Description
Indulgent Blueberry Traybake merges classic British baking charm with juicy seasonal berries, creating a delightful dessert perfect for afternoon tea. Sweet crumbly cake studded with plump blueberries promises comfort and pure culinary joy you won’t want to miss.
Ingredients
Scale
Blueberry:
- 2 cups (225g) fresh blueberries
Dry Ingredients:
- 2 cups (225g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup (150g) caster sugar
- 1 cup (115g) confectioners sugar
Wet and Flavor Ingredients:
- 5 tablespoons (65g) butter, softened to room temperature
- 1 large egg
- 1 cup (250 ml) whole milk
- The grated zest of 1 lemon
- 2 teaspoons (or slightly more) freshly-squeezed lemon juice
Instructions
- Prepare a 9×13-inch baking tray by lining with parchment paper, ensuring complete coverage for easy removal.
- Combine dry ingredients in a mixing bowl, sifting flour, baking powder, and salt to eliminate any lumps.
- Cream butter and sugar in a separate bowl until light and airy, using an electric mixer at medium speed.
- Incorporate egg into the butter mixture, blending thoroughly until smooth and consistent.
- Gently fold in milk and lemon zest, creating a fragrant and creamy base.
- Gradually add dry ingredients to the wet mixture, stirring minimally to prevent overmixing and maintain a tender texture.
- Divide batter into two equal portions, spreading the first half evenly across the prepared tray.
- Distribute half of the blueberries across the initial batter layer, ensuring even spread.
- Carefully layer remaining batter over the first blueberry layer, smoothing the surface with a spatula.
- Scatter remaining blueberries on top of the final batter layer.
- Bake in a preheated oven at 180°C (350°F) for 35-45 minutes, checking doneness with a skewer that should come out clean.
- Allow cake to rest in the tray for 5-10 minutes to set and cool slightly.
- Transfer to a wire rack, letting it cool completely before applying glaze.
- Prepare lemon glaze by whisking icing sugar and lemon juice until smooth and drizzling over the cooled cake.
- Cut into 12 equal portions for serving.
Notes
- Prevent blueberries from sinking by tossing them in a light dusting of flour before adding to the batter.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the cake’s tender texture.
- Achieve maximum flavor by using fresh, ripe blueberries and zesting a room-temperature lemon for more intense citrus notes.
- Ensure even baking by rotating the tray halfway through cooking and checking doneness with a clean toothpick or skewer.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 19 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 35 mg