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To make a delicious Lemon & Blueberry Traybake Cake, gather these key ingredients: - 200g unsalted butter, softened to room temperature - 200g caster sugar - 4 large eggs, at room temperature - Zest of 2 fresh lemons - 200g self-raising flour - 1 teaspoon baking powder - 100g fresh blueberries (plus extra for an elegant topping) - 100ml whole milk - A pinch of salt - Icing sugar for dusting These ingredients come together to create a moist and flavorful cake. The butter and sugar blend adds sweetness, while the lemon zest brightens the flavor. Blueberries not only taste great but also add a nice color. You can add a few optional ingredients to enhance the flavor: - A splash of vanilla extract - A handful of chopped nuts like almonds or walnuts Vanilla adds warmth and depth. Nuts give a nice crunch and can complement the softness of the cake. If you need to swap ingredients, here are some helpful tips: - Use margarine instead of butter for a dairy-free option. - Swap half of the sugar with honey or maple syrup for a natural sweetener. - Replace fresh blueberries with raspberries or blackberries if desired. These substitutions keep the essence of the recipe while allowing for personal tastes or dietary needs. Enjoy making your Lemon & Blueberry Traybake Cake with these options in mind! For the full recipe, refer to the detailed instructions provided. 1. Start by preheating your oven to 180°C (350°F). 2. Line a 20cm x 30cm (8inch x 12inch) traybake tin with baking paper. Leave some paper hanging over the edges for easy removal. 3. In a large bowl, cream together 200g of softened unsalted butter and 200g of caster sugar. Use an electric mixer for about 3-5 minutes until it is light and fluffy. 4. Add 4 large eggs, one at a time, mixing well after each addition. To prevent curdling, add a tablespoon of flour with the last egg. 5. Mix in the zest of 2 fresh lemons until evenly distributed. 6. Sift in 200g of self-raising flour, 1 teaspoon of baking powder, and a pinch of salt. Fold the dry ingredients in gently until just combined. 7. Gradually add 100ml of whole milk, folding gently until smooth. 8. Carefully fold in 100g of fresh blueberries, making sure they are evenly mixed throughout. 9. Pour the batter into the lined tin and smooth the top. Scatter some extra blueberries over the surface for a nice touch. 10. Bake for 25-30 minutes. Check if it’s done by inserting a skewer into the center. It should come out clean or with a few moist crumbs. 11. Remove the cake from the oven and let it cool in the tin for 10 minutes. This helps it set before transferring it to a wire rack. 12. Once fully cooled, dust the top with icing sugar. Slice into squares and serve. This Lemon & Blueberry Traybake is simple and yummy. For the complete recipe, check the Full Recipe. Enjoy your baking! To make your lemon and blueberry traybake shine, follow these tips: - Use room temperature ingredients. This helps the butter and eggs blend well. - Don’t overmix the batter. Gently fold in the dry ingredients to keep it fluffy. - Check your oven temperature. An oven thermometer ensures accurate baking heat. - Use fresh blueberries. They give the best flavor and color to your cake. Here are mistakes I often see and how to avoid them: - Skipping the zest. Lemon zest adds a bright flavor. Don't leave it out! - Using cold eggs. They can curdle the batter. Always use room temp eggs. - Not lining the tin properly. Proper lining helps with easy removal after baking. - Overbaking. Keep an eye on the time. Remove it when a skewer comes out clean. Want to make your traybake even better? Try these ideas: - Add almond extract. A small amount gives a lovely depth of flavor. - Incorporate a crumb topping. Mix butter, sugar, and flour for added crunch. - Use lemon juice. A splash in the batter brightens the taste. - Serve with cream. A dollop of whipped cream enhances the dish beautifully. These tips will help you create a stunning lemon and blueberry traybake cake. For the full recipe, refer to the section above. Enjoy baking! {{image_4}} You can switch up the berries based on the season. In spring, try raspberries. They add a tart taste that pairs well with lemon. In summer, fresh strawberries work great too. Their sweetness balances the tangy lemon flavor. In autumn, consider adding chopped apples or pears. They give a lovely texture and flavor contrast. Each fruit brings something unique to this traybake, so feel free to experiment! If you need a gluten-free version, switch the self-raising flour for a gluten-free blend. Many brands offer mixes that work well in baking. Just make sure it contains a rising agent, so your cake stays fluffy. You can also add almond flour for a nutty flavor. This keeps your traybake moist and delicious. Want to try different flavors? Replace lemon zest with orange zest for a sweet twist. You could also add a splash of vanilla extract for warmth. For a spicier note, mix in some ground ginger or cinnamon. These flavors can really change the cake’s profile. Don't be afraid to get creative with your tastes! To keep your Lemon & Blueberry Traybake Cake fresh, store it in an airtight container. This helps maintain its moisture and flavor. If you do not have an airtight container, wrap the cake in plastic wrap. Make sure it is tightly sealed to prevent air from entering. Place it in a cool, dry place, away from direct sunlight. This way, your cake stays soft and tasty for days. Freezing this cake is easy and effective. First, let the cake cool completely. Once cooled, cut the cake into squares. Wrap each piece in plastic wrap tightly. Then, place the wrapped pieces into a freezer-safe bag or container. Be sure to label it with the date. When you want to enjoy a piece, just take it out and let it thaw in the fridge overnight. You can also microwave it for a quick treat. When stored properly, the cake lasts about 3-4 days at room temperature. If you freeze it, it can stay good for about 2-3 months. To reheat, you can place a piece in the microwave for about 15-20 seconds. If you prefer, you can warm it in the oven at 160°C (320°F) for about 10 minutes. This will help bring back its delightful taste and texture, making it just as yummy as when it was fresh. For the full recipe, check out the detailed instructions above. Enjoy your baking! Yes, you can use frozen blueberries. They work well in this traybake. Just add them straight from the freezer. This keeps them from turning mushy. They may add a bit more moisture, so reduce the milk by a tablespoon if needed. Frozen blueberries save time and work great! You can check if it's done by inserting a skewer into the center. If it comes out clean or with a few moist crumbs, it's ready. The edges will also start to pull away from the sides of the tin. It should look golden brown on top. Trust your senses; the smell will be amazing! This traybake is great on its own, but you can add more fun! Serve it with whipped cream or vanilla ice cream for a treat. A cup of tea or coffee pairs nicely too. For a fresh twist, add a scoop of lemon sorbet on the side. Enjoy the flavors! For the full recipe, check out the Lemon & Blueberry Bliss Traybake! In this blog post, I covered how to make a Lemon & Blueberry Traybake. We started with the key ingredients and their substitutions. Then, I provided step-by-step baking instructions. You learned essential tips and tricks for the best results. Variations let you customize your cake further, and storage info helps keep it fresh longer. Baking this cake is fun and rewarding. Enjoy making it your own, and share it with friends!

