Looking for a deliciously tangy and fruity cake to satisfy your sweet cravings? Look no further than the Mary Berry Lemon and Blueberry Cake! This delightful dessert combines the refreshing zing of lemons with the burst of flavor from juicy blueberries. Whether you’re hosting a brunch or simply treating yourself to a homemade treat, this cake is sure to impress. From its moist sponge to the irresistible lemon glaze, every bite is a burst of summery goodness. Get ready to indulge in the perfect balance of tart and sweet flavors with the Mary Berry Lemon and Blueberry Cake.
Mary Berry Lemon and Blueberry Cake: A Burst of Freshness and Flavors
When it comes to delightful and refreshing desserts, Mary Berry’s Lemon and Blueberry Cake stands out as a winner. Combining the zesty tang of lemons with the natural sweetness of blueberries, this cake offers a burst of flavors that will leave your taste buds craving for more. In this article, we will dive into the world of Mary Berry’s Lemon and Blueberry Cake, exploring its ingredients, preparation process, and some helpful tips to ensure your cake turns out perfect every time.
The Ingredients: A Perfect Harmony of Flavors
Before we embark on the baking journey, let’s take a moment to appreciate the key ingredients that make Mary Berry’s Lemon and Blueberry Cake so irresistible:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
- 225g fresh blueberries
- 4 tbsp lemon curd
- For the icing:
Now that we have our ingredients ready, let’s move on to the preparation process.
Preparing the Lemon and Blueberry Cake
Baking a Mary Berry Lemon and Blueberry Cake requires a bit of time and effort, but the end result is definitely worth it. Follow these steps to achieve a moist and flavorful cake:
- Preheat your oven to 180°C (160°C fan/Gas 4) and line the base of two 20cm (8in) round sandwich tins with baking parchment.
- In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy.
- Add the eggs, self-raising flour, baking powder, lemon zest, and lemon juice to the bowl. Mix everything together until you have a smooth batter.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Divide the batter equally between the prepared tins and smooth the tops with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Now that your cakes are ready, it’s time to add a touch of decadence with some lemon curd icing.
Adding the Finishing Touch: Lemon Curd Icing
The lemon curd icing adds a tangy sweetness to the Mary Berry Lemon and Blueberry Cake, elevating it to a whole new level of deliciousness. Follow these steps to create the perfect icing:
- Place one of the cooled cake layers on a serving plate or cake stand.
- Spread the lemon curd evenly over the top of this layer.
- Place the second cake layer on top and press down lightly to sandwich them together.
- Prepare the icing by mixing the icing sugar with enough lemon juice to create a smooth, slightly runny consistency.
- Pour the icing over the top of the cake, allowing it to drizzle down the sides.
- Gently spread the icing with a palette knife if needed, ensuring the entire cake is covered.
- For an extra touch, decorate the cake with fresh blueberries and lemon zest.
And there you have it! Your very own Mary Berry Lemon and Blueberry Cake, ready to be enjoyed.
Tips for Success
Baking a perfect Mary Berry Lemon and Blueberry Cake requires attention to detail. Here are some tips to help you achieve success:
- Make sure all your ingredients are at room temperature before starting. This helps to ensure a smooth and consistent batter.
- When folding in the blueberries, lightly dust them with flour beforehand. This prevents them from sinking to the bottom of the cake during baking.
- Be sure not to overmix the batter. Overmixing can lead to a denser and tougher texture.
- When applying the lemon curd icing, make sure the cakes are completely cooled. Warm cakes can cause the icing to melt and become runny.
- If you don’t have lemon curd, you can substitute it with lemon buttercream or cream cheese frosting for a different twist.
With these tips in mind, you’re well-equipped to create a scrumptious Mary Berry Lemon and Blueberry Cake that will impress your family and friends.
Experimenting with Variations
Mary Berry’s Lemon and Blueberry Cake serves as an excellent base for creative variations. Here are a few ideas on how you can experiment with this delightful recipe:
- Replace the blueberries with raspberries or strawberries for a different berry twist.
