Mary Berry Blueberry Traybake Recipe is absolutely wonderful! This cake is soft, moist, and fruity. It’s perfect for afternoon tea or family gatherings.
The Mary Berry Blueberry Traybake Recipe uses simple ingredients. You can make it in under an hour. Fresh blueberries make this traybake extra special.
The golden top looks beautiful and tastes amazing. Learning how to make Mary Berry Blueberry Traybake is super easy. Even beginners can get perfect results.
This recipe feeds a crowd without much effort. Let me share this lovely recipe with you today!
When I First Introduced to Mary Berry Blueberry Traybake
I discovered this recipe five years ago. My neighbor brought it to a summer party. The cake looked so inviting with purple blueberries. I took one bite and fell in love instantly.
The texture was perfect – light but filling. The blueberries gave little bursts of sweetness. I asked for the recipe right away. She told me it was Mary Berry’s version.
I’ve made it dozens of times since then. My family requests it for every celebration now!
Equipment List
- 33cm x 23cm baking tin
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Cooling rack
- Baking paper
- Sieve
Ingredients You Need for Mary Berry Blueberry Traybake
- 225g softened butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 300g fresh blueberries
- 1 teaspoon vanilla extract
Step-by-Step Guide
- Heat your oven to 180°C (160°C fan).
- Line your baking tin with baking paper.
- Make sure the paper covers all sides.
- This stops the cake from sticking later.
- Beat the butter and sugar together well.
- Use an electric mixer for best results.
- Mix until the mixture looks pale and fluffy.
- This takes about 3-4 minutes of beating.
- Crack the eggs into the bowl one by one.
- Beat well after adding each egg.
- This stops the mixture from splitting.
- Add vanilla extract and mix it in.
- Sift the flour and baking powder together.
- Gently fold into the wet mixture.
- Add the milk to loosen the batter.
- Don’t overmix or the cake becomes tough.
- Gently fold most blueberries into the batter.
- Save some for the top decoration.
- Be gentle so berries don’t burst completely.
- Pour the batter into your prepared tin.
- Spread it evenly with a spatula.
- Scatter remaining blueberries on top.
- Bake for 40-45 minutes until golden.
- A skewer should come out clean.
- Let the cake cool in the tin.
- Transfer to a cooling rack after 10 minutes.
- Cut into squares when completely cool.
- Dust with icing sugar if you like!
Tips to Make the Best Mary Berry Blueberry Traybake
- Use room temperature butter and eggs always.
- Cold ingredients don’t mix well together.
- Toss blueberries in flour before adding them.
- This stops them sinking to the bottom.
- Don’t open the oven door too early.
- This makes the cake sink in the middle.
- Check doneness with a clean skewer carefully.
- Frozen blueberries work too but add extra time.
- Store the cake in an airtight container.
- It stays fresh for three days easily.
FAQs about Mary Berry Blueberry Traybake
Q: Can I use frozen blueberries instead?
A: Yes, frozen blueberries work perfectly fine here. Don’t thaw them before adding to batter.
Q: How do I store this traybake?
A: Keep it in an airtight container at room temperature. It stays fresh for up to three days.
Q: Can I make this recipe dairy-free?
A: Yes, substitute butter with dairy-free margarine instead. Use plant-based milk instead of regular milk.
Q: Why did my blueberries sink to the bottom?
A: Toss blueberries in flour before adding them. This helps them stay suspended in batter.
Q: Can I freeze this traybake?
A: Yes, wrap it well in cling film tightly. Freeze for up to three months maximum.
Final Thoughts
This Mary Berry Blueberry Traybake Recipe never disappoints anyone! It’s simple, delicious, and always impressive looking. The ingredients for Mary Berry Blueberry Traybake are easy to find.
You probably have most in your kitchen already. This recipe is perfect for baking beginners. It’s also great for experienced bakers too. Serve it warm with custard or cream.
Or enjoy it cold with afternoon tea. However you serve it, everyone will love it! Try this recipe this weekend – you won’t regret it!
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Mary Berry Blueberry Traybake Recipe
Equipment
- 33cm x 23cm baking tin
- Large Mixing Bowl
- Electric mixer
- Measuring cups and spoons
- Cooling rack
- Sieve
- Baking paper
Ingredients
- 225 g softened butter
- 225 g caster sugar
- 4 large eggs
- 225 g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 300 g fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 180°C (160°C fan).
- Line your baking tin with baking paper.
- Make sure the paper covers all sides.
- This stops the cake from sticking later.
- Beat the butter and sugar together well.
- Use an electric mixer for best results.
- Mix until the mixture looks pale and fluffy.
- This takes about 3-4 minutes of beating.
- Crack the eggs into the bowl one by one.
- Beat well after adding each egg.
- This stops the mixture from splitting.
- Add vanilla extract and mix it in.
- Sift the flour and baking powder together.
- Gently fold into the wet mixture.
- Add the milk to loosen the batter.
- Don’t overmix or the cake becomes tough.
- Gently fold most blueberries into the batter.
- Save some for the top decoration.
- Be gentle so berries don’t burst completely.
- Pour the batter into your prepared tin.
- Spread it evenly with a spatula.
- Scatter remaining blueberries on top.
- Bake for 40-45 minutes until golden.
- A skewer should come out clean.
- Let the cake cool in the tin.
- Transfer to a cooling rack after 10 minutes.
- Cut into squares when completely cool.
- Dust with icing sugar if you like!
Notes
- Use room temperature butter and eggs always.
- Cold ingredients don’t mix well together.
- Toss blueberries in flour before adding them.
- This stops them sinking to the bottom.
- Don’t open the oven door too early.
- This makes the cake sink in the middle.
- Check doneness with a clean skewer carefully.
- Frozen blueberries work too but add extra time.
- Store the cake in an airtight container.
- It stays fresh for three days easily.