mary Berry’s Lemon and Blueberry Cake is the ideal balance between sweet and sour. If you are looking for an easy and quick yet delicious cake recipe, you are at the right place!

Mary Berry Recipe For Lemon And Blueberry Cake – Everything You Need To Know:

Mary Berry Recipe for Lemon and Blueberry Cake is made up of four main ingredients: sour cream, eggs, flour as well as mixture of fresh fruits like blueberries and lemons. The recipe can be prepared within 80 minutes and can serve up to 10 people.

Mary Berry Lemon and Blueberry Cake can be served with ice cream or custard. Additional toppings such as lemon glaze, coconut flakes and white chocolate shavings can also elevate the taste.

Mary Berry Lemon And Blueberry Cake Ingredients

• 2 cups All-Purpose Flour: All purpose flour is preferred for this recipe to give body and density to the cake.
• 1 cup Granulated Sugar: Granulated sugar not only sweetens the cake, but also helps the cake rise and brown in the oven.
• 1 cup Sour Cream: Sour cream pairs up really well with flavor of lemons and also adds moisture as well as richness to the cake.
• 1/2 cup Olive Oil: Use olive oil or any other neutral oil.
• 2 Eggs: Eggs provide moisture and structure to the cake. Make sure the eggs are at room temperature.
• 1 Lemon (Both zest and juice): Lemon juice and zest give the cake a tangy and zesty flavor that complements the sweetness of the blueberries.
• 1 tsp Vanilla Extract: Use vanilla extract instead of vanilla essence.
• 2 tsp Baking Powder: Baking powder helps the cake achieve a perfect rise.
• 1/2 tsp Cornstarch: Cornstarch gives the cake a crumbly and tender texture.
• 1/4 tsp Salt: Use salt to balance out the sweetness of the cake.
• 16 oz Fresh Blueberries: Fresh blueberries add color as well as juiciness to the cake.

How To Make Mary Berry’s Lemon And Blueberry Cake?

1. Preheat the oven to 375˚F. Take a 9 inch baking tin and grease it with butter lightly as well as lining it up with parchment paper.
2. Take a large mixing bowl and whisk in the sour cream, olive oil, vanilla extract, and salt until thoroughly blended.
3. Take an electric mixer and beat 2 eggs and 1 cup sugar for 5 minutes, or until the mixture is thick and pale in color.
4. In a separate bowl, add 2 cups of flour and 2 teaspoons of baking powder. Stir well to combine.
5. Add the flour mixture to the batter one-third of the way at a time. Lastly, stir in lemon zest and lemon juice while mixing.
6. Take a medium sized bowl, add blueberries, cornstarch and lemon juice. Stir well until thoroughly mixed and there is no trace of dry white cornstarch is left.
7. Spread half of the cake batter into the already prepared baking tin. Add half of the blueberries on top of the butter.
8. Add the remaining batter on top, then equally distribute the remaining blueberries on top. Press the blueberries into the batter about halfway in.
9. Bake for about 45 to 55 minutes or until a toothpick inserted in the middle retrieves no residue.
10. Leave the cake to cool down in the baking tin for 10 to 15 minutes. Then, put it on the baking rack and let it cool down to room temperature.
11. Top the Mary Berry Lemon and Blueberry Cake with powdered sugar and serve!

Also Try: Mary Berry Rice Pudding Recipe

Tips To Make The Best Lemon And Blueberry Cake Mary Berry

Follow these tips and tricks for the best possible results on this Mary Berry Lemon and Blueberry Cake Recipe:

• Make sure that the eggs, sour cream, and other dairy are at room temperature for a smooth batter and uniform texture.
• Make sure to use fresh lemons and blueberries for a better flavor as well as texture.
• Make sure not to over-mix the cake batter for a light and fluffy cake. Over-mixing the batter will make the cake more tough and dense.
• Make sure not to over-bake the cake as this will make it dry and crumbly.
• Use a toothpick and insert it in the center of the cake to check if it is well done. The toothpick should come out clean, without any crumbs.

Mary Berry Lemon And Blueberry Cake Recipe FAQs

How long can you store Mary Berry’s Lemon and Blueberry Cake for?

Mary Berry Lemon and Blueberry Cake can be stored in the refrigerator for about 3 to 4 days in an airtight container.

Can you freeze Mary Berry’s Lemon and Blueberry Cake?

Yes, Mary Berry Lemon and Blueberry Cake can be frozen for up to 3 months in an airtight container or a freezer safe bag. Let the cake thaw in the refrigerator overnight before serving.

What do I serve with Mary Berry Lemon and Blueberry Cake?

Lemon and Blueberry Cake Mary Berry can be served with ice cream or custard. Additional toppings such as lemon glaze, coconut flakes and white chocolate shavings can also elevate the taste.

Mary Berry Lemon And Blueberry Cake Recipe Card