Mary Berry Lemon And Blueberry Traybake​ Recipe

This zesty Mary Berry Lemon And Blueberry Traybake is made with fresh blueberries, self-raising flour, lemon zest, ground almonds, and a simple lemon juice icing. This recipe creates an incredibly moist, light, and tangy cake, bursting with pockets of sweet blueberries in every bite. Perfect for a sunny afternoon tea or a summer picnic, this easy-to-make traybake serves about 12 people and is always a crowd-pleaser.

Jump to Recipe

Mary Berry Lemon And Blueberry Traybake Ingredients

For the Cake:

• 225g butter, softened, plus extra for greasing
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 50g ground almonds
• 4 large eggs, at room temperature
• 4 tbsp milk
• Grated zest of 2 large lemons
• 250g fresh blueberries

For the Lemon Icing:

• 225g icing sugar, sifted
• Grated zest of 1 large lemon
• 4-5 tbsp fresh lemon juice

How To Make Mary Berry Lemon And Blueberry Traybake

1. Preheat and prepare your tin: Set your oven to 180°C (160°C Fan/Gas 4). Grease a 30cm x 23cm traybake tin with butter and line the base and sides with baking parchment.
2. Combine the cake ingredients: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, ground almonds, eggs, milk, and lemon zest. Do not add the blueberries yet.
3. Mix the batter: Use an electric hand whisk to beat all the ingredients together for about 2 minutes until the mixture is well combined, smooth, and light.
4. Fold in the blueberries: Gently fold the fresh blueberries into the cake batter using a spatula, being careful not to overmix or crush them.
5. Bake the traybake: Spoon the mixture into the prepared tin and level the surface with the back of the spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is golden, well-risen, and springs back when gently pressed. A skewer inserted into the center should come out clean.
6. Cool the cake: Leave the traybake to cool in the tin for about 10 minutes before turning it out onto a wire rack. Peel off the baking parchment and leave it to cool completely.
7. Make the lemon icing: In a small bowl, mix the sifted icing sugar and lemon zest. Gradually add the lemon juice, stirring constantly, until you have a smooth, thick but pourable consistency.
8. Ice and serve: Once the cake is completely cool, pour the lemon icing over the top, spreading it evenly to the edges. Let the icing set before cutting into slices to serve.

Recipe Tips

• Prevent Blueberries from Sinking: To stop the blueberries from sinking to the bottom of the cake, lightly toss them in a tablespoon of flour from the recipe’s measurements before folding them into the batter.
• Use Fresh Lemons: For the best tangy and bright flavor in both the cake and the icing, always use freshly squeezed lemon juice and freshly grated zest.
• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. This helps them combine easily and creates a lighter, fluffier cake texture.
• Achieve the Perfect Icing: When making the glaze, add the lemon juice a little at a time. This gives you full control over the consistency, ensuring it’s not too thin or too thick.

What To Serve Lemon And Blueberry Traybake With

This delightful traybake is perfect on its own with a hot cup of tea or coffee. For an easy dessert, serve a slice with a dollop of thick crème fraîche, which complements the sweetness of the cake and the tang of the lemon beautifully. A scoop of vanilla bean ice cream also makes a wonderful pairing.

How To Store Lemon And Blueberry Traybake Leftovers

• Refrigerate: Once iced, it’s best to store this traybake in an airtight container in the refrigerator due to the fresh lemon juice in the icing. It will keep well for up to 4 days.
• Freeze: This cake freezes well before it is iced. Wrap the completely cooled, un-iced cake tightly in two layers of plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature, then make the fresh icing and glaze before serving.

Mary Berry Lemon And Blueberry Traybake Nutrition Facts

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 110mg
• Sodium: 380mg
• Total Carbohydrate: 58g
• Dietary Fiber: 2g
• Sugars: 39g
• Protein: 7g

Frequently Asked Questions

• Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Do not thaw them first. Toss them in a little flour and fold them into the batter straight from the freezer right before baking. This helps prevent them from bleeding their color into the cake batter.
• My icing is too runny, what should I do? If your icing is too thin, simply add more sifted icing sugar, a tablespoon at a time, until it reaches your desired thickness. If it becomes too thick, add a few more drops of lemon juice.
• Can I make this cake gluten-free? Yes, you can substitute the self-raising flour with a good quality gluten-free self-raising flour blend. The ground almonds in the recipe already help create a wonderful moist texture that works well with gluten-free baking.
• How do I know the traybake is fully cooked? Besides the skewer test, you can gently press the top of the cake. If it springs back, it is ready. If it leaves an indent, it needs a few more minutes in the oven.

Try More Recipes:

• Mary Berry​ Dorset Apple Traybake Recipe
• Mary Berry​ Blueberry Traybake Recipe
• Mary Berry Salted Caramel Traybake​ Recipe