The Zesty Lemon and Blueberry Cake Recipe Everyone Adores

Sweet memories often bloom around a delectable lemon and blueberry cake that sparks instant joy.

Sunshine-like flavors dance across your taste buds with each tender crumb.

Zesty citrus notes intertwine beautifully with bursting blueberry sweetness in this delightful dessert.

Bakers can craft this irresistible treat without complicated techniques or specialized equipment.

Seasonal ingredients make this cake a perfect companion for afternoon tea or weekend gatherings.

Unexpected combinations of tart and sweet create a memorable culinary experience that will leave everyone asking for seconds.

We guarantee this recipe will become your new favorite summer indulgence.

Why Mary Berry Lemon And Blueberry Cake Is a Must-Try

• Burst with Fruity Freshness: Dive into a vibrant cake that combines zesty lemon and sweet blueberries, creating a perfect balance of tangy and sugary flavors that dance on your taste buds.
• Bake with Ease: This simple recipe requires basic baking skills, making it accessible for both novice and experienced home bakers who want to create a stunning dessert without stress.
• Crowd-Pleasing Dessert: Perfect for family gatherings, brunches, or casual celebrations, this cake brings a homemade touch that will impress guests and satisfy sweet cravings with its moist texture and bright flavor profile.
• Versatile Seasonal Treat: Adaptable throughout the year, this cake shines during summer months but can be enjoyed anytime you want a refreshing and delightful dessert that showcases fresh berries and citrusy notes.

What’s Inside Mary Berry Lemon And Blueberry Cake

• Eggs: A key binding ingredient that provides structure and richness to the cake.
• Sugar: Sweetens the cake and helps create a light, tender texture.
• Sour Cream: Adds moisture and a subtle tangy flavor to the cake batter.
• Vegetable Oil: Ensures a moist and soft cake texture.

• Vanilla Extract: Provides a warm, sweet background flavor.
• Lemon Zest: Adds bright, citrusy aroma and intense lemon flavor.
• Lemon Juice: Contributes sharp, tangy notes and helps activate lemon flavor.
• Salt: Balances and enhances the overall taste of the cake.

• All-Purpose Flour, Baking Powder: Create the cake's structure and help it rise evenly.
• Cornstarch: Helps coat the blueberries and prevents them from sinking in the batter.

• Fresh Blueberries: Adds natural sweetness, color, and bursts of fruity flavor.
• Powdered Sugar: Optional finishing touch for a delicate, sweet garnish.

Instructions for Mary Berry Lemon And Blueberry Cake

Step 1: Whip Up Fluffy Base

Crack eggs into a large mixing bowl and sprinkle sugar over them. Use an electric mixer or whisk to beat the mixture until it becomes thick, creamy, and pale in color. The consistency should look light and airy with soft peaks forming.

Step 2: Create Moisture Rich Batter

• Sour cream
• Vegetable oil
• Vanilla extract
• Pinch of salt
• Fresh lemon zest
• Lemon juice

Gently stir everything together until well combined, being careful not to deflate the previous egg mixture.

Step 3: Incorporate Dry Ingredients

Sift flour and baking powder directly over the wet ingredients. Use a spatula to fold the dry ingredients into the batter, mixing just until everything is incorporated. Stop stirring as soon as no flour streaks remain to keep the cake tender.

Step 4: Prepare Blueberry Coating

In a separate small bowl, toss blueberries with cornstarch and a splash of lemon juice. This helps prevent the berries from sinking and creates a nice glaze around the fruit.

Step 5: Build Layered Cake

Pour half the cake batter into a prepared baking pan. Sprinkle half the cornstarch-coated blueberries across the surface. Repeat with remaining batter and berries, creating a beautiful marbled effect.

Step 6: Bake To Golden Perfection

Place the cake in a preheated oven at 375°F. Bake for 45-55 minutes, checking doneness by inserting a toothpick into the center. The toothpick should come out clean with just a few moist crumbs.

Step 7: Cool And Finish

Allow the cake to cool completely inside the baking pan. Once cooled, dust the top with a light sprinkle of powdered sugar for an elegant touch. Slice and serve at room temperature.

Helpful Tips for Mary Berry Lemon And Blueberry Cake

• Prevent Berry Sinking: Toss blueberries in cornstarch before adding to batter to keep them evenly distributed throughout the cake.
• Zest for Brightness: Use fresh lemon zest to enhance the citrusy flavor and add vibrant aroma to the cake.
• Gentle Mixing Technique: Fold flour gently to maintain a light, tender cake texture and avoid overmixing.
• Temperature Precision: Bake at the recommended 375F to ensure even cooking and golden-brown exterior.
• Sugar Dusting Trick: Sprinkle powdered sugar just before serving for a beautiful, bakery-style finish.

