Delia Smith Lemon and Blueberry Cake Recipe

This Delia Smith Lemon and Blueberry Cake is a beautifully light and moist sponge bursting with fresh citrus flavour and juicy berries. The combination of zesty lemon and sweet blueberries creates a perfectly balanced cake that feels both fresh and indulgent. It is simple enough for beginners yet elegant enough for serving to guests. The total time is around 1 hour 20 minutes, making it a rewarding bake without being overly time-consuming.

Ingredients

For the Cake

200g unsalted butter, softened
200g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
Zest of 2 lemons
2 tbsp lemon juice
2 tbsp milk
150g fresh blueberries
1 tbsp plain flour (for tossing blueberries)

For the Lemon Glaze

100g icing sugar
2–3 tbsp lemon juice

How to Make Delia Smith Lemon and Blueberry Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment.
Mix the base: In a large bowl, beat the butter and caster sugar together until pale and fluffy.
Add the eggs: Beat in the eggs one at a time, adding a little flour if the mixture begins to curdle.
Combine dry ingredients: Sift in the self-raising flour and baking powder, then gently fold into the mixture.
Add flavour: Stir in the lemon zest, lemon juice, and milk until smooth and evenly combined.
Prepare blueberries: Toss the blueberries in 1 tablespoon of flour, then fold them gently into the batter.
Bake the cake: Spoon the mixture into the prepared tin and level the top. Bake for 45–55 minutes until golden and a skewer inserted into the centre comes out clean.
Cool the cake: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Add the glaze: Mix icing sugar with lemon juice to form a smooth glaze, then drizzle over the cooled cake.

Tips for the Best Lemon and Blueberry Cake

Why do my blueberries sink?

Tossing the blueberries in flour helps suspend them evenly throughout the batter during baking.

How can I make the cake extra moist?

Do not overbake the cake. Check a few minutes before the suggested time and remove as soon as it is cooked through.

Can I use frozen blueberries?

Yes, but do not thaw them before adding. Toss in flour and fold in gently to prevent colour bleeding.

How do I get a stronger lemon flavour?

Add extra zest or a little more lemon juice to the glaze for a sharper citrus finish.

Serving Suggestions

Serve with a dollop of whipped cream
Enjoy with a cup of tea or coffee
Add extra fresh berries on the side
Lightly dust with icing sugar before serving

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool, dry place.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze the unglazed cake for up to 3 months. Wrap tightly and thaw fully before adding glaze.

Nutrition

Calories: 360 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Sodium: 180mg

Note: Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them straight from the freezer and coat lightly in flour before mixing into the batter.

How do I stop the cake from becoming dense?

Make sure not to overmix the batter once the flour is added, as this can make the cake heavy.

Can I make this cake in advance?

Yes, the cake can be baked a day ahead. Store it in an airtight container and glaze before serving.

What tin size should I use?

A 20cm round cake tin works best for even baking and a good cake height.