Lemon and Blueberry tray bake recipe

Most Friday’s my dad pops round to my house with a delivery of fruit and veg that would rival a Sainsbury’s delivery truck. He gets it for us (that’s me and my sister – as she gets a delivery too) to share as he bought us both a Nutribullet last November and we’re all mad keen on smoothies now – especially Tim. I got told off for not drinking my smoothie earlier this week. Tim makes Nutribullet smoothies first thing in the morning and then that’s it.  Six AM and we’ve already had our 5 a day! So we really go through a lot of fruit and veg. How cool is that? My Poopah is the best. (Thanks Poopah)

Last week he bought some blueberries. There were loads and loads of them;  more than we could blend in a week – so you know what I wanted to do don’t you? Yep. Bake!

I decided that I would make a tray bake- as I’ve just made a load for other people recently and there was no cake in the house! Well, with all that healthy smoothie making I needed to address the sugar/healthy eating imbalance. This tray bake is adapted from a Mary Berry recipe that I have used time and again from her Baking Bible book.

When Tim tasted it he said “I’m not sure about the lemon and blueberry combination”. I thought it tasted great. I then went off for a bit and when I came back the three slices of cake I had just cut were gone. Errrrr? Not such a bad combination after all is it Tim?

Lemon and Blueberry tray bake recipe

• 225g butter at room temperature
• 225g Golden caster sugar
• 275 Self Raising flour
• 2 tsp baking powder
• 4 large eggs – at room temperature
• zest and juice of one lemon
• 2 tbsp water
• 150g blueberries for the cake plus some extras for decoration.
• 100g icing sugar
• juice of one lemon

1. Line an 8 x 10″ tray with silicon paper. Pre-heat your oven to 180C (160C for fan ovens)
2. Mix the butter and sugar together until well blended. Break up the eggs in a bowl then add slowly to the cake mix so that it doesn’t curdle.
3.  In a separate bowl sieve the flour and baking powder then add to the butter/sugar mix. Add the lemon zest and juice and water. Whisk until smooth and creamy.
4. Gently fold in the blueberries then pour the mix into the tray. Level it with the back of a large tablespoon and bake for 34-45 minutes until the cake comes away from the side of the cake tin and the cake bounces back instantly when pressed in the centre with your finger.
5. Set on a cooling rack for 10 minutes before removing from the tin to cool completely.
6. Once cool make the icing by sieving the icing sugar into a bowl then adding the lemon juice and mixing until smooth. You can add lemon zest to the icing too if you want. Add the blueberries to the top then leave for 30 minutes and allow it to set.

This is a great cake to share. What do you think? Lemon and blueberry a winning combination or not?

EmmaMT

Some More Lemon Recipes you may enjoy

Lemon Biscuit Recipe 

Vegan Zesty Lemon Biscuits

 Peggy Porschen’s Lemon Limoncello Cake recipe

Lemon Victoria Sponge 

Mary Berry’s Lemon Drizzle traybake recipe

Melt in your mouth Lemon butter biscuits recipe

Leiths ‘How to Cook’ Lemon Tart recipe

Easy Peasy Lemon Curd. Great On Toast, Cakes And Spoons

Easy Lemon Curd Recipe 

Try This Lemon And Lime Madeira Cake Recipe. You’ll love the ZING!

 Peggy Porschen’s Lemon Limoncello Cake recipe