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- 200g unsalted butter - 200g caster sugar - 4 large eggs - Zest of 2 lemons - 200g self-raising flour - 1 tsp baking powder - 100g fresh blueberries - 100ml milk - Pinch of salt - Icing sugar for dusting - Whipped cream for serving - Additional toppings (e.g., lemon zest, mint leaves) Gathering your ingredients is key to a great bake. You want everything fresh and ready. Unsalted butter gives the cake a rich flavor. Caster sugar blends well for that perfect sweetness. Large eggs add moisture and help the cake rise. Lemon zest brightens every bite and pairs nicely with blueberries. Self-raising flour helps the cake get fluffy. Baking powder gives it a boost, making sure it rises well. Fresh blueberries add a burst of flavor. Milk keeps the batter smooth and moist. A pinch of salt balances the sweetness. For serving, whipped cream makes each slice feel special. You can also add lemon zest or mint leaves for a fresh touch. I hope you enjoy this delightful recipe! For the complete guide, check out the Full Recipe. First, preheat your oven to 180°C (350°F). While it warms up, get your traybake tin ready. Line it with baking paper so the cake does not stick. This helps with easy serving later. Now, let’s make the batter. In a large bowl, cream together the softened butter and caster sugar. Use an electric mixer for about 3-5 minutes. You want it to be light and fluffy. This step is key for a soft cake texture. Next, beat in the eggs, one at a time. Make sure to mix well after each egg. Add a tablespoon of flour with the last egg. This helps prevent curdling. It keeps your batter smooth and creamy. Then, stir in the lemon zest. This adds a bright flavor that pairs well with blueberries. Now, sift in the self-raising flour, baking powder, and a pinch of salt. Fold these dry ingredients gently into the wet mixture. Be careful not to over-mix; you want it just combined. Finally, gradually fold in the milk until you have a smooth batter. Once that is ready, gently fold in the fresh blueberries. This step is fun, and it ensures they are evenly spread throughout the cake. Pour the batter into your prepared tin. Use a spatula to smooth the top. For a lovely touch, scatter a few extra blueberries on top. Place it in the preheated oven. Bake for 25-30 minutes. To check if it's done, insert a skewer into the center. If it comes out clean, your cake is ready! After baking, remove it from the oven. Let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. Once it is cool, dust the top with icing sugar. This adds a nice, sweet finish. Enjoy your Lemon & Blueberry Traybake! For the full recipe, check out the details above. Using room temperature ingredients helps your cake mix well. Cold butter or eggs can make the batter lumpy. Let butter and eggs sit out for about 30 minutes before you start. This small step makes a big difference. To prevent over-mixing, fold the batter gently. When you add the flour, mix just until combined. Over-mixing can lead to a dense cake. Use a spatula to carefully mix in the blueberries, too. This keeps them whole and juicy. Want more lemon flavor? Add extra lemon zest to the batter. You can also add a splash of lemon juice. This gives your cake a bright and fresh taste. If you want to try different fruits, go for raspberries or blackberries. Both pair well with lemon. They add a nice tartness and make the cake colorful. For a beautiful finish, garnish your cake with fresh blueberries. A sprinkle of lemon zest on top adds a nice touch, too. When serving, arrange the slices on a lovely platter. This makes your cake look inviting. If you like, add a dollop of whipped cream on the side. It adds creaminess and makes each bite even better. You can find the full recipe for this delightful Lemon & Blueberry Traybake Cake in the previous section. {{image_2}} You can switch up your Lemon & Blueberry Traybake to keep things fresh. Here are two tasty ideas: - Blueberry Lemon Loaf Cake: This recipe is similar but in loaf form. You bake it in a loaf pan instead of a traybake tin. The texture is denser and perfect for slicing. - Lemon & Raspberry Traybake: Swap blueberries for raspberries. This change offers a nice tartness that pairs well with lemon. The bright color makes it look fantastic! You can also adapt the recipe to fit your needs: - Gluten-free option: Use almond flour or a gluten-free blend instead of self-raising flour. This keeps the cake light and fluffy without gluten. - Vegan option: Substitute eggs with flax eggs or applesauce, and replace butter with coconut oil or vegan butter. This way, everyone can enjoy a slice! For the full recipe, check out the Lemon & Blueberry Bliss Traybake 🫐. To keep your Lemon & Blueberry Traybake fresh, store it in an airtight container. This will help prevent it from drying out. If you leave it at room temperature, it lasts about 3 days. However, if you put it in the fridge, it can last up to a week. Just remember, cold air can change the texture a bit. If you want to keep your traybake for longer, freezing is a great option. First, wrap the cooled cake tightly in plastic wrap. After that, put it in a freezer bag. This method helps keep out air. You can freeze it for about 2 to 3 months. When you’re ready to enjoy it, take it out and thaw in the fridge overnight. For best results, let it come to room temperature before serving. To check if your traybake is done, insert a skewer into the center. If it comes out clean, the cake is ready. You can also gently press the top. It should spring back. If it leaves an imprint, give it a few more minutes. Yes, you can use frozen blueberries. They hold up well in baking. However, they may make the batter a bit wet. This can change the cake's texture slightly. If you use frozen berries, do not thaw them first. Add them straight to the batter. This helps keep the color vibrant. Lemon and blueberry pair well with many flavors. Here are some great suggestions: - Lavender: Adds a floral note that enhances lemon. - Almond: A touch of almond extract can deepen the flavor. - Coconut: Adds a tropical twist that complements both flavors. - Mint: Fresh mint brings a bright touch to the cake. - White chocolate: For a sweet contrast to the tart lemon and blueberry. Feel free to mix and match these flavors to create your perfect cake! For the full recipe, check the details above. This article outlined how to make a delicious lemon and blueberry traybake cake. From gathering your ingredients to baking and storing, each step is easy to follow. I shared tips for improving texture and flavor, along with variations and storage advice. You now have a great recipe to impress your friends and family. Enjoy your baking adventure!

Lemon & Blueberry Traybake Cake

Indulge in the delightful flavors of this Lemon & Blueberry Bliss Traybake! This simple recipe combines zesty lemon and juicy blueberries into a scrumptious treat that's perfect for gatherings or a sweet afternoon snack. Ready in just 50 minutes, it's an easy way to impress your guests. Don’t miss out on the joy of baking—click through to explore the full recipe and elevate your dessert game with a burst of fruity bliss!
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Ingredients
  

200g unsalted butter, softened

200g caster sugar

4 large eggs

Zest of 2 lemons

200g self-raising flour

1 tsp baking powder

100g fresh blueberries (plus extra for topping)

100ml milk

Pinch of salt

Icing sugar for dusting

Instructions
 

Preheat the oven to 180°C (350°F) and line a 20cm x 30cm (8inch x 12inch) traybake tin with baking paper.

    In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy using an electric mixer.

      Beat in the eggs one at a time, adding a tablespoon of flour with the last egg to prevent curdling.

        Stir in the lemon zest until combined.

          Sift in the remaining self-raising flour, baking powder, and a pinch of salt, then fold gently until just combined.

            Gradually fold in the milk to achieve a smooth batter.

              Carefully fold in the fresh blueberries to evenly distribute them in the mixture.

                Pour the batter into the prepared traybake tin and smooth the top with a spatula. Scatter a few extra blueberries on top for decoration.

                  Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.

                    Once baked, remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

                      Once cooled, dust the top with icing sugar before slicing into squares.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                          - Presentation Tips: Arrange the slices on a beautiful platter, and garnish with a few fresh blueberries and a sprinkle of lemon zest for extra color. Serve with a dollop of whipped cream if desired!