Mary Berry Lemon and Blueberry Traybake Recipe

This lemon and blueberry traybake is a light, tender sponge packed with juicy berries and bright citrus flavour, finished with a simple lemon drizzle icing. It has that classic Mary Berry ease: an all-in-one batter, no fuss, and reliably lovely results. The texture is soft and buttery with little pockets of blueberry throughout and a gently tangy topping. It’s an easy bake and takes about 60 minutes from start to slicing, including cooling and icing.

Ingredients

For the lemon and blueberry sponge

• 225g unsalted butter, softened (plus extra for greasing)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• Finely grated zest of 2 lemons
• 2 tbsp milk
• 200g blueberries (fresh or frozen)
• 1 tbsp plain flour (for tossing the blueberries)

For the lemon icing

• 200g icing sugar, sifted
• 3 to 4 tbsp lemon juice (add gradually)
• Extra lemon zest or a few blueberries to finish (optional)

How to Make Mary Berry Lemon and Blueberry Traybake Recipe

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle of the oven so the cake bakes evenly.
• Line the tin: Grease a 23 x 30cm traybake tin and line it with baking parchment, leaving a little overhang so you can lift the cake out easily.

Mix the batter

• Combine the main ingredients: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, and milk to a large mixing bowl.
• Beat until smooth: Using an electric hand mixer (or a stand mixer), beat for about 1 to 2 minutes until the batter looks creamy and well combined. Scrape down the bowl once so there are no buttery pockets hiding at the bottom.

Add the blueberries

• Coat the berries: Toss the blueberries with 1 tbsp plain flour. This helps stop them sinking and also reduces streaking if you are using frozen berries.
• Fold in gently: Add the coated blueberries to the bowl and fold through with a spatula just until evenly distributed.

Bake

• Fill the tin: Spoon the batter into the lined tin and level the top. A small offset spatula is helpful, but the back of a spoon works perfectly well.
• Bake: Bake for 28 to 35 minutes, until golden and springy in the middle. A skewer inserted into the centre should come out clean, with no wet batter.
• Cool briefly: Leave the cake in the tin for 10 minutes. This gives the sponge time to settle and makes it less likely to crack when you lift it out.

Cool and ice

• Cool completely: Lift the cake out using the parchment overhang and transfer to a wire rack. Let it cool fully before icing so the topping stays glossy and thick.
• Make the lemon icing: In a bowl, mix the sifted icing sugar with 3 tbsp lemon juice. Add a little more juice, a teaspoon at a time, until you have a thick icing that will drizzle but not run straight off the cake.
• Finish and slice: Drizzle the icing over the cooled traybake. Sprinkle with extra lemon zest or a few blueberries if you like. Let it set for 15 to 20 minutes, then slice into squares.

Tips

How do I stop blueberries from sinking to the bottom?

Toss them with 1 tablespoon of plain flour before folding into the batter, and keep your batter fairly thick. If you are using frozen blueberries, add them straight from the freezer and fold quickly.

Why is my traybake dry?

Overbaking is usually the reason. Start checking at 28 minutes and take it out as soon as a skewer comes out clean. Also make sure you measure flour correctly, ideally with scales, since too much flour will dry the sponge out.

How do I get a stronger lemon flavour?

Use the zest of two lemons (this is where most of the flavour lives), and make the icing with lemon juice only, not water. For an extra lemon hit, add 1 to 2 teaspoons of lemon juice to the batter along with the milk.

Why did my icing disappear into the cake?

The cake was still warm. Let it cool completely so the icing sits on top and sets into a neat drizzle.

Serving Suggestions

• Serve as is with a cup of tea for a classic afternoon treat.
• Add a spoonful of lightly whipped cream or crème fraîche on the side.
• Pair with fresh berries for a simple dessert plate.
• Pack into lunchboxes once the icing has fully set.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight so the icing stays neat.

Refrigerator

You can refrigerate it for up to 5 days in an airtight container. Bring to room temperature for 20 to 30 minutes before serving for the softest texture.

Freezing

Freeze the un-iced traybake for best results. Wrap the cooled sponge tightly in cling film, then foil, and freeze for up to 3 months. Defrost at room temperature, then ice and slice. If you must freeze it iced, freeze slices in a single layer until firm, then wrap well. The icing may lose a little shine after thawing.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 44 g
• Protein: 4 g
• Fat: 14 g
• Saturated Fat: 8 g
• Sodium: 180 mg

Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs