Mary Berry Lemon and Blueberry Traybake Recipe

This Mary Berry inspired lemon and blueberry traybake is a bright, buttery sponge studded with juicy berries and finished with a sharp lemon drizzle that soaks into the crumb. The texture is soft and tender with that classic, sliceable traybake lift, and the flavour is fresh, zesty, and not overly sweet. It’s an easy bake that suits beginners, yet feels special enough for guests. From start to finish, allow about 1 hour 10 minutes, including cooling and glazing time.

Ingredients

For the Lemon and Blueberry Traybake

Unsalted butter, for greasing
225g unsalted butter, softened
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 tsp baking powder
1/4 tsp fine salt
Finely grated zest of 2 lemons
2 tbsp lemon juice
2 tbsp milk
150g blueberries (fresh is best; frozen is fine, do not thaw)
1 tbsp plain flour (to toss the blueberries)

For the Lemon Drizzle

75g granulated sugar
75ml lemon juice (about 2 lemons)

For the Optional Lemon Icing

150g icing sugar
2 to 3 tbsp lemon juice (add gradually)
Extra blueberries or a pinch of lemon zest, to finish (optional)

How to Make Mary Berry Lemon and Blueberry Traybake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the traybake rises evenly and browns nicely.
Prepare the tin: Grease a 23 x 30cm traybake tin, then line the base and sides with baking parchment, leaving a little overhang so you can lift the cake out later.
Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar for 2 to 3 minutes until pale and fluffy. This builds a light sponge, so do not rush it.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it may curdle, add a spoonful of the flour and continue.
Mix in the dry ingredients and lemon: Add the self-raising flour, baking powder, salt, lemon zest, lemon juice, and milk. Fold together gently until you have a smooth, thick batter with no visible pockets of flour.
Prepare and add the blueberries: Toss the blueberries with 1 tbsp plain flour, then fold them through the batter with a light hand. This helps keep the berries suspended through the sponge.
Fill the tin: Spoon the batter into the prepared tin and level the top. Give the tin a gentle tap on the counter to settle the batter into the corners.
Bake: Bake for 30 to 35 minutes, or until golden, springy in the centre, and a skewer inserted comes out clean. Try not to test through a blueberry, as it will look wet even when baked.
Make the drizzle: While the cake bakes, stir together the granulated sugar and lemon juice until well combined. It will look grainy, and that is exactly right.
Drizzle and cool: As soon as the traybake comes out of the oven, poke it all over with a skewer. Spoon the lemon drizzle over slowly, letting it soak in before adding more. Cool completely in the tin.
Ice (optional) and slice: If you would like an extra lemony finish, mix the icing sugar with enough lemon juice to make a thick, pourable icing. Drizzle over the cooled cake, scatter a few blueberries on top if you like, then slice into 12 squares.

Tips

Why did my blueberries sink to the bottom?

Tossing the blueberries in a tablespoon of plain flour helps, but the batter also needs to be thick enough to hold them. If your batter seems loose, double-check your flour weight and use room temperature butter so it creams properly.

How do I stop a lemon traybake from turning dry?

Do not overbake it, and add the drizzle while the cake is still warm. The lemon syrup is what keeps the crumb moist for days, so take your time spooning it over to help it absorb.

Can I use frozen blueberries without making the sponge purple?

Yes. Add them straight from the freezer and fold gently. Frozen berries bleed more easily, so avoid overmixing once they go in.

What’s the best way to check if it’s baked without hitting a blueberry?

Press lightly in the centre to check it springs back, then test with a skewer in a couple of spots. If you hit a blueberry, wipe the skewer and test again nearby.

Serving Suggestions

Serve with a cup of tea and a light dusting of icing sugar (if you skip the glaze).
Add a spoonful of lightly whipped cream or crème fraîche on the side.
Turn it into dessert with vanilla ice cream and extra fresh blueberries.
Pack into lunchboxes as neat squares (the drizzle keeps it tender).

Storage

Room Temperature

Store in an airtight container for up to 3 days. If your kitchen is warm and you have used the icing, keep it in the coolest spot to prevent the glaze from becoming sticky.

Refrigerator

For a slightly longer keep, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving so the sponge softens and the lemon flavour comes through.

Freezing

Freeze un-iced squares for the best texture. Wrap each piece tightly, then freeze for up to 3 months. Thaw at room temperature (still wrapped so condensation forms on the wrapping, not the cake), then ice if you like.

Nutrition

Calories: 320 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 14 g
Saturated Fat: 8 g
Sodium: 180 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs

Can I use frozen blueberries in this traybake?

Yes. Add frozen blueberries straight from the freezer and fold them in gently. Do not thaw first, as thawed berries release extra juice and can streak the batter purple.

What size traybake tin works best for lemon and blueberry traybake?

A 23 x 30cm traybake tin gives the ideal depth for an even bake. A slightly smaller tin will need a longer baking time; a larger one will bake faster and may be thinner.

Can I make this traybake without the lemon drizzle?

You can, but the drizzle adds most of the lemon punch and helps keep the sponge moist. If you skip it, consider adding an extra tablespoon of lemon juice to the batter and finishing with the lemon icing instead.

How do I keep the traybake soft for days?

Do not overbake it, and drizzle the lemon syrup over while the cake is warm so it soaks into the crumb. Store airtight once fully cool.

Can I make this recipe gluten-free?

Yes, in most cases. Use a good gluten-free self-raising flour blend and add 1/4 tsp xanthan gum if your blend does not already include it. The texture will be slightly more delicate, so cool completely before slicing.

Can I freeze lemon and blueberry traybake?

Yes. Freeze the traybake in squares without the icing for the best result. Wrap well and freeze for up to 3 months, then thaw at room temperature and glaze after thawing if desired.