Blueberry and lemon traybake

Name: Blueberry and lemon traybake
Cook time: 25 min
Ingredients: 200g caster sugar; 200g soft butter; 225g self raising flour; 3 medium eggs; Juice & zest of one large lemon; 75g blueberries; 150g icing sugar; 3 tbsp lemon juice; 75g blueberries to decorate

Enjoy this fruity traybake recipe – particularly special as it's bursting with lemon and blueberries!

Traybakes are easy to make and fantastic to share. But this lovely blueberry and lemon traybake recipe is a particularly special one as it's bursting with lemon zing and fresh blueberries!

Tip! This fabulous traybake will keep for a few days in a tin preferably in the fridge.

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8-10

Servings

15-20 mins

Preparation Time

25 mins

Cooking Time

Ingredients

For the cake

200g caster sugar
200g soft butter
225g self raising flour
3 medium eggs
Juice & zest of one large lemon
75g blueberries

For the icing

150g icing sugar
3 tbsp lemon juice
75g blueberries to decorate

Instructions

Preheat oven to 180˚C/160˚C fan/gas mark 4. Line and grease a baking tin. We used a 24x20cm tin but something roughly the same size will work well.

In a large bowl (or your mixer bowl) place the sugar, butter, eggs, sieved flour, lemon juice and zest. Beat until smooth and creamy.

Roll the blueberries in a little flour and then stir them through the mixture. Spread the cake mix evenly in the baking tin and bake for approx 25 mins. The sponge should be golden and firm to the touch. A skewer should come out clean. Leave in the tin and place the whole thing on a cooling rack and allow to cool completely.

Turn out from the tin.

To make the icing mix the icing sugar and lemon juice together to form a smooth paste. You can either drizzle over the top of the whole bake and then dot on blueberries then cut into squares or cut into squares and space them apart on a cooling rack then drizzle each one individually. Finish by dotting with blueberries.

Last updated one year ago