Lemon and Blueberry Traybake

It’s my birthday today and obviously, I’ll be celebrating with cake. We usually have cake in work when it’s someone’s birthday and this Lemon and Blueberry Traybake is ideal for that.

Traybakes are probably the simplest cakes to make as there is no need to line your baking tray (though you should grease it well), you don’t need to slice or fill the cake and it’s easy to cut into portions. Also, everyone loves lemon and blueberry cake, right?

This recipe has been developed from 2 recipes in my ancient cookery book ( see my About page for more info) – Sponge Pudding and Lemon Velvet Frosting. I’ve updated the recipes slightly and made them my own. It’s now a rich, buttery, traditional sponge cake, flavoured with lemon zest and blueberries and topped with a zesty, smooth topping. Enjoy.

Ready in 45mins (10mins make, 25mins bake, 10mins decorate) – Serves 12.

Ingredients:

100g of unsalted butter
100g of caster sugar
The rind of 1 lemon
1 teaspoon of vanilla extract
150g of self-raising flour
2 free-range eggs
2 tablespoons of cold milk
75g of fresh blueberries

2 tablespoons of unsalted butter
2 tablespoons of lemon juice
175g of icing sugar
The rind of 1 lemon

Mehtod:

Pre-heat oven to 180c / 160c fan / gas mark 4.
Grease a large cake tin or tray with butter, but don’t line with baking parchment.
Cream 100g of butter, 100g of caster sugar, the rind of 1 lemon and the vanilla extract together until light and fluffy.

Mix in 1 egg, along with a heaped tablespoon of flour.
Repeat with the other egg, then with the milk, adding in a heaped tablespoon of flour with each.

place the blueberries in the rest of the flour and mix so they are coated. This will stop them from sinking as the cake bakes.
Then tip all the flour-coated blueberries, along with the rest of the flour into the batter and mix well.

Pour the mix into the greased baking tray and spread out evenly.

Bake for 20-25mins, until risen, golden brown and a cocktail stick inserted into the middle comes out clean.
Leave to cool completely.

Once the cake is cool, make the frosting:
Put the rest of the butter and lemon juice into a dish and melt in the microwave for 20-30secs.
Gradually whisk in the icing sugar until fully combined. It will be thick and creamy.