Name: Mary Berry Lemon And Blueberry Cake
Prep time: 15 min
Total time: 2 h
Ingredients: 2 3/4 Cup Plus 1 Tbsp. All-purpose Flour, Divided; 1 3/4 Tsp Baking Powder; 1/2 Tsp Baking Soda; 3/4 Tsp Kosher Salt; 1 3/4 Cup Granulated Sugar; 1 Cup Vegetable Oil; 3 Large Eggs, Room Temperature; 3/4 Cup Buttermilk, Room Temperature; 1/3 Cup Lemon Juice; 2 Tbsp Firmly Packed Lemon Zest, Plus More For Garnish; 2 Tsp Vanilla Extract; 2 Cup Fresh Blueberries, Plus More For Garnish; Nonstick Baking Spray With Flour; 1 8-oz Block Cream Cheese, Softened; 1/4 Cup Unsalted Butter, Softened; 1 Tbsp Lemon Juice; 1 Tsp Firmly Packed Lemon Zest; 4 Cup Powdered Sugar

Decorate this moist Lemon and Blueberry Cake with a light lemon glaze and sprinkled toasted almonds. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

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Lemon And Blueberry Cake Ingredients

For The Cake:

2 3/4 Cup Plus 1 Tbsp. All-purpose Flour, Divided
1 3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 Tsp Kosher Salt
1 3/4 Cup Granulated Sugar
1 Cup Vegetable Oil
3 Large Eggs, Room Temperature
3/4 Cup Buttermilk, Room Temperature
1/3 Cup Lemon Juice
2 Tbsp Firmly Packed Lemon Zest, Plus More For Garnish
2 Tsp Vanilla Extract
2 Cup Fresh Blueberries, Plus More For Garnish
Nonstick Baking Spray With Flour

For The Frosting:

1 8-oz Block Cream Cheese, Softened
1/4 Cup Unsalted Butter, Softened
1 Tbsp Lemon Juice
1 Tsp Firmly Packed Lemon Zest
4 Cup Powdered Sugar

How To Make Lemon And Blueberry Cake

Preparation: Preheat the oven to 350°F.
Mix Dry Ingredients: In a bowl, mix 2 3/4 cups flour, baking powder, baking soda, and salt.
Blend Wet Ingredients: In another large bowl, mix sugar and oil. Add eggs one by one, mixing well after each.
Prepare Lemon Mix: In a different bowl, mix buttermilk, lemon juice, lemon zest, and vanilla.
Combine: Slowly add the dry ingredients and lemon mix to the wet ingredients. Alternate between them and mix gently.
Add Blueberries: Coat blueberries with 1 tablespoon of flour. Add them to the batter and mix.
Bake The Cake: Spray a 13×9 inch pan with non-stick spray. Pour in the batter. Bake for 40-45 minutes. Check with a toothpick – if it comes out clean, it’s done. Let it cool.
Make The Frosting: In a mixer, beat cream cheese, butter, lemon juice, and lemon zest until smooth. Slowly add powdered sugar and mix until creamy.
Decorate The Cake: Once the cake is cool, spread the frosting on top. Add some blueberries and lemon zest for garnish.

How To Store Lemon And Blueberry Cake

This Homemade Lemon And Blueberry Cake can last in the fridge for about 3-4 days. To store it, first, let it cool completely. Once cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container; then place it in the fridge.

If you want, you can also freeze Lemon And Blueberry Cake, but without the frosting. Simply wrap the cake layers individually in plastic wrap, then in aluminum foil. Place them in a freezer bag or airtight container; then freeze. It can last frozen for about 2-3 months.

To thaw it, remove the cake from the freezer and let it sit at room temperature for several hours. Once thawed, you can add the frosting and serve.

Can I Use Frozen Blueberries Instead Of Fresh?

Yes, you can use frozen blueberries instead of fresh ones. If using frozen blueberries, it’s best to thaw them first and drain any excess liquid. This will prevent the cake batter from becoming too wet.

Can I Use a Loaf Pan Instead Of 13×9 inch pan

Yes, you can use a loaf pan to make the Lemon And Blueberry Cake. The batter mix can make about 2 loaves. Make sure to adjust the baking time as the cake might take a bit longer in a loaf pan compared to a square one.

Always check with a toothpick or skewer to ensure it’s fully baked in the center before removing it from the oven.

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