Anna Louise Lemon and blueberry is a flavour combination that I find almost impossibly appealing — the vivid sharpness of the lemon and the sweet, slightly jammy character of baked blueberries are complementary in a way that makes each taste more of itself.
The blueberries give the lemon sponge a slight purple-blue bleed where they burst during baking, which looks completely beautiful in the crumb when the cake is sliced.
I make this cake in early summer when blueberries are at their best and most vivid, but it works equally well with frozen blueberries throughout the year. Frozen blueberries, added directly from the freezer without defrosting, give a slightly more vivid colour bleed into the surrounding sponge and bake beautifully.
The lemon cream cheese frosting is the element that elevates this from a pleasant blueberry cake to something genuinely spectacular — it gives a slight tang that reinforces the lemon character of the sponge and contrasts perfectly with the sweet blueberries. This is the cake that looks as beautiful as any I make and that disappears completely without exception.
Ingredients for Mary Berry Lemon and Blueberry Cake
For the Lemon and Blueberry Sponge
- 225g unsalted butter, softened
- 225g golden caster sugar
- 4 large eggs, at room temperature
- 225g self-raising flour, sifted — plus 1 tbsp for tossing the blueberries
- 2 tsp baking powder
- Finely grated zest of 3 large unwaxed lemons
- 2 tbsp fresh lemon juice
- 2 tbsp whole milk
- 250g fresh or frozen blueberries — tossed in 1 tbsp plain flour before folding in
For the Lemon Cream Cheese Frosting
- 250g full-fat cream cheese, at room temperature
- 100g unsalted butter, softened
- 350g icing sugar, sifted twice
- Finely grated zest of 2 unwaxed lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of fine salt
To Decorate
- 150g fresh blueberries — arranged over the frosted top
- Finely grated zest of 1 unwaxed lemon — scattered over the blueberries
- Edible flowers (optional — gives a genuinely beautiful finish)
- A very light dusting of icing sugar
How to Make Mary Berry Lemon and Blueberry Cake
Step 1 — Make the Sponge
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease two 20cm round sandwich tins and line the bases with baking parchment.
Beat the softened butter and golden caster sugar together for four to five minutes until pale and genuinely fluffy. Add the eggs one at a time, beating well after each. Add the lemon zest and lemon juice.
Sift the flour and baking powder into the bowl. Add the milk. Fold gently until just combined.
Toss the blueberries in the tablespoon of flour — shake off any excess. Fold through the batter with three to four gentle strokes. The flour coating prevents the blueberries from sinking to the base of the tin and keeps them distributed throughout the sponge.
Divide equally between the two tins — weigh for even layers. Bake for 22 to 26 minutes until golden and a skewer comes out clean. Cool completely on wire racks.
Step 2 — Make the Lemon Cream Cheese Frosting
Beat the room-temperature cream cheese and softened butter together until completely smooth — two to three minutes. Add the double-sifted icing sugar in three batches, beating well after each. Add the lemon zest, lemon juice, vanilla, and salt. Beat for one to two minutes until smooth.
Do not overbeat — cream cheese frosting becomes progressively more liquid if beaten beyond the point of smoothness. Stop and taste as soon as it is smooth and well combined.
Step 3 — Assemble
Place the first sponge upside down on a serving plate. Spread half the lemon cream cheese frosting over the surface — going right to the edges.
Place the second sponge on top — right-side up. Press down very gently.
Spread the remaining frosting over the top of the cake in a generous, slightly textured layer.
Step 4 — Decorate
Arrange the fresh blueberries over the frosted top — covering it generously. Scatter lemon zest over the blueberries. Add edible flowers if using. Dust the very edges very lightly with icing sugar.
Refrigerate for thirty minutes before slicing — the frosting firms and the cake cuts cleanly.
My Top Tips For Perfect Lemon and Blueberry Cake
Toss the blueberries in flour before folding in. This is the most important technique instruction for any cake that contains fresh or frozen fruit. Flour-coated blueberries have something for the batter to grip — they are held in suspension rather than sinking through the batter to the base of the tin during baking. Three to four gentle folds distributes them evenly throughout the crumb.
Use frozen blueberries directly from the freezer if using frozen. Defrosted blueberries release a flood of purple-blue juice that colours the entire batter before it goes in the oven, giving an uneven, slightly murky appearance rather than the beautiful pockets of blue in golden sponge that this cake should have. Straight from frozen, they hold their shape during folding and release their colour gradually during baking.
Zest of three lemons in the sponge. The same instruction as the lemon cake recipe on this site — three lemons gives vivid, unmistakable lemon character. Two gives something mild and slightly disappointing. Three is the right quantity.
Do not overbeat the cream cheese frosting. Every cream cheese frosting recipe on this site carries this instruction — because it is always equally relevant. Beat until smooth, then stop. Continued beating incorporates air and makes the frosting progressively more liquid, which is difficult to reverse.
The lemon juice in the frosting is the contrast that makes everything work. The cream cheese gives richness and tang. The icing sugar gives sweetness. The lemon juice and zest give the vivid, sharp citrus note that makes the frosting taste specifically lemon and cream cheese rather than simply sweet. Do not reduce the quantity of lemon juice.
Serving Suggestions
As a summer birthday cake — it looks completely stunning on a cake stand. At a garden party. As a celebration cake for any occasion where something vivid, fresh, and beautiful is wanted. At room temperature — bring out of the fridge twenty minutes before serving for the best flavour and texture.
How to Store Mary Berry Lemon and Blueberry Cake
In the fridge: Store covered for up to 3 days. The blueberries on top remain vivid and the frosting stays set. Bring to room temperature for twenty minutes before serving.
In the freezer: Freeze the unfilled, unfrosted sponge layers for up to 3 months. Make the frosting fresh and decorate on the day of serving.
Mary Berry Lemon and Blueberry Cake Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins. Beat butter and sugar 4–5 minutes. Add eggs one at a time. Add lemon zest and juice. Sift in flour and baking powder. Add milk — fold gently. Toss blueberries in 1 tbsp flour — fold through batter with 3–4 gentle strokes. Divide between tins — weigh for even layers. Bake 22–26 minutes. Cool completely.
- Beat cream cheese and butter 2–3 minutes until smooth. Add icing sugar in 3 batches. Add lemon zest, juice, vanilla, and salt — beat 1–2 minutes. Do not overbeat.
- Place first sponge upside down on plate. Spread half the frosting. Top with second sponge. Spread remaining frosting over the top.
- Arrange fresh blueberries over frosted top. Scatter lemon zest. Add edible flowers if using. Dust edges lightly. Refrigerate 30 minutes. Slice.
Notes
Frequently Asked Questions
Can I use raspberries instead of blueberries?
Yes — raspberries give a slightly sharper, more vivid result. Add them whole and toss in flour exactly as directed. The pink bleed from raspberries into the sponge is equally beautiful.
Can I make this as a three-layer cake?
Yes — increase all sponge quantities by half and divide between three 20cm tins. Use one and a half times the frosting recipe. Bake for the same time. The three-layer version is dramatically tall and beautiful.
Can I use lime instead of lemon?
Yes — lime and blueberry is a wonderful combination. The lime gives a more fragrant, more tropical character. Use the same quantities of zest and juice.
Why are my blueberries all at the bottom?
They were not tossed in flour before folding in, or the batter was too loose. Always toss in flour. If the batter seems particularly liquid, add an extra tablespoon of flour to the batter before folding in the blueberries.
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