Mary Berry Blueberry Traybake
Mary Berry’s Blueberry Traybake is a simple and delicious sheet cake filled with fresh blueberries and subtly flavored with lemon zest. The traybake is baked in a rectangular tin, making it easy to slice into portions. Its tender texture and vibrant flavor make it a crowd-pleaser.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- Self-raising flour – 225g, for a light and fluffy sponge.
- Butter – 100g, softened, add richness.
- Caster sugar – 225g, sweetens the sponge.
- Eggs – 4 large, for structure and moisture.
- Baking powder – 1 teaspoon, ensures a good rise.
- Milk – 2 tablespoons, creates a smooth batter.
- Lemon zest – Zest of 1 lemon, adds freshness.
- Blueberries – 150g, for bursts of fruity flavor.
- Icing sugar – For dusting or glazing (optional).
Instructions
Step 1: Prepare the Traybake Tin
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Grease the traybake tin and line it with baking parchment.
Step 2: Mix the Batter
- In a large mixing bowl, beat the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the self-raising flour and baking powder, then gently fold into the mixture.
- Stir in the milk and lemon zest, mixing until smooth.
Step 3: Add the Blueberries
- Reserve a small handful of blueberries for topping.
- Gently fold the remaining blueberries into the batter, being careful not to crush them.
Step 4: Bake the Traybake
- Pour the batter into the prepared traybake tin and spread it evenly with a spatula.
- Scatter the reserved blueberries on top.
- Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean.
Step 5: Cool and Serve
- Allow the traybake to cool in the tin for 10 minutes.
- Transfer to a wire rack to cool completely.
- Dust with icing sugar or drizzle with a simple lemon glaze if desired.