Mary Berry Recipes

Home / Baking / Delicate Lemon and Blueberry Drizzle Cake

Now, this lemon and blueberry cake, it's just a joy, isn't it? The way the bright, zesty lemon cuts through the sweetness, and those wonderful blueberries burst with flavour – it's a truly delightful combination. I find it's a real favourite for afternoon tea, or simply a lovely treat to share with friends and family after a Sunday lunch.

When it comes to baking, I always say, keep it simple, and use good quality ingredients. This recipe is wonderfully straightforward, promising a beautifully light and tender sponge every time. There's no need for any fuss, just careful measuring and a gentle hand, and you'll have a cake that's sheer perfection, guaranteed to bring smiles to faces.

The secret to a truly marvellous cake, dear bakers, often lies in the details. Don't be tempted to overmix your batter, and ensure your butter and eggs are at room temperature. These small steps make all the difference, leading to a cake that's not just delicious, but beautifully risen and tender, a real testament to classic home baking.

Why You'll Love This Recipe

The combination of tart lemon and sweet blueberries is a classic pairing that's always a winner.
The 'all-in-one' method makes this sponge incredibly simple and quick to prepare, perfect for busy bakers.
The zesty lemon drizzle not only adds a wonderful flavour kick but also keeps the cake moist and fresh for longer.
It's a versatile cake, equally at home at a sophisticated afternoon tea or as a lovely everyday treat.

Ingredients

225g (8oz) softened unsalted butter
225g (8oz) caster sugar
4 large free-range eggs
225g (8oz) self-raising flour, sifted
1 tsp baking powder
Zest of 2 large lemons
150g (5oz) fresh blueberries
For the Drizzle:
Juice of 2 large lemons
100g (3½oz) caster sugar

Equipment Needed

20cm (8-inch) round cake tin • Baking parchment • Large mixing bowl • Electric mixer (or a good sturdy wooden spoon) • Small bowl • Whisk • Skewer or fork • Wire cooling rack

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) round cake tin with baking parchment. This ensures your cake comes out beautifully every time.
In a large mixing bowl, combine the softened butter, caster sugar, eggs, self-raising flour, baking powder, and lemon zest. Beat them together using an electric mixer until the mixture is smooth and light in colour. Be careful not to overmix, just until everything is just combined.
Gently fold in the fresh blueberries. A light touch here is key to prevent them from bursting too soon and colouring your lovely sponge.
Spoon the cake batter into your prepared tin and gently level the top with the back of a spoon. Pop it into the preheated oven and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. The cake should be beautifully golden brown and springy to the touch.
While the cake is baking, prepare the lemon drizzle. In a small bowl, whisk together the lemon juice and caster sugar until the sugar has dissolved. This simple syrup is what gives the cake its wonderful zesty finish.
Once the cake is out of the oven, immediately prick the top all over with a skewer or a fork. Pour the lemon drizzle evenly over the warm cake, allowing it to soak into every little crevice. This is where the magic happens, ensuring a wonderfully moist and flavourful result.
Allow the cake to cool completely in the tin before turning it out onto a wire rack. This helps the cake firm up and prevents any breakage. Once cooled, slice and serve with a lovely cup of tea. Sheer perfection!

Perfect Substitutions

**Self-raising flour:** If you only have plain (all-purpose) flour, use 225g plain flour and add 2 level teaspoons of baking powder.
**Blueberries:** Frozen blueberries can be used; simply toss them in a tablespoon of flour before adding to the batter to prevent them from sinking.
**Caster sugar:** Granulated sugar can be used in the cake batter, though caster sugar dissolves more easily for the drizzle.
**Lemon:** For an alternative citrus flavour, you could try lime zest and juice, though lemon is truly classic here.

Serving Suggestions

This delightful lemon and blueberry cake is simply wonderful on its own, perhaps with a dusting of icing sugar. For a truly indulgent treat, serve a slice with a dollop of clotted cream, a spoonful of crème fraîche, or even a light vanilla ice cream. And, of course, it's the perfect companion to a freshly brewed cup of English tea, making it ideal for a charming afternoon tea spread. If you enjoyed this, you might also love our Classic Carrot Tray Bake and Classic Coconut Layer Cake.

How to Store \u0026 Reheat

This cake will keep beautifully in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as this can sometimes dry out a sponge cake. While it's generally enjoyed at room temperature, it can be gently warmed through for a few seconds in the microwave if you fancy, but honestly, it's best as is. This cake also freezes well, either whole or in slices, for up to 3 months. Wrap it tightly in cling film and then foil, and thaw at room temperature before serving.

Mary's Secrets to Success

For a truly light and tender sponge, always ensure your butter and eggs are at room temperature before you begin. This allows them to emulsify beautifully, creating a smooth, airy batter. When adding your blueberries, be ever so gentle; a light hand will prevent them from breaking up and colouring your lovely pale sponge. And remember, the zest is where all the wonderful lemon oil is, so zest your lemons before you cut them for juicing – you'll get far more flavour!

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, absolutely! If you're using frozen blueberries, there's a little trick to stop them from sinking to the bottom. Simply toss them in a tablespoon of the measured flour before gently folding them into the batter. This light coating helps them stay suspended and ensures even distribution throughout your lovely cake.

How can I prevent the blueberries from sinking to the bottom?

The best way to prevent blueberries from sinking is to coat them lightly in a tablespoon of flour before adding them to the batter. Also, ensure you don't overmix the batter once the blueberries are added; a gentle fold is all that's needed to keep them nicely distributed.

My cake sank in the middle, what went wrong?

Oh dear, a sinking cake can be disappointing! This often happens if the oven door was opened too early, if the oven temperature was too low, or if the cake was underbaked. Make sure your oven is preheated properly, resist the urge to peek before 30 minutes, and always test with a skewer for a clean withdrawal.

How do I know when the cake is perfectly baked?

The best way to tell if your cake is perfectly baked is to gently press the top; it should spring back. More reliably, insert a thin skewer or cocktail stick into the centre of the cake. If it comes out clean, without any wet batter clinging to it, your cake is ready! If not, pop it back in for another 5 minutes and test again.

Can I make this cake dairy-free?

You certainly can adapt this recipe to be dairy-free. Simply substitute the unsalted butter with a good quality dairy-free baking block or margarine. Ensure it's at room temperature, just like regular butter, for the best results. The rest of the ingredients are naturally dairy-free.