Lime and blueberry ring drizzle cake
Serves: 24
Prep time: 20 minsTotal time: 
As the ring mould is quite deep, it's best to skewer very small holes all over the warm cake before glazing, so the glaze can soak in. Use a fine skewer (sometimes called a "cake tester") so the holes aren't too big. / Spoon the glaze over the cake slowly
Lime and blueberry ring drizzle cake
Recipe by Mary Berry
Serves: 24
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
193Kcal
Fat
9gr
Saturates
6gr
Carbs
25gr
Sugars
17gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Mary Berry
On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
See more of Mary Berry’s recipes
Mary Berry
On top of her numerous achievements and accolades, Mary has made more perfectly executed and scrumptious cakes than anyone we know, which is just one of the reasons we love her. She gained an army of fans as a judge on The Great British Bake Off and has also written over 70 cookbooks
See more of Mary Berry’s recipes
Ingredients
- 225g unsalted butter, at room temperature or baking spread (at least 70% fat), plus extra for greasing
- 225g caster sugar
- 275g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 2 tbsp full-fat or semi-skimmed milk
- finely grated zest of 3 limes
- 100g blueberries
For the glaze:
- 6 tbsp lime juice (from 3-4 limes)
- 175g granulated sugar
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 1.7 litre (3 pint) ring mould, 23cm diameter and 7.5cm deep. Cut 8-10 strips of baking paper, each 15cm x 2.5cm, and use them to line the mould.
- Place the butter, caster sugar, flour and baking powder in a large bowl. Add the eggs, milk and lime zest, and beat using an electric hand whisk for about 2 minutes (or 3 minutes with a wooden spoon) until smooth.
-
Spoon half the mixture into a ring mould and level it, then scatter the blueberries over the top, keeping them away from the edge of the mould (this makes them less likely to stick). Spoon the rest of the mixture over the blueberries, and spread it evenly with a palette knife to cover the fruit.TipTo get maximum juice from the limes, microwave them all together for 30-60 seconds before squeezing.
- Bake for 35-40 minutes or until well risen and the top springs back when lightly pressed. While the cake bakes, make the glaze: mix the lime juice with the granulated sugar and set aside. Leave the cake to cool in its tin for a few minutes, then loosen the side with a palette knife. Turn it out onto a wire rack set over a baking tray, and peel off the lining strips.
- While the cake is still warm, prick all over with a skewer. Stir the glaze, then spoon it over the warm cake. Leave to cool completely.
