Mary Berry Lemon And Blueberry Cake

Mary Berry’s Lemon and Blueberry Cake is a quintessential British-style traybake. This incredibly moist sponge uses vegetable oil and buttermilk for a tender crumb, bursting with fresh blueberries and sharpened by a punchy lemon cream cheese frosting.

If you do nothing else, toss your blueberries in that extra tablespoon of flour before folding them into the batter. That’s the difference between a cake with fruit evenly suspended and one where all the berries sink to the bottom, creating a soggy purple layer. I’ve skipped this step when I was in a rush, and the structural integrity of the cake suffered—it makes the bottom of the slice far too wet to hold up the frosting.

The buttermilk and oil combination is doing more work than you’d think here. Unlike traditional butter-based pound cakes, this oil-based version stays remarkably soft even when chilled, which is necessary since the cream cheese frosting requires refrigeration. I didn’t expect the tiny bit of baking soda to matter that much, but it reacts with the acidic lemon juice to give the cake a light, airy lift that balances the dense fruit.

Mary Berry Lemon And Blueberry Cake Ingredients

For the Cake:

• 2 3/4 cups (345g) plus 1 tablespoon all-purpose flour, divided
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 3/4 cups (350g) granulated sugar
• 1 cup (240ml) vegetable oil
• 3 large eggs, room temperature
• 3/4 cup (180ml) buttermilk, room temperature
• 1/3 cup (80ml) fresh lemon juice
• 2 tablespoons lemon zest (plus extra for garnish)
• 2 teaspoons vanilla extract
• 2 cups (380g) fresh blueberries

For the Lemon Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (55g) unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 4 cups (500g) powdered sugar, sifted

How To Make Mary Berry’s Lemon and Blueberry Cake

• 1. Preparation: Preheat your oven to 350°F (180°C). Spray a 13×9 inch baking pan with nonstick spray (ideally the kind that includes flour) or line it with parchment paper for easy lifting.
• 2. Mix Dry Ingredients: In a medium bowl, whisk together the 2 3/4 cups of flour, baking powder, baking soda, and salt. Sifting these together ensures the leavening agents are perfectly distributed.
• 3. Blend Wet Ingredients: In a large bowl, beat the sugar and oil until combined. Add the eggs one at a time, beating well after each addition until the mixture looks pale and slightly thickened.
• 4. Prepare Lemon Mix: In a separate jug or bowl, whisk the buttermilk, lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled because of the acid—that’s completely normal.
• 5. Combine: Gently fold the dry ingredients and the buttermilk mixture into the egg/oil base. Alternate between adding the flour and the liquid, beginning and ending with the flour. Mix only until the white streaks disappear.
• 6. Add Blueberries: Coat your fresh blueberries with the remaining 1 tablespoon of flour. Gently fold them into the batter with a spatula.
• 7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes. You’ll know it’s done when the top springs back when lightly pressed and a toothpick comes out clean. Let it cool completely in the pan.
• 8. Make the Frosting: Beat the cream cheese and butter until smooth. Add the lemon juice and zest, then gradually add the powdered sugar. Beat on high until it’s light, fluffy, and creamy.
• 9. Decorate: Spread the frosting over the cooled cake. Garnish with a handful of extra berries and a sprinkle of lemon zest or toasted almonds for a bit of crunch.

Recipe Tips

• Use room temperature ingredients: Cold eggs or buttermilk will cause the oil and sugar mixture to seize, leading to a “tight” or rubbery cake.
• Sift your powdered sugar: If you don’t, you’ll end up with tiny white lumps in your frosting that are impossible to beat out later.
• Don’t overmix: Once the flour meets the wet ingredients, stop mixing as soon as it’s combined. Overmixing develops gluten, which turns a “moist cake” into a “tough bread.”
• Fresh vs. Frozen: Fresh berries are best. If using frozen, do not thaw them before tossing in flour, otherwise, they will bleed purple streaks throughout your entire batter.

What To Serve With Mary Berry Lemon And Blueberry Cake

This Mary Berry Lemon And Blueberry Cake is rich enough to stand on its own, but a dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla ice cream helps balance the zingy lemon. For a true British afternoon tea experience, serve it alongside a pot of Earl Grey tea—the bergamot in the tea perfectly complements the citrus notes in the cake.

How To Store Mary Berry Lemon And Blueberry Cake

• Fridge: Because of the cream cheese frosting, this cake must be kept in the fridge. Store it in an airtight container for up to 5 days.
• Reheat: For the best texture, take a slice out of the fridge 20 minutes before eating to let the frosting soften slightly.
• Freeze: You can freeze the un-frosted cake for up to 3 months. If frozen with frosting, the texture of the cream cheese may become slightly grainy once thawed, but it will still taste delicious.

Mary Berry Lemon And Blueberry Cake Nutrition Facts

Estimated per serving (1 of 12 slices):

• Calories: 510 kcal
• Fat: 26g
• Carbohydrates: 68g
• Protein: 5g
• Sodium: 290mg

FAQs

Why did my blueberries sink?

This usually happens if the batter is too thin or if the berries weren’t tossed in flour. The flour coating helps the fruit “grip” the batter as it rises.

Can I make this Mary Berry Lemon And Blueberry Cake in a loaf pan?

Yes, but you will need to split the batter into two 9×5 inch loaf pans and increase the baking time to about 50–60 minutes.

My frosting is too runny; what do I do?

If your kitchen is warm, the butter and cream cheese may have softened too much. Chill the frosting in the fridge for 30 minutes, then beat it again before spreading.

Try More Mary Berry Cake Recipes:

• Apple And Sultana Cake
• Lemon Courgette Cake
• Lime And Coconut Cake
• Pineapple Upside Down Cake
• Pear Cake
• Mars Bar Cake