If you’re a fan of Nigella Lawson, you’ll know that her recipes aren’t just about cooking-they’re about creating moments of indulgence and comfort. She has this unique way of making everything from an ordinary dinner to a special treat feel like an experience, almost like you’re being wrapped in a cozy blanket of flavor. I stumbled upon her Lemon and Blueberry Cake one rainy afternoon, when the kind of cake I wanted wasn’t just any dessert. I needed something that would lift my spirits, something zesty yet soothing, light yet satisfying. This cake, with its bright lemony zing and juicy blueberries, turned out to be the perfect match.
It’s one of those recipes that feel like an old friend the moment you try it. You can already picture yourself making it again and again. The best part? It’s easy. There’s no need for an elaborate setup, just some simple ingredients and a willingness to bake with love. So, let’s dive into the details of how to make this stunning cake, and I’ll share a few personal tips and tricks I picked up along the way.
Nigella Lawson’s Lemon And Blueberry Cake Recipe
The magic of this cake is in its simplicity. Nigella has this beautiful way of making complex flavors come together effortlessly. Her lemon and blueberry cake is a perfect example-there’s nothing too fussy about it, yet it’s bursting with fresh, vibrant flavors. The combination of the soft, fluffy sponge and the slightly tart, sweet blueberries just hits the spot.
If you’re used to cakes that rely on frosting to bring in the sweetness, this one is a refreshing change. The cake itself is what shines. It’s light, fluffy, and aromatic, with just the right balance of tang from the lemon and a burst of juicy blueberries in every bite.
I remember the first time I baked it. There was something so gratifying about mixing the batter, feeling the zesty lemon oil blend with the sweetness of sugar and the warmth of vanilla. You almost don’t want to rush it-you want to savor every step.
Ingredient List
Here’s what you’ll need to get started:
- 250g (2 cups) self-raising flour: Self-raising flour takes the guesswork out of getting that perfect rise.
- 1 tsp baking powder: Just a little extra lift.
- 1/4 tsp salt: This enhances all the flavors, especially the lemon and blueberries.
- 200g (1 cup) caster sugar: For sweetness and a slight crunch on the top.
- 225g (1 cup) unsalted butter, softened: Butter gives the cake its rich texture.
- 4 large eggs: The binder and structure of the cake, providing that beautiful fluffiness.
- 1 tsp vanilla extract: It’s subtle, but it really rounds out the citrus and berry flavors.
- Finely grated zest of 2 lemons: This is the heart of the cake’s fragrance. Zesting the lemons and adding them to the batter brings an aromatic freshness.
- Juice of 1 lemon: For an extra punch of tartness.
- 150g (about 1 cup) fresh blueberries: These add juiciness and a sweet pop with every bite. I’ve tried frozen ones, and they just don’t give the same texture-fresh is the way to go.
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For the glaze (optional but totally worth it):
- 100g (1/2 cup) icing sugar
- 1-2 tbsp lemon juice: For that zesty finish, plus it adds a slight sheen.
How To Make Nigella Lawson’s Lemon And Blueberry Cake?
- Preheat the oven: Start by preheating your oven to 180°C (350°F). Grease and line a 23 cm (9-inch) round cake tin with baking paper.
- Mix dry ingredients: In a bowl, sift together the self-raising flour, baking powder, and salt. Set this aside.
- Cream the butter and sugar: In a separate large mixing bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy. This process is key-it incorporates air, which makes the cake so light.
- Add eggs and flavorings: One at a time, add the eggs to the creamed butter and sugar, beating well after each addition. Add the vanilla extract, lemon zest, and lemon juice, mixing until everything is fully combined. This part always smells amazing, and you can’t help but be excited for what’s to come.
- Combine dry and wet ingredients: Gradually fold in the dry ingredients, adding them a little at a time. I usually switch from using the electric mixer to a spatula here to avoid overworking the batter. Once it’s just combined, it’ll be a smooth, thick batter.
- Add the blueberries: Gently fold in the blueberries. I like to toss them lightly in a little flour before adding them to the batter; this prevents them from sinking to the bottom while baking.
- Bake the cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Keep an eye on the cake-if it starts browning too much before the center is set, cover it loosely with foil.
- Cool and glaze: Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before turning it out onto a wire rack. If you’re adding the glaze, mix the icing sugar and lemon juice until smooth, then drizzle it over the cooled cake for a glossy, zesty finish.
Things I Learned
A few things I’ve learned after making this cake a few times:
- Don’t skip the zesting: The zest is where the lemon’s oils live. Skipping it makes the cake a little flat. If you want that fresh, citrusy punch, it’s worth taking the time to zest properly.
- Blueberry distribution: Be careful not to overmix the batter once the blueberries are added. You want them spread throughout, but not to the point where you’re crushing them into a purple mush.
- Self-raising flour is a game-changer: Using self-raising flour makes this cake so much lighter and fluffier than if you had to rely on regular flour and additional raising agents. If you don’t have it, you can always make your own by adding 2 tsp of baking powder to every 150g of plain flour.
- A well-placed glaze: Don’t go overboard with the glaze-just a little drizzle is enough to elevate the cake without overwhelming it. It’s meant to be a tangy topping, not a sugary blanket.