Mary Berry Blueberry Traybake Recipe
Mary Berry Blueberry Traybake Recipe is absolutely wonderful! This cake is soft, moist, and fruity. It's perfect for afternoon tea or family gatherings.
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.