Hello everyone! Lemon and Blueberry Traybake Cake for you today. A delicious light and zesty sponge packed with juicy blueberry, soak in a zesty syrup and topped with a silky lemon buttercream.
If you don’t have an 8×8 inch tray you can still use this recipe. If your tray is larger just reduce the cooking time by a few minutes, if your tray is smaller your cake will be taller so up your cooking time by a few minutes. You could also bake this isn’t two small round tins and bake it as a layer cake. It’s up to you! I just love the ease of a traybake cake.
Want to change up the flavour? Simply swap the fruits around. Maybe use some orange or lime zest? Or even some raspberries, strawberries or peaches.
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Traybake Cake!
Lemon & Blueberry Traybake Cake
Equipment
- 8×8 Tin
- Baking paper
- Weighing scales
- Bowls
- Spatula
- Chopping board
- Electric whisk
Ingredients
Cake
- 200 grams Unsalted Butter
- 200 grams Caster Sugar
- 200 grams Self raising flour
- Pinch of salt
- 3 Eggs
- 1 Zest of a Lemon
- 100 grams Blueberries + 1 tbsp Flour
Drizzle
- 80 grams Caster Sugar
- 80 grams Lemon Juice
Icing
- 150 grams Unsalted Butter
- 300 grams Icing Sugar
- 1 Zest of Lemon
- Blueberries For decoration
- A few teaspoons of milk
Instructions
- Preheat your oven to 180C/160 C Fan. Grease and line your 8×8 square tray.
- In a mixing bowl, Cream butter and sugar together until pale and fluffy.
- Mix in eggs one at a time until combined.
- Mix in your lemon zest.
- Fold in your sieved flour and salt.
- In a separate bowl, mix your blueberries with an extra tablespoon of flour.
- Fold your floured blueberries into your cake batter.
- Spoon the mix into your cake tin and smooth down.
- Bake for about 30-35 minutes or until a toothpick comes out clean and the cake springs bake when you gently press it.
- Leave to cool completely.
- Just before your cake is finished baking mix together your drizzle ingredients. Take the cake out of the oven and after 10 minutes poke small holes into your cake with a toothpick/skewer, spoon over your drizzle.
- Leave your cake to cool completely.
- In a mixing bowl, Cream your butter until pale and fluffy using an electric whisk.
- Whisk in your icing sugar in two batches till fully combined.
- Whisk in your lemon zest.
- Whisk in your milk till you get a spreadable consistency. This can always differ so add 1 tsp at a time until you have a silky buttercream.
- Spread your buttercream on top of your cool cake. I did mine nice and rough.
- Decorate however you like. I finished mine with some fresh blueberries and lemon zest.
- Slice up and Enjoy!!!
