Mary Berry Lemon and Blueberry Traybake Recipe

This lemon and blueberry traybake is a simple, Mary Berry-inspired cake with a soft, buttery crumb and juicy berries throughout. Fresh lemon zest gives the sponge a bright flavour, while a drizzle of lemon icing adds a sweet, tangy finish. It is easy enough for a beginner and takes about 90 minutes, including cooling and decorating.

Ingredients

For the Traybake

• 225g unsalted butter, softened, plus a little for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 teaspoon baking powder
• Finely grated zest of 2 unwaxed lemons
• 2 tablespoons milk
• 200g fresh blueberries

For the Lemon Icing

• 100g icing sugar, sifted
• 1½ to 2 tablespoons fresh lemon juice

How to Make Mary Berry Lemon and Blueberry Traybake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 23 x 30cm traybake tin and line the base and sides with baking parchment, leaving a little overhang to help lift out the cake.
• Mix the sponge: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest and milk in a large mixing bowl. Beat with an electric mixer for 1 to 2 minutes, just until smooth and evenly combined. Scrape down the sides of the bowl as needed.
• Add the blueberries: Gently fold the blueberries into the batter with a spatula. Take care not to crush them or overmix the sponge.
• Fill the tin: Spoon the batter into the prepared tin and spread it into an even layer, reaching the corners. Smooth the top lightly.
• Bake the traybake: Bake on the middle shelf for 30 to 35 minutes, until golden and springy to the touch. A skewer inserted into the cake, avoiding the berries, should come out clean or with a few moist crumbs.
• Cool completely: Leave the cake in the tin for 10 minutes, then use the parchment to lift it onto a wire rack. Let it cool completely before adding the icing.
• Make the icing: Stir 1½ tablespoons of lemon juice into the sifted icing sugar. Add a little more juice if needed to make a thick but pourable icing.
• Decorate and serve: Drizzle the icing over the cooled cake. Allow it to set for a few minutes, then cut into 12 slices.

Tips for the Best Lemon and Blueberry Traybake

How do I keep the sponge light?

Use properly softened butter and room-temperature eggs so the batter mixes evenly. Once the ingredients are combined, stop beating to avoid a tougher sponge.

How can I stop the blueberries from sinking?

Pat washed blueberries dry before folding them into the batter. The fairly thick batter helps hold them in place, although some berries may settle as the cake bakes.

How do I know when the cake is baked?

The top should be golden and spring back when gently pressed. Check the centre with a skewer, avoiding a blueberry if possible, since a burst berry can leave juice on the skewer even when the sponge is done.

Why is my lemon icing too runny?

Add the lemon juice gradually, as a small amount makes a noticeable difference. If the icing becomes too thin, stir in a little extra sifted icing sugar. Make sure the cake is completely cool before drizzling.

Serving Suggestions

• Serve a slice with a cup of tea or coffee.
• Add a spoonful of softly whipped cream for dessert.
• Pair with fresh blueberries and a spoonful of Greek yoghurt.
• Pack a slice for a picnic or afternoon snack.

Storage

Room Temperature

Keep the completely cooled traybake in an airtight container in a cool place for up to 2 days. Place baking parchment between layers of slices to protect the icing.

Refrigerator

Store in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the softest texture.

Freezing

Freeze the cooled cake, preferably without icing, for up to 3 months. Wrap individual slices well and place them in a freezer-safe container or bag. Thaw at room temperature, then add fresh icing if desired.

Nutrition

Approximate values per slice, based on 12 slices:

• Calories: 320 kcal
• Carbohydrates: 40g
• Protein: 4g
• Fat: 16g
• Saturated fat: 10g
• Sodium: 150mg

Nutrition values are estimates and will vary with ingredients and portion sizes.

Frequently Asked Questions