Lemon and Blueberry Tray Bake

Shopping list

• 200 g unsalted butter — softened

  Sub
• 200 g caster sugar

  Sub
• 3 piece eggs

  Sub
• 250 g self-raising flour

  Sub
• 1 tsp baking powder

  Sub
• 1 piece lemon — zested and juiced

  Sub
• 3 tbsp whole milk

  Sub
• 150 g fresh blueberries

  Sub
• 150 g icing sugar — sifted

  Sub

Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line a 20cm × 30cm traybake tin with baking parchment.

2. 2

   In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.

4. 4

   Fold in the self-raising flour, baking powder, lemon zest and milk, mixing gently until just combined.

5. 5

   Gently fold in the blueberries, taking care not to burst them.

6. 6

   Pour the batter into the prepared tin and spread evenly. Bake for 30– 35 minutes until golden and a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then transfer to a wire rack.

8. 8

   Mix the icing sugar with enough lemon juice (about 2 tablespoons) to make a smooth, pourable icing. Drizzle over the cooled cake and leave to set before slicing.