Lemon & Blueberry Traybake Cake

Indulge in the delightful flavors of Lemon & Blueberry Bliss Traybake! This easy recipe combines zesty lemon and juicy blueberries for a perfect treat any time of day. With simple ingredients and straightforward steps, you can whip up this moist, fluffy dessert in no time. Click to explore the full recipe and impress your friends and family with this deliciously sweet, tangy confection that’s sure to brighten any occasion!
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Ingredients
  

200g unsalted butter, softened to room temperature

200g caster sugar

4 large eggs, at room temperature

Zest of 2 fresh lemons

200g self-raising flour

1 teaspoon baking powder

100g fresh blueberries (plus extra for an elegant topping)

100ml whole milk

A pinch of salt

Icing sugar for dusting

Instructions
 

Begin by preheating your oven to 180°C (350°F). Prepare a 20cm x 30cm (8inch x 12inch) traybake tin by lining it with baking paper, allowing some overhang for easy removal later.

    In a large mixing bowl, use an electric mixer to cream the softened butter and caster sugar together. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.

      Add the eggs to the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next. When adding the last egg, include a tablespoon of the flour to prevent curdling and ensure a smooth batter.

        Once well combined, gently stir in the freshly grated lemon zest until evenly distributed.

          Sift the remaining self-raising flour, baking powder, and a pinch of salt directly into the bowl. Using a spatula, fold the dry ingredients into the mixture gently until just combined—be careful not to overmix.

            Gradually incorporate the milk into the batter, folding gently until the mixture is smooth and homogenous.

              Carefully fold in the fresh blueberries, distributing them evenly throughout the batter for a delightful burst of flavor in every bite.

                Pour the lush batter into the lined traybake tin, smoothing the top with a spatula to ensure even baking. For a touch of elegance, scatter a few extra blueberries over the surface before placing it in the oven.

                  Bake in the preheated oven for 25-30 minutes. The traybake is done when a skewer inserted into the center comes out clean or with a few moist crumbs attached.

                    After baking, remove the traybake from the oven and allow it to cool in the tin for about 10 minutes. This helps it set before transferring it to a wire rack to cool completely.

                      Once completely cooled, dust the top generously with icing sugar and then slice into squares for serving.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                          - Präsentationstipps: Arrange the sliced traybake on a beautiful serving platter. For an added touch, garnish with fresh blueberries and a light sprinkle of lemon zest. Pair your serving with a dollop of whipped cream for an indulgent finish!