Delia Smith Lemon and Blueberry Cake Recipe

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This lemon and blueberry cake is a bright, buttery sponge dotted with juicy berries and finished with a sharp-sweet lemon glaze. The crumb stays tender and moist, with just enough citrus to taste fresh without turning the cake sour. It’s a straightforward, home-baker-friendly recipe with simple techniques and reliable results. Plan for about 1 hour 30 minutes total, including cooling and glazing time.

Delia Smith Lemon and Blueberry Cake Recipe

Ingredients

For the cake batter

200g unsalted butter, softened
200g caster sugar
3 large eggs, at room temperature
1 tsp vanilla extract
Finely grated zest of 2 lemons
2 tbsp lemon juice (about 1 lemon)
200g self-raising flour
1/2 tsp baking powder
1/4 tsp fine salt
2 tbsp milk
200g blueberries (fresh, or frozen straight from the freezer)
1 tbsp plain flour (to toss with blueberries)

For the lemon syrup (optional but recommended)

60g caster sugar
60ml lemon juice

For the lemon glaze

120g icing sugar
2 to 3 tbsp lemon juice
Extra lemon zest, to finish
A small handful of blueberries, to decorate (optional)

How to Make Lemon and Blueberry Cake

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 20cm round cake tin and line the base with baking parchment. Set the tin on a baking tray for easy handling.
Get the blueberries ready: If using fresh blueberries, rinse and dry them well. Toss the blueberries with 1 tbsp plain flour. This light coating helps stop them sinking and reduces purple streaks through the sponge.
Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar together for 2 to 3 minutes until paler and fluffy. This step builds a lighter texture, so take the full time if you can.
Add eggs and flavour: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and 2 tbsp lemon juice. If the mixture looks slightly curdled, don’t worry, it will come back together when the flour goes in.
Fold in the dry ingredients: Sift in the self-raising flour, baking powder, and salt. Fold gently with a spatula until you can no longer see dry flour, then add the milk and fold again just until smooth.
Fold in the blueberries: Add the floured blueberries and fold very gently, using as few strokes as possible. Overmixing at this stage can break the berries and stain the batter grey-purple.
Bake: Spoon the batter into the prepared tin and level the top. Bake for 40 to 45 minutes, or until the cake is golden, springs back when lightly pressed, and a skewer inserted into the centre comes out clean.
Cool: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack. Peel off the baking parchment and let it cool until just warm if you plan to add the syrup.
Add the lemon syrup: Warm the caster sugar and lemon juice in a small pan over low heat, stirring until the sugar dissolves. Prick the warm cake all over with a skewer, then spoon the syrup on slowly so it soaks in rather than running off.
Glaze and finish: Once the cake is completely cool, whisk the icing sugar with 2 tbsp lemon juice, then add a little more if needed to reach a thick, drizzleable consistency. Spoon the glaze over the top, scatter over extra lemon zest, and decorate with a few blueberries if you like.

Tips

Why did my blueberries sink to the bottom?

Usually it’s one of two things: the batter is a little too loose or the blueberries went in wet. Dry the berries thoroughly, toss them with flour, and keep your batter thick by measuring the milk carefully.

How do I stop frozen blueberries from turning the cake purple?

Add them straight from the freezer and fold them in quickly and gently. Don’t thaw them first, and avoid overmixing once they’re in the bowl.

What if the cake is browning too fast but not baked through?

Loosely cover the top with foil at around the 30-minute mark if it’s getting too dark. Keep baking until the centre tests clean.

How can I get a softer, more tender crumb?

Make sure your butter is properly softened and don’t overwork the batter after adding the flour. Gentle folding keeps the sponge light and avoids toughness.

Serving Suggestions

Serve as-is with a cup of tea for an easy afternoon bake.
Add a spoonful of lightly whipped cream or crème fraîche.
Pair with fresh berries and a dusting of icing sugar for a simple dessert plate.
Warm a slice for 10 seconds in the microwave and serve with vanilla ice cream.

Storage

Room temperature

Store in an airtight tin for up to 2 days. If your kitchen is warm, keep the cake in the coolest spot you have, out of direct sunlight.

Refrigerator

Refrigerate for up to 5 days in an airtight container. Bring slices to room temperature before serving for the best texture, as chilling firms up buttery sponge.

Freezing

Freeze the unglazed cake (or individual slices) wrapped well in cling film and a layer of foil for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature, then glaze once fully thawed.

Nutrition

Calories: 360 kcal
Carbohydrates: 49 g
Protein: 5 g
Fat: 16 g
Saturated Fat: 9 g
Sodium: 180 mg

Nutrition values are estimates and can vary depending on ingredients and portion size.

FAQs

Can I make this cake with frozen blueberries?

Yes. Use frozen blueberries straight from the freezer and fold them in gently at the very end. This helps prevent bleeding and keeps the batter from turning purple.

What tin size works best for this lemon and blueberry cake?

A 20cm (8-inch) round tin is ideal. If you use a 2lb loaf tin, the cake will take longer to bake; start checking around 55 minutes.

Can I make it without the lemon syrup?

You can, but the syrup adds moisture and a brighter lemon flavour. If you skip it, the cake will still be lovely, just slightly less zingy and less moist the next day.

Why is my cake dense instead of light?

Dense cake is usually caused by overmixing after adding the flour, butter that was too cold to cream properly, or baking before the oven was fully preheated. Mix gently once the flour goes in and always preheat the oven.

Can I swap the lemons for oranges?

Yes. Replace the lemon zest and juice with orange zest and juice for a softer, sweeter citrus flavour. Keep the measurements the same and glaze to taste.