Mary Berry Lemon and Blueberry Cake
Mary Berry Lemon and Blueberry Cake is a soft lemon-flavored sponge studded with fresh blueberries, baked until golden, and finished with a light lemon glaze. It combines sweet, tangy, and fruity flavors in a moist and tender crumb.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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200g plain yoghurt (full-fat recommended)
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200g caster sugar
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200g self-raising flour
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100g melted butter or 100ml vegetable oil
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3 large eggs
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Zest of 2 lemons
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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150g fresh blueberries
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1 tablespoon flour (to coat the blueberries)
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Pinch of salt
For the lemon glaze:
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100g icing sugar
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2–3 tablespoons lemon juice
Instructions
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Prepare the tin: Line your cake tin with parchment and preheat the oven to 180°C (350°F).
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Mix the wet ingredients: Whisk yoghurt, melted butter (or oil), eggs, sugar, lemon zest, lemon juice, and vanilla until smooth.
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Add the dry ingredients: Stir in the self-raising flour and salt, mixing only until the batter is lump-free.
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Coat the blueberries: Toss the blueberries in 1 tablespoon flour to prevent them from sinking during baking.
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Fold in the berries: Gently fold the blueberries into the batter to distribute evenly.
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Bake the cake: Pour the batter into the tin and bake for 35–40 minutes, or until a skewer inserted comes out clean.
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Cool slightly: Allow the cake to rest for 10 minutes before removing from the tin.
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Glaze the top: Mix icing sugar and lemon juice, then drizzle over the warm cake for a shiny finish.