Description
Mary Berry’s Lemon and Blueberry Cake brings sunshine to classic British baking with zesty citrus and sweet berries. Moist layers of tangy sponge nestled with plump blueberries offer a delightful dessert that celebrates seasonal flavors with elegant simplicity.
Ingredients
Scale
Dry Ingredients:
- 2 ¾ cups (660 ml) plus 1 tablespoon all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¾ cups (350 g) granulated sugar
- 4 cups (454 g) powdered sugar
Wet Ingredients:
- 1 cup (240 ml) vegetable oil
- 3 large eggs, room temperature
- ¾ cup (180 ml) buttermilk, room temperature
- ⅓ cup (80 ml) lemon juice
- 2 tablespoons firmly packed lemon zest, plus more for garnish
- 2 teaspoons vanilla extract
- 1 8-ounce (226 g) block cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 1 tablespoon lemon juice
- 1 teaspoon firmly packed lemon zest
Additional Ingredients:
- 2 cups (280 g) fresh blueberries, plus more for garnish
- Nonstick baking spray with flour
Instructions
- Prepare the oven by heating it to 350°F (175°C), ensuring an even temperature for baking.
- Combine all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to distribute the leavening agents evenly.
- In a separate large mixing bowl, blend granulated sugar and vegetable oil until well incorporated. Introduce eggs individually, mixing completely after each addition to create a smooth, homogeneous mixture.
- Create a liquid mixture by combining buttermilk, fresh lemon juice, grated lemon zest, and pure vanilla extract in a separate container.
- Gradually incorporate the dry flour mixture and lemon-buttermilk mixture into the sugar-egg base, alternating between the two and folding gently to maintain the batter’s delicate texture.
- Dust fresh blueberries with a light coating of flour to prevent sinking, then fold them carefully into the batter, distributing evenly throughout.
- Prepare a 13×9 inch (33×23 centimeter) baking pan by spraying with non-stick cooking spray. Transfer the batter smoothly into the pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, testing for doneness by inserting a clean toothpick into the center – it should emerge without any wet batter clinging to it.
- Allow the cake to cool completely in the pan, which helps set the structure and prevents crumbling.
- For the frosting, use an electric mixer to blend cream cheese, softened butter, lemon juice, and lemon zest until completely smooth and free of lumps.
- Gradually incorporate powdered sugar into the cream cheese mixture, beating until the frosting reaches a creamy, spreadable consistency.
- Once the cake has cooled entirely, carefully spread the lemon cream cheese frosting across the top, creating an even layer.
- Garnish the frosted cake with additional fresh blueberries and a sprinkle of lemon zest to enhance visual appeal and provide a burst of flavor.
Notes
- Chill blueberries before adding to batter to maintain their shape and prevent color bleeding during baking.
- Fold blueberries gently into the batter to avoid breaking and distribute them evenly throughout the cake.
- Always zest lemons before juicing to capture maximum citrus oils and enhance the cake’s bright flavor.
- Wrap leftover cake tightly in plastic wrap to preserve moisture and prevent refrigerator odors from seeping in.
- Let cream cheese frosting come to room temperature before spreading for the smoothest, most spreadable consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 36 g
- Sodium: 186 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 63 mg