- Add a touch of almond extract to the batter for a hint of nuttiness.
- Layer the cake with a lemon-infused cream for an extra burst of flavor.
- For a show-stopping dessert, turn this cake into a trifle by layering it with lemon curd, whipped cream, and fresh berries.
Feel free to unleash your creativity and adapt this recipe to suit your personal taste preferences.
Mary Berry’s Lemon and Blueberry Cake combines the freshness of lemons with the natural sweetness of blueberries, creating a delightful treat for any occasion. By following the steps outlined in this article and incorporating the provided tips, you can create a moist and flavorful cake that will impress everyone who takes a bite. Whether you’re a seasoned baker or an enthusiastic beginner, this recipe is sure to elevate your baking skills and bring smiles to those who indulge in this delectable creation. Give it a try and savor the burst of freshness and flavors that Mary Berry’s Lemon and Blueberry Cake has to offer!
Dessert: Blueberry Lemon Cake Recipe – Natasha's Kitchen
Frequently Asked Questions
What ingredients do I need to make Mary Berry’s lemon and blueberry cake?
To make Mary Berry’s lemon and blueberry cake, you will need the following ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 275g self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Zest of 2 lemons
- 200g blueberries
- For the lemon buttercream:
- 225g unsalted butter, softened
- 450g icing sugar
- Juice of 1 lemon
How do I make Mary Berry’s lemon and blueberry cake?
To make Mary Berry’s lemon and blueberry cake, follow these steps:
- Preheat your oven to 180°C (160°C fan/gas mark 4) and grease and line two 20cm round cake tins.
- In a large mixing bowl, cream together the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest. Beat until the mixture is smooth.
- Gently fold in the blueberries, taking care not to overmix the batter.
- Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
- Bake in the preheated oven for approximately 25-30 minutes or until the cakes are golden and a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
- To make the lemon buttercream, beat the softened butter and icing sugar together until creamy and pale. Add the lemon juice and continue to beat until well combined.
- Once the cakes have cooled, spread a layer of lemon buttercream on one cake and sandwich it with the other cake. Use the remaining buttercream to frost the top and sides of the cake.
- Decorate with extra blueberries and lemon zest, if desired.
Can I use frozen blueberries in Mary Berry’s lemon and blueberry cake?
Yes, you can use frozen blueberries in Mary Berry’s lemon and blueberry cake. However, it’s important to note that using frozen blueberries may result in a slightly different texture and color compared to using fresh blueberries. Make sure to thaw the frozen blueberries and pat them dry before adding them to the cake batter.
Can I substitute the lemon zest with lemon extract?
Yes, you can substitute the lemon zest with lemon extract in Mary Berry’s lemon and blueberry cake. However, keep in mind that lemon extract is more concentrated than lemon zest, so you’ll need to use less of it. Start by adding a small amount of lemon extract, taste the batter, and adjust the amount according to your preference.
How should I store Mary Berry’s lemon and blueberry cake?
To store Mary Berry’s lemon and blueberry cake, place it in an airtight container and store it at room temperature for up to 3-4 days. If you live in a hot and humid climate, it’s recommended to store the cake in the refrigerator to prevent spoilage. Let the cake come to room temperature before serving for the best taste and texture.
Final Thoughts
The Mary Berry lemon and blueberry cake is a delightful treat that combines the tanginess of lemons with the sweetness of blueberries. The moist and fluffy texture of the cake is perfectly balanced by the zesty lemon glaze, creating a burst of flavors in every bite. Whether you’re looking for a refreshing dessert or a centerpiece for a special occasion, this cake is a crowd-pleaser. It’s an easy recipe to follow, allowing you to effortlessly create a showstopping dessert that will impress your friends and family. Treat yourself to the irresistible taste of the Mary Berry lemon and blueberry cake today.