This foolproof lemon and blueberry traybake is a doddle to make and tastes delicious. It's perfect for packed lunches and, if you ignore the vast amounts of butter and sugar, you could even convince yourself that it's healthy (blueberries are a superfood, right?!). We use a 12 " x 9" traybake tin (£9.99 from Lakeland) that's so useful for many of our recipes.
For the cake
- 250g self-raising flour
- 1 teaspoon baking powder
- 225g butter at room temperature
- 180g caster sugar
- 4 eggs, beaten
- 3 teaspoons lemon juice
- zest of two lemons
- 200g blueberries
- Pinch of salt
- Couple of drops of vanilla extract
For the icing
- 200g icing sugar
- 6 teaspoons lemon juice
1. Pre-heat the oven to 170c/150c fan/gas 3.5 and grease/line a large traybake tin.
2. In a large mixing bowl (you can do this stage by hand or using an electric mixer), put all of the dry ingredients, then add all the remaining cake ingredients except for the blueberries. Mix well until it becomes a smooth batter, adding a little more lemon juice if it's too stiff.
3. Add the blueberries and stir well.
4. Pour the batter into the tin and spread evenly into all of the corners.
5. Bake for around 30- 35 minutes. It should be risen and golden. Allow to cool in the tin for five minutes, then transfer carefully to a wire rack to cool completely.
6. If you'd like to ice it, mix the lemon juice into the icing sugar until you have a smooth icing that's not too runny. Drizzle over the top and then leave to set.
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