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Lemon and blueberry traybake
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250g Anchor Butter, softened
250g golden caster sugar, plus 2 tbsp
4 large British Blacktail Free Range Eggs
250g self-raising flour
3 lemons, zest and juice
225g essential Waitrose Blueberries
75g golden icing sugar
1. Preheat the oven to 180°C, gas mark 4. Grease and line a 23cm x 33cm cake tin with baking parchment, leaving a little overhang. Using electric beaters or a stand mixer, cream the butter and 250g sugar for 5-6 minutes until pale and fluffy. Add the eggs one at a time, mixing well between each addition, then carefully fold in the flour and lemon zest. Gently stir in ²/ ³ of the blueberries. Spoon into the cake tin and level out. Scatter over the remaining blueberries and bake in the centre of the oven for 25-30 minutes until golden and springy to touch.
2. Meanwhile, put 2 tbsp sugar and 5 tbsp lemon juice in a small pan; bring to a simmer over a medium heat and stir until the sugar has dissolved. Set aside to cool. Once the cake is cooked, use the parchment lining to lift it out of the tin onto a wire rack. Use a skewer to prick several holes ²/ ³ of the way into the cake then pour over the lemon syrup. Leave to cool completely.
3. Mix the icing sugar with 1½ tbsp lemon juice. Drizzle the icing over the cake and leave to set. Cut the cake into 16 squares to serve.
This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.