Cuisine Type: Dessert
Preparation Time: 15 minutes
Cooking Time: 45-55 minutes
Total Time: 60-70 minutes
Servings: 8-10
Ingredients: Mary berry lemon and blueberry cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream (8oz)
- 1/2 cup light olive oil or vegetable oil
- 2 lemons
- 2 cups self-raising flour
- 1 tsp baking powder
- 1 1/2 cups fresh or frozen blueberries
Instructions: Mary berry lemon and blueberry cake
Preparation:
- Preheat the oven to 350°F (180°C) and grease, then line a 9-inch (23cm) round springform cake pan.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk the eggs and sugar together until well combined.
- Add the sour cream and oil, whisking until the mixture is smooth.
- Zest the two lemons into the bowl, then squeeze in the juice of one lemon (about 2-3 tablespoons).
Incorporate the Dry Ingredients:
- Sift the flour and baking powder over the mixture and fold in gently until smooth.
Add the Blueberries:
- Gently fold in 1 cup of the blueberries to the batter, saving the remaining half cup for the top of the cake.
Bake:
- Pour the batter into the prepared cake pan, smooth the top, and sprinkle the remaining blueberries over the surface.
- Place in the preheated oven and bake for 45-55 minutes, or until the cake is well-risen, golden brown, and a skewer inserted into the center comes out clean.
Cool and Serve:
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
- Transfer the cake to a wire rack to cool completely.
- Serve warm or at room temperature, garnished with extra blueberries and lemon slices if desired.
Enjoy!
Pro Tip: For an extra lemony kick, consider adding a drizzle of lemon icing: Mix the juice of half a lemon with 1 cup of powdered sugar until smooth, then pour over the cooled cake.
Frequently Asked Questions (FAQ)
Q: Can I make this cake with frozen blueberries?
A: Yes, you can use frozen blueberries instead of fresh ones. However, make sure to toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking.
Q: What can I substitute for sour cream?
A: You can use an equal amount of plain Greek yogurt or full-fat yogurt as an alternative to sour cream.
Q: How do I store the leftover cake?
A: The cake can be stored at room temperature for up to 2 days when covered or in an airtight container. For longer storage, refrigerate it and consume it within 5 days.
Q: Can I use a different type of flour?
A: Yes, if you don’t have self-raising flour, you can use the same amount of all-purpose flour plus 2 teaspoons of baking powder.
Q: Is it possible to make this recipe gluten-free?
A: To make a gluten-free version, replace the flour with an all-purpose gluten-free flour blend in the same quantity. Be sure to check that your baking powder is also gluten-free.
Q: How do I prevent the cake from sticking to the pan?
A: Ensure you grease your pan well and line it with parchment paper for the best results. If using a springform pan, a good practice is to also place a round of parchment paper at the bottom.