Creative Ideas for Mary Berry Lemon And Blueberry Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly option.
• Dairy-Free Adaptation: Swap sour cream with coconut yogurt and use vegetable oil instead of traditional dairy ingredients.
• Low-Sugar Alternative: Substitute sugar with monk fruit sweetener or stevia, reducing overall calorie content while maintaining cake's sweetness.
• Vegan Transformation: Use flax eggs, plant-based milk, and coconut cream to create a completely plant-based version of the original recipe.

Pairing Tips for Mary Berry Lemon And Blueberry Cake

• Zesty Lemon Wine Pairing: Choose a crisp Sauvignon Blanc or Pinot Grigio that matches the cake's bright citrus notes, cutting through its sweetness with refreshing acidity.
• Sweet Dessert Companion: Serve alongside a delicate lavender honey or vanilla bean ice cream to complement the blueberry's subtle flavor and enhance the cake's creamy texture.
• Afternoon Tea Match: Pair with Earl Grey tea, whose bergamot undertones beautifully echo the lemon zest while providing a sophisticated, light counterpoint to the fruity cake.
• Sparkling Celebration Drink: Select a light prosecco or champagne to add effervescence and lift the cake's delicate flavors, creating a celebratory and elegant dessert experience.

Storing Mary Berry Lemon And Blueberry Cake Right

• Store cake in an airtight container for up to 4 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake, wrap individual portions in plastic wrap, then place in freezer bag. Keeps well for 2-3 months.
• Keep covered at room temperature for 1-2 days if your kitchen is cool and dry.
• Warm individual slices in microwave for 15-20 seconds or in oven at 300F for 5-7 minutes until slightly warm and soft.

Answers to Mary Berry Lemon And Blueberry Cake Questions

• How do I prevent blueberries from sinking in the cake?

Toss blueberries with cornstarch before adding to batter. This helps coat the berries and keeps them suspended throughout the cake during baking.

• Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just don’t thaw them first and add a few extra minutes to baking time. Frozen berries might slightly change the cake’s moisture.

• Why add lemon zest and juice to this cake?

Lemon adds bright, tangy flavor that complements the sweet blueberries. The acid also helps activate the baking powder, creating a lighter, fluffier texture.

Lemon And Blueberry Cake Recipe

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4.9 from 33 reviews

• Total Time: 60-70 minutes
• Yield: 8 1x

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Description

Blueberry-studded lemon cake brings summer’s bright essence to dessert tables with effortless charm. Mediterranean-inspired ingredients dance together, creating a delightful slice that beckons you to savor each refreshing, sweet moment.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 16 ounces (454 grams) fresh blueberries
• 1 cup sour cream
• 2 large eggs
• 1/2 cup olive or vegetable oil

Sweeteners and Flavoring:

• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 medium lemon, zest and juice divided

Dry Ingredients and Seasonings:

• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 tablespoon cornstarch
• Powdered sugar (optional)

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Instructions

1. Whisk eggs and sugar in a large bowl until the mixture becomes pale, voluminous, and forms soft ribbons when lifted.
2. Incorporate sour cream, vegetable oil, vanilla extract, salt, freshly grated lemon zest, and lemon juice into the egg mixture, stirring gently until well integrated.
3. Sift flour and baking powder over the wet ingredients, delicately folding with a spatula until just combined, avoiding overmixing.
4. Gently coat blueberries with cornstarch and a splash of lemon juice, ensuring even distribution to prevent sinking during baking.
5. Pour half the cake batter into a prepared baking pan, strategically scatter half the prepared blueberries, then repeat the layering process.
6. Place the cake in a preheated oven at 375°F (190°C), baking for 45-55 minutes until a toothpick inserted into the center emerges clean and the top turns golden brown.
7. Allow the cake to cool completely inside the pan, then optionally dust the surface with a light sprinkle of powdered sugar before serving.

Notes

• Gently fold flour to maintain a light, airy texture and prevent tough cake.
• Coat blueberries in cornstarch to prevent sinking and distribute evenly throughout the cake.
• Use room temperature ingredients for smoother mixing and better batter consistency.
• Adjust baking time based on your oven’s performance, checking doneness with a toothpick inserted in the center.

• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg