Silver Spoon

Low Calorie Lemon and Blueberry Tray Bake
Tried and tested

Low Calorie Lemon and Blueberry Tray Bake

Recipe Submitted By: bakingmad

Delicious tray bake made with Half Spoon sugar
370 calories and 6.8% fat per serving.

Preparation Time 15 minutes
Baking Time 30 minutes
Portions 8-10
Skill Level Easy
Average Rating 2 stars
 

Low Calorie Lemon and Blueberry Tray Bake Ingredients

300 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1.50 tsp Baking Powder
300 grams Stork Soft Stork
125 grams Half Spoon Granulated Sugar (Sliver Spoon) Half Spoon Granulated Sugar (Sliver Spoon)
5 Free Range Eggs Medium Free Range Eggs
1 Lemons Juice and zest of
150 grams Blueberries
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Additional Ingredients

300 grams Cream Cheese Low fat
1 tbsp Icing Sugar (Silver Spoon) Icing Sugar (Silver Spoon)
 

This recipe uses

  • Self Raising White Flour (Allinson Nature Friendly)
  • Stork
  • Half Spoon Granulated Sugar (Sliver Spoon)
  • Free Range Eggs
  • Icing Sugar (Silver Spoon)

How to make Low Calorie Lemon and Blueberry Tray Bake

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to at 190°C, fan oven 170°C, 375°F, gas mark 5 Grease and base-line a square 22cm square tin. method tip
  2. Sift the flour and baking powder into a large bowl. Add the margarine, Silver Spoon Half Spoon sugar and eggs and beat until smooth. Fold in the lemon juice and zest and half the blueberries. method tip
  3. Spoon the mixture into the tin and level the surface.
  4. Bake for about 25-30 minutes until risen, firm to the touch and beginning to shrink away from the sides of the tin. method tip
  5. Beat together the cream cheese and icing sugar until smooth.
  6. Turn out onto a wire rack. When the cake is cool, spread the cream cheese over the cake and sprinkle with the reaming blueberries.
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Reviews

Read all reviews (1) | Average rating: 2 stars

"I don't think that I would make this again. The recipe was very easy to follow, except I wasn't sure about the baking powder measurement so I added about one fifth of a teaspoon. The cake mixture is nice and light but doesn't seem to really taste of anything. I didn't like the cream cheese icing at all (but that's personal preference) so replaced it with an icing sugar / water topping."

Bakingmad: "Hi there, thanks for your comment. The baking powder measurement should be 1.5tsp, we have now amended this in the recipe. Happy baking!"

12-05-2013 | Author: Cailin | 2 stars

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