This Mary Berry Blueberry Traybake is a moist and fluffy recipe, which is made with fresh blueberries and a hint of lemon. It’s the perfect teatime treat for a crowd, ready in about an hour.
Mary Berry Blueberry Traybake Ingredients
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- Finely grated zest of 1 lemon
- 4 tablespoons milk
- 250g (2 cups) fresh or frozen blueberries
- 2 tablespoons demerara sugar, for the topping
How To Make Mary Berry Blueberry Traybake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, eggs, lemon zest, and milk. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Add the Blueberries: Gently fold the blueberries into the cake batter with a spatula until they are evenly distributed.
- Assemble and Bake: Pour the mixture into the prepared tin and level the surface with the back of the spatula. Sprinkle the demerara sugar evenly over the top of the batter. Bake in the preheated oven for 35–40 minutes, or until the cake is golden, well risen, and springs back when lightly touched.
- Cool the Cake: Let the traybake cool completely in the tin on a wire rack before lifting it out and cutting it into squares.
Recipe Tips
- How to keep the blueberries from sinking? The most important tip is to toss the blueberries in a tablespoon of the measured flour mixture before folding them into the batter. This light coating helps them “grip” the batter and stay suspended instead of sinking to the bottom.
- Can I use frozen blueberries? Yes, absolutely! Do not thaw the blueberries before using them. Add them to the batter while they are still frozen, after tossing them in flour. This helps prevent their color from bleeding and turning the entire cake purple.
- How do you get a crunchy sugar topping? The demerara sugar is the secret! Sprinkling this coarse, golden sugar over the batter before baking is what creates the signature sweet and crunchy crust that is a hallmark of this classic cake.
- Why use the “all-in-one” method? This is a Mary Berry signature for a reason. Placing all the main cake ingredients in the bowl and beating them together at once is incredibly simple, quick, and produces a reliably tender and moist cake.
What To Serve With Blueberry Traybake
This is a classic teatime cake that is perfectly delicious on its own. It is the ideal accompaniment to:
- A hot cup of tea or coffee
- A cold glass of milk
- For a simple dessert, a warm slice is wonderful with a dollop of clotted cream or crème fraîche.
How To Store Blueberry Traybake
- Room Temperature: Store the cooled traybake in an airtight container. It will keep well at room temperature for 3 to 4 days.
- Freeze: This cake freezes very well. Wrap the entire slab or individual squares in cling film and then a layer of foil for up to 3 months.
Blueberry Traybake Nutrition Facts
- Serving: 1 square (1/16th of cake)
- Calories: 340 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry cake is usually the result of overbaking or measuring the flour incorrectly. Traybakes are thinner than deep cakes, so they cook faster. Start checking for doneness at the 35-minute mark. Also, spoon your flour into the measuring cup and level it off rather than scooping directly from the bag to avoid a compacted, overly dry measurement.
Yes. To substitute, use 275g (2 cups) of plain (all-purpose) flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
Yes, a simple lemon glaze is a classic addition. Once the cake is completely cool, whisk about 1 cup of sifted icing sugar with 2-3 tablespoons of fresh lemon juice until you have a thick but pourable icing, and drizzle it over the top.
Try More Recipes:
- Mary Berry Old School Traybake Recipe
- Mary Berry Sausage Traybake Recipe
- Mary Berry Gingerbread Traybake Recipe
Mary Berry Blueberry Traybake Recipe
Description
A classic, moist all-in-one sponge cake made easy in a traybake form, packed with juicy blueberries with a hint of lemon and a crunchy sugar top.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a 30x23cm (12x9in) traybake tin.
- Place the butter, sugar, flour, baking powder, eggs, lemon zest, and milk in a large bowl. Beat with an electric mixer until the batter is smooth (the “all-in-one” method).
- Toss the blueberries in a little flour, then gently fold them into the batter.
- Spread the batter into the prepared tin and level the surface.
- Sprinkle the demerara sugar evenly over the top.
- Bake for 35-40 minutes, until a skewer comes out clean. Let cool completely in the tin.
Notes
- The most important tip for this recipe is to toss the blueberries in a spoonful of flour before adding them to the batter; this is the secret to preventing them from sinking.
- You must let the cake cool completely before cutting it to ensure you get clean, neat squares.
- For the best results and a smooth batter, ensure your butter and eggs are at room temperature before you begin.
- Do not overmix the batter after the ingredients have just come together, as this can make the cake tough.
