Divine Blueberry Traybake Inspired by Mary Berry

There’s just something about a simple bake, isn’t there? That feeling of warmth spreading through the kitchen, the delicious aroma filling the air, and the sheer joy of a perfectly turned-out cake. For me, that’s exactly what this Blueberry Traybake Inspired by Mary Berry brings. It’s one of those recipes that feels like a warm hug in cake form – wonderfully soft, bursting with juicy blueberries, and topped with the most satisfying sugary crunch. I remember making this for the first time on a drizzly afternoon, and it instantly transported me back to childhood tea times. It’s just… proper baking, done right!

Why You’ll Love This Blueberry Traybake Inspired by Mary Berry

• It’s incredibly easy to whip up – perfect for even beginner bakers!
• The soft, buttery cake paired with those juicy blueberries is just divine.
• That crunchy demerara sugar topping? Absolute perfection!
• It’s the quintessential treat for afternoon tea or a lovely cuppa.
• The hint of lemon zest just lifts the whole flavour profile.
• Seriously, it’s a crowd-pleaser that everyone adores.

Ingredients for Your Blueberry Traybake Inspired by Mary Berry

• 225g unsalted butter, softened – make sure it’s proper butter, not margarine!
• 225g caster sugar – for that sweet tooth satisfaction.
• 275g self-raising flour – the key to a lovely light sponge.
• 2 tsp baking powder – for extra lift, you don’t want a dense cake!
• 4 large eggs – room temperature is best here.
• 4 tbsp full-fat milk – whole milk gives the best texture, trust me.
• Grated zest of 1 large lemon – this really adds a lovely zing!
• 250g fresh blueberries – you can use frozen, but fresh are best for this.
• 1 tbsp demerara sugar – for that gorgeous crunchy topping!

Step-by-Step Guide to Making Your Blueberry Traybake Inspired by Mary Berry

Step 1: First things first, get that oven preheating to 180°C (that’s 160°C for fan ovens, by the way!). Now, grab your favourite traybake tin – the 30 cm x 23 cm one is perfect for this. Give it a good grease all over and then line it with baking paper. I usually let the paper hang over the sides a little; it makes it SO much easier to lift the cake out later. If you fancy trying another lovely traybake, check out this easy lemon traybake recipe too!

Step 2: Into a large mixing bowl, pop your softened butter, caster sugar, self-raising flour, baking powder, then add those lovely eggs, the milk, and the zest from your lemon. Don’t be tempted to use zest from a smaller lemon, a big juicy one makes all the difference to the flavour!

Step 3: Now for the arm workout – beat the mixture for about 2 minutes. You’re looking for it to become pale, wonderfully smooth, and really creamy. This is what gives the cake its gorgeous light texture, so don’t rush this bit. A hand mixer is brilliant for this, but a sturdy wooden spoon and a bit of elbow grease works a treat too!

Step 4: Time for the star of the show – the blueberries! Gently fold about 200g of them into your lovely smooth batter. Be gentle, we don’t want to burst them all at this stage. Then, spoon all that deliciousness into your prepared tin and make sure to spread it out evenly so it reaches all the corners. You want a nice, flat base.

Step 5: Scatter the remaining blueberries over the top of the batter. Give them a gentle press down into the mixture so they sit nicely. Finally, sprinkle that lovely demerara sugar evenly all over the top. This is what creates that irresistible crunchy crust – my favourite part!

Step 6: Pop your traybake into the preheated oven. Bake for around 40 to 45 minutes. You’ll know it’s ready when it’s golden brown and a skewer poked right into the centre comes out clean. If you’re ever unsure, giving it another minute or two never hurts. Overbaked cake is a tragedy!

Step 7: Once it’s baked to perfection, carefully take it out of the oven. Let it cool in the tin for about 10 minutes – this helps it firm up a bit. Then, using those handy paper edges, lift the whole thing out and transfer it onto a wire rack to cool completely. Patience is a virtue here, especially when it comes to slicing!

Serving Suggestions for Your Blueberry Traybake

A Dollop of Cream: For pure indulgence, a generous spoonful of lightly whipped cream or even some clotted cream is just heaven with this traybake. It adds a lovely richness that complements the fruit perfectly.

A Cup of Tea: Honestly, this traybake is made for a good strong cup of tea, whether it’s a classic English Breakfast or a soothing Earl Grey. It’s the ultimate afternoon tea combo!

A Basket of Scones: If you’re feeling a bit ambitious, why not serve it alongside some fresh easy wholemeal scones? It makes for a truly delightful spread.

Storage and Reheating Tips for Your Blueberry Traybake

Once your glorious blueberry traybake has cooled down a bit, pop it into an airtight container. It’ll keep beautifully for about 4 days at room temperature. Honestly, it’s usually gone long before then, but it’s good to know! If you’re planning ahead for some serious tea-time indulgence, this bakes really well in advance. Just make sure it’s completely cool before you seal it up, otherwise, you’ll get a soggy bottom, and nobody wants that!

Frequently Asked Questions About Blueberry Traybake Inspired by Mary Berry

Can I use frozen blueberries in this traybake?

You absolutely can use frozen blueberries! Just be aware that they might release a bit more liquid as they bake, which can make the cake slightly moister. Try to scatter them over the top and give them a gentle press into the batter before sprinkling with demerara sugar, just like you would with fresh ones. They’re a lifesaver when fresh aren’t in season, and still make a lovely blueberry bake!

How do I know if the cake is fully baked?

The best way is the skewer test! Simply poke a thin skewer or a toothpick right into the centre of the traybake. If it comes out clean, with no wet batter clinging to it, then your bake is ready. If there’s still a bit of goo, pop it back in for another 5 minutes and check again. It’s better to be safe than sorry when it comes to a perfectly cooked cake, especially when you want that lovely Mary Berry finish!

Can I make this traybake gluten-free?

While I haven’t tried it myself, you could certainly attempt a gluten-free version by swapping the self-raising flour for a good quality gluten-free blend. You might need to add a little extra baking powder if your blend doesn’t contain it. Remember, gluten-free bakes can sometimes have a slightly different texture, but it should still be delicious, much like this easy berry fruit tart!

Before You Go

I really hope you give this lovely Blueberry Traybake Inspired by Mary Berry a go! It’s such a simple pleasure. Let me know in the comments how yours turned out, or give it a quick star rating if you try it. And if you need more baking inspiration, do pop over and give us a follow on Pinterest – it’s where I share all my latest kitchen adventures!

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