Mary Berry Lemon and Blueberry Traybake Recipe

This Mary Berry Lemon and Blueberry Traybake is a zesty and vibrant recipe, which features juicy blueberries and a crunchy lemon sugar topping. It’s the perfect teatime treat, ready in about 1 hour.

Mary Berry Lemon and Blueberry Traybake Ingredients

For the Sponge

• 225g (8oz) baking spread (margarine) or butter, softened
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 1 level tsp baking powder
• 4 large eggs
• 4 tbsp milk
• Finely grated zest of 2 lemons
• 200g (7oz) fresh blueberries

For the Crunchy Drizzle Topping

• 175g (6oz) granulated sugar
• Juice of 2 lemons

How To Make Mary Berry Lemon and Blueberry Traybake

1. Prep the tin: Preheat the oven to 180°C (160°C Fan/Gas 4). Grease a 30x23cm (12x9in) traybake tin (about 4cm deep) and line the base and sides with baking parchment.
2. Make the batter: Place the baking spread (or softened butter), caster sugar, self-raising flour, baking powder, eggs, milk, and grated lemon zest into a large mixing bowl.
3. Mix: Using an electric mixer, beat the ingredients together for about 1–2 minutes until smooth and combined. Be careful not to over-beat.
4. Layer the fruit: Spoon half of the batter into the prepared tin and level the surface. Scatter half of the blueberries over the batter. Spoon the remaining batter on top and smooth it out. Scatter the remaining blueberries over the top. (Layering them helps prevent all the fruit from sinking to the bottom).
5. Bake: Bake in the preheated oven for 35–40 minutes. The cake is done when it is well-risen, golden brown, and springs back when lightly pressed in the center. It should start shrinking away from the sides of the tin.
6. Make the drizzle: While the cake is baking, mix the granulated sugar and lemon juice together in a small bowl. It should have a runny, gritty consistency.
7. Top the cake: As soon as the cake comes out of the oven (while it is piping hot), spoon the drizzle mixture evenly over the surface. The juice will sink into the sponge while the sugar stays on top to form a crisp crust.
8. Cool: Leave the cake to cool completely in the tin. Once cold, lift it out using the parchment paper and cut into squares.

Recipe Tips

• Preventing sinking fruit: Layering the batter and berries (batter-berries-batter-berries) is Mary’s top tip for ensuring even fruit distribution. Tossing the berries in a little flour before adding them can also help.
• Crunchy topping: Do not use caster sugar for the topping; you must use granulated sugar. The larger crystals are what create the signature crunch that contrasts with the soft sponge.
• Timing: You must add the drizzle while the cake is hot. If the cake cools down, the lemon juice won’t soak in, and you’ll just have a sticky mess on top.
• Baking spread vs. Butter: Mary often recommends baking spread (like Stork) for traybakes because it can be used straight from the fridge and creates a lighter sponge, but butter works perfectly if very soft.

What To Serve With Mary Berry Lemon and Blueberry Traybake

This cake is perfect for casual gatherings.

• Afternoon Tea: Serve cut into neat fingers.
• Picnic: Wraps well and travels easily.
• Lemonade: A refreshing drink pairing.
• Greek Yogurt: Serve a square with yogurt for a simple pudding.

How To Store Mary Berry Lemon and Blueberry Traybake

• Store: Keep in an airtight tin at room temperature. It stays moist for 3–4 days.
• Freeze: Wrap the whole traybake or individual slices in foil. Freeze for up to 2 months. Thaw at room temperature.

Mary Berry Lemon and Blueberry Traybake Nutrition Facts

• Calories: 260kcal
• Protein: 4g
• Carbohydrates: 38g
• Fat: 10g
• Saturates: 2.5g
• Sugar: 24g
• Salt: 0.4g

Nutrition information is estimated per square (based on 24 squares).

FAQs

Try More Recipes:

• Mary Berry Lemon Swiss Roll Recipe
• Mary Berry Lemon Cookies Recipe
• Mary Berry Lemon Meringue Roulade Recipe

Mary Berry Lemon and Blueberry Traybake Recipe

Author: Chloe Saidani Cooking Method:Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 30 minutesTotal time:1 hour 30 minutesCooking Temp:100 CServings:24 servingsEstimated Cost:25 $Calories:260 kcal Best Season:Available

Description

A moist lemon sponge studded with fresh blueberries and finished with a crunchy, zesty lemon sugar topping.

Ingredients

• 225g baking spread
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 eggs
• 4 tbsp milk
• 2 lemons (zest for cake, juice for drizzle)
• 200g blueberries
• 175g granulated sugar (topping)

Instructions

1. Beat spread, caster sugar, flour, baking powder, eggs, milk, and zest.
2. Spoon half the batter into lined tin; scatter half the berries.
3. Top with remaining batter and remaining berries.
4. Bake at 180°C for 35–40 minutes.
5. Mix granulated sugar and lemon juice.
6. Spoon drizzle over the hot cake.
7. Cool in tin before slicing.

Notes

• Using granulated sugar for the topping is non-negotiable if you want the classic “drizzle cake” crunch; caster sugar will dissolve into a syrup and lose the texture.
• Adding the milk to the batter is essential to loosen the mixture, ensuring the sponge is light enough to rise around the heavy fruit.
• Leaving the cake to cool in the tin allows the lemon juice to permeate the sponge fully without the cake falling apart, which might happen if you tried to turn it out while hot and wet.

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