Mary Berry​ Blueberry Traybake Recipe

This refreshing Mary Berry Blueberry Traybake is made with a light lemon-infused sponge, juicy fresh blueberries, and a crunchy demerara sugar topping. This recipe creates a wonderfully moist and tender cake bursting with bright, fruity flavor in every bite. It’s a perfect bake for a summer afternoon, a family picnic, or a simple yet elegant dessert, serving 12 generously.

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Mary Berry Blueberry Traybake Ingredients

For the Sponge:

• 225g (8oz) butter, softened
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• Grated zest of 1 large lemon
• 250g (9oz) fresh blueberries

For the Topping:

• 1 tbsp demerara sugar

How To Make Mary Berry Blueberry Traybake

1. Prepare your oven and tin: Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease a 30x23cm (12×9 inch) traybake tin and line the base with baking parchment.
2. Combine the sponge ingredients: Using the all-in-one method, place the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and grated lemon zest into a large mixing bowl.
3. Beat the batter: Beat all the ingredients together with an electric mixer for about 2 minutes, until the mixture is smooth, creamy, and well combined.
4. Fold in the blueberries: Gently fold 200g (7oz) of the fresh blueberries into the cake batter using a large metal spoon or spatula, being careful not to crush them.
5. Assemble the traybake: Spoon the batter into your prepared tin and level the surface. Scatter the remaining 50g (2oz) of blueberries over the top of the batter.
6. Add the crunchy topping: Sprinkle the demerara sugar evenly over the surface of the cake. This will create a delicious, slightly crunchy crust as it bakes.
7. Bake the cake: Bake in the center of the preheated oven for 40-45 minutes. The traybake is ready when it’s golden brown, firm to the touch, and a skewer inserted into the center (avoiding a blueberry) comes out clean.
8. Cool and serve: Let the traybake cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool completely. Slice into squares to serve.

Recipe Tips

• Toss Blueberries in Flour: To help prevent the blueberries from sinking to the bottom of the cake, you can lightly toss them in a tablespoon of flour from your measured amount before folding them into the batter.
• Use Fresh Blueberries: While you can use frozen blueberries, fresh ones hold their shape better and are less likely to bleed their colour into the batter. If using frozen, do not thaw them first.
• Don’t Overmix: Once you add the blueberries, fold them in gently. Overmixing can break the delicate fruit and turn your batter a purple-grey colour.
• The Lemon Zest is Key: Don’t skip the lemon zest! It brightens the flavour of the entire cake and pairs beautifully with the sweet blueberries.

What To Serve With Blueberry Traybake

This delightful blueberry traybake is perfect on its own with a cup of tea or coffee. For a lovely dessert, serve a slice warm with a spoonful of thick crème fraîche, a dollop of Greek yogurt, or a scoop of classic vanilla ice cream. A drizzle of fresh lemon glaze (made from icing sugar and lemon juice) can also be added for extra sweetness and tang.

How To Store Blueberry Traybake Leftovers

Refrigerate: Due to the fresh fruit, it’s best to store this traybake in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days. Freeze: This traybake freezes very well. Once completely cool, wrap the unsliced cake or individual portions in a double layer of cling film and a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Mary Berry Blueberry Traybake Nutrition Facts

• Calories: 360 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 110mg
• Sodium: 290mg
• Total Carbohydrate: 45g
• Sugars: 26g
• Protein: 5g

Frequently Asked Questions

• Can I use other berries in this recipe? Yes, this recipe is very versatile. You could substitute the blueberries with fresh raspberries, chopped strawberries, or blackberries. You may need to adjust the baking time slightly depending on the moisture content of the fruit.
• Why did my cake turn out dense? A dense cake can be the result of overmixing the batter after adding the flour, or if your raising agents (self-raising flour and baking powder) are out of date. Mix only until the ingredients are just combined for a light and fluffy texture.
• Can I make this recipe as muffins? Certainly. Simply divide the batter among 12-16 muffin cases in a muffin tin. Sprinkle with the remaining blueberries and demerara sugar, and bake for 20-25 minutes, or until a skewer comes out clean.
• My cake is browning too quickly on top. What should I do? If you notice the top is becoming too dark before the center is cooked, you can loosely cover the tin with a piece of aluminum foil for the remainder of the baking time. This will protect the top while allowing the cake to finish baking through.

Try More Recipes:

• Mary Berry Salted Caramel Traybake​ Recipe
• Mary Berry Old School Traybake​ Recipe
• Mary Berry Gingerbread Traybake​ Recipe