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A sponge traybake full of blueberries topped with cream and blueberries scattered on top Tried & Tested

Lemon and blueberry tray bake

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2.115 stars based on 35 ratings

This tray bake is beautifully refreshing with bursts of lemon and blueberry. It is 370 calories per slice.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the sponge

  • 300g 10⅝ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1½tsp 1½tsp Baking powder
  • 300g 10⅝ oz Margarine soft
  • 125g 4½ oz Half Spoon granulated sugar
  • 5 5 Egg(s) (free range) medium
  • 1 1 Lemon zest
  • 1 1 Lemon juice
  • 150g 5⅜ oz Blueberries

For the icing

  • 300g 10⅝ oz Cream cheese low fat
  • 1tbsp 1tbsp Icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to at 190°C (170°C fan, 375°F, gas mark 5). Grease and line a square 22cm square tin.

  2. Classic mode Step 2

    Sift the flour and baking powder into a large bowl. Add the margarine, Half Spoon sugar and eggs and beat until smooth. Fold in the lemon juice and zest and half the blueberries.

    Ingredients for this step

    • 300g 10⅝ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1½tsp 1½tsp Baking powder
    • 300g 10⅝ oz Margarine soft
    • 125g 4½ oz Half Spoon granulated sugar
    • 5 5 Egg(s) (free range) medium
    • 1 1 Lemon juice
    • 1 1 Lemon zest
    • 75g 2¾ oz Blueberries
  3. Classic mode Step 3

    Spoon the mixture into the tin and level the surface.

  4. Classic mode Step 4

    Bake for about 25-30 minutes until risen, firm to the touch and beginning to shrink away from the sides of the tin.

  5. Classic mode Step 5

    Beat together the cream cheese and icing sugar until smooth.

    Ingredients for this step

    • 300g 10⅝ oz Cream cheese low fat
    • 1tbsp 1tbsp Icing sugar (we use Silver Spoon)
  6. Classic mode Step 6

    Turn out onto a wire rack. When the cake is cool, spread the cream cheese over the cake and sprinkle with the remaining blueberries.

    Ingredients for this step

    • 75g 2¾ oz Blueberries