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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
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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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