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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
8Serves
Easy

Method

  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.

Ingredients

  • 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 Lemon juice
    • 150g Blueberries
  • For the icing

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

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