This Mary Berry Lemon and Blueberry Traybake is a moist and zesty recipe, which is made with fresh blueberries and lemon. It’s the perfect afternoon tea treat, ready in about 45 minutes.
Mary Berry Lemon and Blueberry Traybake Ingredients
A simple, all-in-one cake.
- 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
- For the Icing:
- 175g (1 ½ cups) icing sugar, sifted
- Juice of 1 large lemon
How To Make Mary Berry Lemon and Blueberry Traybake
Effortless baking at its best.
- 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: Toss the blueberries in a tablespoon of the measured flour mixture (this helps prevent them from sinking). Gently fold the coated 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. Bake in the preheated oven for 35–40 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool and Ice the Cake: Let the traybake cool in the tin for 10 minutes before carefully transferring it to a wire rack to cool completely. Once cool, mix the sifted icing sugar with enough lemon juice to form a thick but pourable icing. Drizzle the icing all over the top of the cake.
Recipe Tips
For a perfect traybake every time.
- How to stop 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 to get the best lemon flavour? Use the zest of a fresh, unwaxed lemon in the cake batter for a bright, aromatic flavour. For the icing, using freshly squeezed lemon juice makes all the difference compared to bottled juice.
- Why use the “all-in-one” method? This signature Mary Berry technique is incredibly simple and effective. It saves time and washing up, and as long as your ingredients (especially the butter and eggs) are at room temperature, it produces a beautifully smooth batter and a light, tender cake.
What To Serve With Lemon and Blueberry Traybake
The perfect companions.
This delightful traybake is perfect on its own, but it’s also lovely served with:
- A simple cup of tea or coffee
- A dollop of clotted cream or crème fraîche
- A scoop of vanilla ice cream
- A serving of warm custard
How To Store Lemon and Blueberry Traybake
Keeping it fresh.
- Room Temperature: Store the traybake in an airtight container at room temperature for up to 3 days. The lemon flavour will continue to develop.
- Freeze: This cake freezes well without the icing. Wrap the completely cooled, un-iced cake tightly in a double layer of cling film and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature and apply the icing before serving.
Lemon and Blueberry Traybake Nutrition Facts
An estimated guide.
- Calories: 340 kcal
- Carbohydrates: 45 g
- Protein: 5 g
- Fat: 16 g
- Sugar: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can substitute the self-raising flour with a good quality gluten-free self-raising flour blend. Ensure your baking powder is also certified gluten-free. The results will be very similar.
Over-baking is the most common cause of a dry cake. Ovens can vary, so start checking your traybake a few minutes before the recipe states. As soon as a skewer inserted in the center comes out clean, it’s done. Also, ensure you measure your flour correctly by spooning it into the cup rather than scooping directly from the bag.
Certainly. This recipe is very versatile. Raspberries would be a delicious alternative, or you could try it with finely chopped apples or pears. Adjust baking time as needed depending on the moisture content of the fruit.
Try More Recipes:
- Mary Berry Chicken Traybake Recipe
- Mary Berry Dorset Apple Traybake Recipe
- Mary Berry Blueberry Traybake Recipe
Mary Berry Lemon and Blueberry Traybake Recipe
Description
An incredibly moist and easy all-in-one lemon and blueberry traybake inspired by Mary Berry, perfect for afternoon tea and guaranteed to be a crowd-pleaser.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Grease and line 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.
- Bake for 35-40 minutes, until a skewer comes out clean. Let cool completely in the tin.
- Whisk icing sugar and lemon juice to create a drizzle, and pour over the cooled cake.
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 icing and cutting 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.
