There’s something undeniably special about the combination of zesty lemon and sweet, juicy blueberries in a cake. This Mary Berry lemon and blueberry cake recipe delivers a perfect balance of bright citrus and fruity bursts, all wrapped up in a soft, buttery sponge. It’s the kind of bake that feels just as at home at an afternoon tea as it does at a celebratory gathering.

What makes this cake stand out is its light yet indulgent texture, paired with a tangy lemon drizzle that enhances every bite. The blueberries not only add natural sweetness but also create pockets of juicy flavor throughout the sponge. Whether you’re a seasoned baker or just starting out, this foolproof recipe is guaranteed to impress with its simplicity and delicious results.

Recipe at a Glance

Before you begin, here are the key details:

Prep Time: 20 minutes
Bake Time: 35 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices
Difficulty Level: Easy
Dietary Suitability: Vegetarian

Ingredients You’ll Need

1 cup (225g) unsalted butter, softened
1 cup (225g) caster sugar
4 large eggs
2 cups (250g) self-raising flour
1 teaspoon baking powder
Zest of 2 lemons
Juice of 1 lemon
½ cup (120ml) whole milk
1 ½ cups (200g) fresh blueberries
2 tablespoons plain flour (for coating blueberries)

For the Lemon Glaze (Optional)

1 cup (120g) powdered sugar
2-3 tablespoons lemon juice

Substitutes and Optional Ingredients

Flour alternative: Use all-purpose flour with 2 teaspoons of baking powder if you don’t have self-raising flour.
Sugar swap: Swap caster sugar for granulated sugar if needed.
Milk alternative: Substitute whole milk with buttermilk for an even softer texture.
Gluten-free option: Use a 1:1 gluten-free flour blend.

Equipment You’ll Need for Mary Berry Lemon and Blueberry Cake

Make sure to have these kitchen essentials on hand:

8-inch (20cm) round cake tin
Electric mixer or whisk
Mixing bowls
Spatula
Fine grater (for lemon zest)
Wire rack (for cooling)

How to Make Mary Berry Lemon and Blueberry Cake Step-by-Step

Time needed: 35 minutes

Here’s how to create this delightful Lemon and Blueberry cake from scratch:

Preheat the oven
Set it to 350°F (180°C). Grease and line an 8-inch round cake tin with parchment paper.
Cream butter and sugar
In a large bowl, beat butter and caster sugar together until light and fluffy.
Add eggs one at a time
Mix well after each addition to keep the batter smooth.
Incorporate dry ingredients
Sift the self-raising flour and baking powder into the mixture, folding gently to combine.
Add lemon zest and juice
Stir in the zest and juice to enhance the citrusy flavor.
Pour in the milk
Gradually mix in the milk until you get a smooth batter.
Prepare the blueberries
Toss the blueberries in 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.
Bake the cake
Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer inserted in the center comes out clean.
Cool completely
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.
Prepare the glaze (optional)
Mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.

Step-Specific Tips or Notes

Coating the blueberries with flour helps distribute them evenly in the cake.
Avoid overmixing the batter to keep the cake light and fluffy.
If the cake browns too quickly, cover it loosely with foil during the last 10 minutes of baking.

Nutrition Facts & Dietary Info

Each serving of this cake provides a balance of carbohydrates, fats, and protein.

Nutrient	Amount per Serving
Calories	340 kcal
Protein	5g
Fat	16g
Carbohydrates	45g
Sugar	27g

This recipe is vegetarian but contains gluten and dairy.

Why This Recipe Is a Must-Try

Light, fresh, and fruity. The lemon and blueberries create a perfect balance of flavors.
Moist and tender texture. The milk and butter ensure a soft, fluffy crumb.
Easy and impressive. A simple recipe that looks stunning when served.

Pro Tips for Perfect Mary Berry Lemon and Blueberry Cake

Use fresh blueberries. They hold their shape better than frozen ones, which can bleed into the batter.
Bring ingredients to room temperature. This helps with even mixing and a smoother batter.
Let the cake cool before glazing. If the cake is too warm, the glaze will melt and become runny.

Fun Variations & Ingredient Swaps

Add a streusel topping for a crunchy texture.
Use lime instead of lemon for a tropical twist.
Fold in white chocolate chips for added sweetness.

Avoid These Common Mistakes

Skipping the flour coating on blueberries. This can cause them to sink to the bottom.
Overbaking the cake. It should be golden and just set—overbaking will dry it out.
Not sifting the flour. This helps keep the cake light and airy.

How to Store & Serve Mary Berry Lemon and Blueberry Cake

Storing

Room temperature: Keep in an airtight container for 2 days.
Refrigerate: Store for up to 5 days, but bring to room temperature before serving.
Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months.

Reheating

Allow frozen slices to thaw at room temperature for about an hour.

Serving Suggestions

Enjoy with a cup of tea or coffee for a classic pairing.
Serve with a dollop of whipped cream or Greek yogurt for extra indulgence.
Dust with powdered sugar for a simple yet elegant finish.

Mary Berry Lemon and Blueberry Cake Recipe FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first—add them straight to the batter and toss with flour to prevent them from sinking. Be aware that frozen berries may slightly discolor the cake.

How do I make the cake extra moist?

For a more tender crumb, replace half the butter with Greek yogurt or sour cream. This adds moisture while keeping the cake light.

Can I double the recipe for a layer cake?

Absolutely! Bake in two 8-inch tins and sandwich with lemon buttercream or whipped cream for an elegant layer cake.

Conclusion

Mary Berry’s lemon and blueberry cake is the ultimate combination of citrusy freshness and juicy berries in a light, buttery sponge. Whether you’re serving it for afternoon tea, a celebration, or just as a sweet treat, this cake delivers on flavor and texture. Give it a try, and enjoy a homemade dessert that’s both simple and stunning!