This lemon and blueberry cake is a simple British-style bake inspired by Mary Berry’s straightforward approach to home baking. It has a soft, buttery crumb, juicy berries and a bright lemon glaze. The recipe is beginner-friendly and takes about 2 hours, including cooling. Serve it in generous slices with a cup of tea.
What Does Lemon and Blueberry Cake Taste Like?
Fresh lemon zest gives the sponge a fragrant citrus flavour, while blueberries add pockets of sweetness and a little tartness. A thin lemon glaze soaks into the top, keeping each slice moist without making the cake overly sweet.
Ingredients
For the Cake
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large eggs, at room temperature
- 225g self-raising flour
- 1 teaspoon baking powder
- Finely grated zest of 2 unwaxed lemons
- 2 tablespoons milk
- 150g fresh blueberries
For the Lemon Glaze
- 100g icing sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
Preparation and Cooking Time
- Prep time: 20 minutes
- Cook time: 45 to 50 minutes
- Cooling and glazing: About 50 minutes
- Total time: About 2 hours
- Servings: 12 slices
How to Make Lemon and Blueberry Cake
- Prepare the oven and tin: Preheat the oven to 180°C or 160°C fan. Grease a deep 20cm round cake tin and line the base and sides with baking parchment. Place a shelf in the middle of the oven.
- Mix the cake batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest and milk in a large bowl. Beat with an electric mixer for about 2 minutes, until smooth and evenly combined. Stop as soon as the batter is smooth.
- Add the blueberries: Gently fold the blueberries through the batter with a spatula, taking care not to crush them. Spoon the mixture into the prepared tin and level the top.
- Bake the cake: Bake for 45 to 50 minutes, until golden and springy in the centre. A skewer inserted into the cake should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the final part of baking.
- Cool completely: Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack. Remove the parchment and let the cake cool completely before glazing.
- Make the glaze and finish: Stir 2 tablespoons of lemon juice into the icing sugar. Add a little more juice if needed to make a pourable glaze. Drizzle it over the cooled cake and leave it to set before slicing.
Tips for the Best Lemon and Blueberry Cake
How Can I Stop Blueberries from Sinking?
Make sure the berries are dry before folding them into the batter. You can also toss them with a teaspoon of the measured flour, although some movement during baking is natural.
Why Is My Cake Dense?
Cold butter can make the ingredients difficult to combine evenly. Use properly softened butter and room-temperature eggs, then stop mixing once the batter is smooth. Check that your baking powder is in date, too.
How Do I Know When the Cake Is Done?
The top should spring back gently when pressed, and a skewer inserted into the sponge should come out clean or with a few moist crumbs. Try another spot if the skewer hits a blueberry.
How Can I Make the Glaze Thicker?
Add the lemon juice gradually. If the glaze becomes too runny, stir in a little extra sifted icing sugar. For a thinner drizzle, add a few drops of lemon juice at a time.
Serving Suggestions
- Serve a slice with tea or coffee for an afternoon treat.
- Add a spoonful of lightly whipped cream or crème fraîche.
- Serve with extra fresh blueberries and a little lemon zest.
- Pair with a scoop of vanilla ice cream for dessert.
Storage
Room Temperature
Store the completely cooled cake in an airtight container in a cool place for up to 2 days. Keep it away from direct sunlight and heat.
Refrigerator
Refrigerate in an airtight container for up to 5 days. Bring slices to room temperature before serving for the softest texture.
Freezing
Freeze the unglazed cake or individual slices for up to 3 months. Wrap well and place in a freezer-safe container, then thaw at room temperature while wrapped. Add the glaze after thawing.
Nutrition
Approximate values per slice, based on 12 slices:
- Calories: 325 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 16g
- Saturated fat: 10g
- Sodium: 160mg
Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.
FAQs
Can I use frozen blueberries in lemon and blueberry cake?
Yes. Fold them into the batter straight from the freezer without thawing. They may colour the batter slightly, and the cake may need a few extra minutes in the oven.
Can I make this cake in a loaf tin?
The full mixture is best divided between two lined 900g loaf tins so they are not overfilled. Start checking after 35 minutes and bake until a skewer comes out clean or with a few moist crumbs.
Can I use plain flour instead of self-raising flour?
Yes. Replace the self-raising flour with 225g plain flour and add 2 teaspoons of baking powder to the flour, in addition to the 1 teaspoon already listed in the recipe.
Can I make lemon and blueberry cake ahead of time?
Yes. Bake it a day ahead and store it in an airtight container once completely cool. Add the glaze on the day of serving if you prefer a freshly finished cake.
Why did my lemon glaze soak into the cake?
The cake was probably still warm or the glaze was very thin. Let the cake cool completely and add the lemon juice gradually for a thicker drizzle.
Lemon and Blueberry Cake
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA soft British-style lemon and blueberry cake finished with a simple lemon glaze. Inspired by Mary Berry’s straightforward approach to home baking.
Ingredients
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 teaspoon baking powder
Finely grated zest of 2 unwaxed lemons
2 tablespoons milk
150g fresh blueberries
100g icing sugar, sifted
2 to 3 tablespoons fresh lemon juice
Directions
- Preheat the oven to 180°C or 160°C fan. Grease and line a deep 20cm round cake tin.
- Beat the butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest and milk together for about 2 minutes, until smooth.
- Gently fold in the blueberries, spoon the batter into the tin and level the top.
- Bake for 45 to 50 minutes, until golden and springy and a skewer comes out clean or with a few moist crumbs. Cover loosely with foil if the top browns too quickly.
- Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
- Mix the icing sugar with 2 tablespoons lemon juice, adding more juice if needed. Drizzle over the cooled cake and leave to set.
Notes
- Use softened butter and room-temperature eggs for an evenly mixed batter.
- Frozen blueberries can be folded in without thawing; allow extra baking time if needed.
- Total time includes approximately 50 minutes for cooling and glazing.
- Freeze the unglazed cake for up to 3 months.
