Blueberry & Lemon Drizzle Traybake

My lemon drizzle traybake was a popular choice in my cafe and is delicious with a cup of tea or coffee.

I decided to add some blueberries to the recipe and it really tastes great. Lemon and blueberries are such a perfect pairing.

It is a light sponge with a delicious crunchy topping! My son says the topping is the best bit!!!!

It is a really quick and easy recipe as it is an all in one recipe, very tasty and perfect with a cuppa.

Start by pre-heating the oven to 180°C (160°C fan), then line a 9" x 9" / 23cm x 23cm square tin with baking parchment.

Put the butter, caster sugar, self raising flour, eggs, lemon zest and milk into the bowl of a stand mixer.

Mix on a medium speed until the ingredients are creamy and fully combined.

Put the mixture into the prepared tin and level with a small spatula.

Place the blueberries randomly over the top of the cake mixture and press in slightly.

Bake for 35-40 minutes or until a cake tester comes out clean.

While the cake is baking add the lemon juice to the sugar and mix in a small bowl.

When the cake is baked brush the lemon and sugar all over the top of the cake and leave to cool completely before cutting into squares.

Blueberry & Lemon Drizzle Traybake

Sarah's servings: 16

Sarah's skill: Easy

Baking time: 35-40 minutes

INGREDIENTS

250g unsalted butter, softened 250g caster sugar

290g self raising flour

4 large eggs

2 lemons, zested

1 tbsp milk

150g blueberries

Topping

1 Lemon, juiced

85g granulated sugar

METHOD

Pre-heat the oven to 180°C (160°C fan).
Then line a 9" x 9" / 23cm x 23cm square tin with baking parchment.
Put the butter, caster sugar, self raising flour, eggs, lemon zest and milk into the bowl of a stand mixer.
Mix on a medium speed until the ingredients are creamy and fully combined.
Put the mixture into the prepared tin and level with a small spatula.
Place the blueberries randomly over the top of the cake mixture and press in slightly.
Bake for 35-40 minutes or until a cake tester comes out clean.
While the cake is baking add the lemon juice to the sugar and mix in a small bowl.
When the cake is baked brush the lemon and sugar all over the top of the cake and leave to cool completely before cutting into squares.

EQUIPMENT USED

SARAH’S EXTRA SLICE

You can use fresh or frozen blueberries in this recipe.

I always brush the sugar drizzle on the top as it gives a more even covering than just spooning it over the top.

This cake freezes really well for up to 3 months.

You can use the extra lemon juice to make buttermilk for any of my sweet scone recipes.