Lemon and blueberry tray bake - recipe


Lemon and blueberry tray bake

  • Prepare

  • Serves
    8

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the sponge

For the icing

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  1. 1

    Preheat the oven to at 190°C (170°C fan, 375°F, gas mark 5). Grease and line a square 22cm square tin.

  2. 2

    Sift the flour and baking powder into a large bowl. Add the margarine, Half Spoon sugar and eggs and beat until smooth. Fold in the lemon juice and zest and half the blueberries.

    For this step you'll need:

    • 300g Self-raising white flour
    • 1½tsp Baking powder
    • 300g Margarine soft
    • 125g Half Spoon granulated sugar
    • 5 Egg(s) (free range) medium
    • 1 Lemon juice
    • 1 Lemon zest
    • 75g Blueberries
  3. 3

    Spoon the mixture into the tin and level the surface.

  4. 4

    Bake for about 25-30 minutes until risen, firm to the touch and beginning to shrink away from the sides of the tin.

  5. 5

    Beat together the cream cheese and icing sugar until smooth.

    For this step you'll need:

    • 300g Cream cheese low fat
    • 1 tbsp Icing sugar
  6. 6

    Turn out onto a wire rack. When the cake is cool, spread the cream cheese over the cake and sprinkle with the remaining blueberries.

    For this step you'll need:

    • 75g Blueberries

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