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Lemon and blueberry tray bake

4 Reviews

About the bake

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

45Total Time
15Prep Time
30Bake Time


  1. 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. 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.

  3. Step 3:

    Spoon the mixture into the tin and level the surface.

  4. 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. Step 5:

    Beat together the cream cheese and icing sugar until smooth.

  6. 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.


  • For the sponge

    • 300g Self-raising white flour
    • 1.5 tsp Baking powder
    • 300g Margarine (soft)
    • 125g Half spoon granulated sugar
    • 5 Egg(s) (free range) (medium)
    • 1 Lemon zest
    • 1 Juice of one whole lemon
    • 150g Blueberries
  • For the icing

    • 300g Cream cheese (low fat)
    • 1 tbsp Icing sugar

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