Blueberry traybake with lemon icing recipe
Bake this easy fruity traybake for picnics or packing into lunchboxes as a treat. Fluffy vanilla sponge is studded with juicy blueberries and topped with a smooth cream cheese icing for the perfect cake to feed a crowd. See method
For the cake
- 200g self raising flour
- 1½ tsp baking powder
- 4 eggs
- 200g butter, very soft
- 200g caster sugar
- 1 tsp vanilla extract
- 250g blueberries, plus extra to decorate
For the icing
- 25g butter, very soft
- 250g light cream cheese, at room temperature
- 75g icing sugar, sifted
- finely grated zest of 1 lemon
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20.5 x 30cm tin with nonstick baking paper. Cream the butter and sugar together in a bowl until fluffy. Add the eggs one at a time, then the vanilla essence, beating until combined. Sift and fold in the baking powder and flour, then stir through the blueberries.
- Spoon the mixture into the cake tin. Bake for 30 mins until risen and golden or until inserting a skewer in the middle comes out clean. Leave the cake to cool completely in the tin.
- Meanwhile, make the icing. Cream the icing ingredients together until smooth. Chill for at least 30 mins while the cake cools.
- Spread the icing over the cake and scatter with extra blueberries.
- To store, keep chilled or in a cool room to prevent the icing softening.
Tips: The sponge freezes very well if, say, you want to eat half straight away and half at a later date – simply halve the icing quantities each time. It is very important that both the butter and the cream cheese for the icing are at room temperature so that they blend together well without forming any lumps. Once it has been spread on the cake and chilled, the butter in the icing will help it set firm, so it will stand up to being packed in a lunchbox or picnic basket well.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
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