I still remember the first time I tried Mary Berry’s Blueberry Traybake. I was in the kitchen one rainy afternoon, a bit tired of the same old recipes, and decided to mix things up. The idea of a traybake sounded so simple and comforting-perfect for an easy-to-make treat. I had seen Mary Berry on TV, her sweet, no-nonsense approach to baking always made everything seem approachable. When I took that first bite, I was hooked. The soft sponge, the burst of blueberries, and that perfect balance of sweetness-it was love at first taste. Now, I make it regularly for family gatherings, or just as a snack on a lazy Sunday. It’s become one of my go-to recipes for any occasion.
Mary Berry Blueberry Traybake Recipe
Mary Berry’s Blueberry Traybake is a classic. It’s not overly complicated but incredibly delicious. The simplicity of the ingredients paired with the perfect balance of flavors is what makes this recipe so special. There’s something about the blueberries-they add just enough tangy freshness that complements the buttery, moist cake. The great thing about traybakes is their versatility: you can easily modify them based on your taste preferences, but this version remains a crowd-pleaser every single time.
Ingredients Needed
When it comes to Mary Berry’s Blueberry Traybake, the ingredients are all pantry staples. You likely already have most of them at home. Here’s what you’ll need:
- Butter: 225g (softened to room temperature)
- Caster sugar: 225g
- Self-raising flour: 225g
- Eggs: 4 large
- Baking powder: 1 teaspoon (for a little extra lift)
- Vanilla extract: 1 teaspoon
- Milk: 2 tablespoons (to loosen the batter)
- Blueberries: 200g (fresh or frozen-though fresh works best)
- Icing sugar: For dusting (optional)
This combination creates a light, soft cake base with just the right amount of sweetness. The blueberries add the perfect pop of color and flavor, making the traybake as pleasing to the eyes as it is to the tastebuds.
Equipment Needed
The beauty of a traybake recipe is that it doesn’t require any fancy equipment. You won’t need a stand mixer or special tools, just the basics. Here’s a quick list of what you’ll need:
- Large mixing bowl: For combining the wet and dry ingredients.
- Electric mixer or hand whisk: To mix the batter. A good electric hand whisk makes this step so much easier and quicker.
- Spatula: To fold in the blueberries gently.
- Baking tin: An 8-inch square or rectangular tray works best. You want something with a bit of depth to allow the cake to rise.
- Greaseproof paper or butter: For lining the tin so the traybake comes out easily.
- Cooling rack: To let the cake cool down completely.
Once you have everything ready, you’ll find the process smooth and easy. No need to worry about complicated steps or utensils.
How To Make Mary Berry Blueberry Traybake?
Making this traybake is as simple as it gets, which is why I love it. Here’s how to put it all together:
- Preheat the oven to 180°C (160°C fan) or 350°F. Line your baking tin with greaseproof paper or butter.
- Cream the butter and sugar together in a large mixing bowl. You want this to be light and fluffy. It should take about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, making sure to beat well between each addition. Don’t worry if the mixture looks a little bit curdled at this stage.
- Sift in the flour and baking powder, and fold it in gently. You don’t want to lose all the air you’ve beaten in with the butter and sugar. Add the vanilla extract and milk to loosen the batter. Mix until smooth.
- Add the blueberries-gently fold them into the batter. If you’re using frozen blueberries, I recommend tossing them in a little bit of flour to prevent them from sinking to the bottom of the tray.
- Pour the batter into the prepared tin and spread it out evenly.
- Bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean. You’ll know it’s ready when the top is golden brown and slightly firm to the touch.
- Cool in the tin for a few minutes, then transfer to a cooling rack to cool completely.
- Dust with icing sugar (if desired) before serving.
The whole process only takes about an hour, and the result is nothing short of delicious. The cake stays soft and moist, and the blueberries add a wonderful burst of flavor. It’s a simple treat, but so satisfying.
Recipe Variations
One of the best things about Mary Berry’s Blueberry Traybake is how easy it is to tweak. Here are some fun variations you can try:
- Add nuts: Walnuts or almonds pair really well with the blueberries. Add a handful to the batter for some extra crunch.
- Use different berries: You could substitute the blueberries for raspberries, blackberries, or strawberries. Each fruit brings its own unique flavor to the traybake.
- Lemon zest: For an extra zing, add a teaspoon of lemon zest into the batter. It adds a lovely citrus note that complements the berries.
- Yogurt or sour cream: Swap the milk for a couple of tablespoons of yogurt or sour cream. This will give the cake an even moister texture and a subtle tang.
- Drizzle with glaze: Once the traybake has cooled, drizzle with a simple icing glaze made of icing sugar and lemon juice for an added sweet touch.
What Goes Well With Mary Berry Blueberry Traybake?
This traybake is perfect on its own, but it can also be paired with a few things for a complete treat. Here are some ideas:
- Fresh cream: Whipped cream or clotted cream makes for a decadent addition, especially if you’re serving this as a dessert.
- Custard: A classic British pairing. Warm custard complements the light texture of the traybake and adds a comforting richness.
- Ice cream: Vanilla or berry-flavored ice cream works beautifully with the blueberries in the cake.
- Tea or coffee: The traybake is perfect with a hot cup of tea or coffee, making it a great mid-afternoon snack or dessert after a meal.
I personally love it with a steaming mug of Earl Grey tea-there’s something about the fragrant tea that brings out the sweetness of the blueberries even more.
What I Have Learnt
Baking this Blueberry Traybake has taught me a lot over the years. For one, I’ve learned that simplicity is often the best route in the kitchen. You don’t always need elaborate ingredients or methods to make something truly special. This recipe proves that you can create something impressive with basic ingredients, and the result will still be delightful.
It’s also reminded me that baking is as much about joy as it is about technique. The moments spent folding the blueberries into the batter, the anticipation as the cake bakes, and the satisfaction of tasting something you’ve made with your own hands-that’s the magic of it.
FAQs
What Ingredients Do I Need For The Mary Berry Blueberry Traybake Recipe?
To make Mary Berry’s blueberry traybake, you will need the following ingredients: 200g of self-raising flour, 200g of caster sugar, 200g of unsalted butter (softened), 4 large eggs, 1 tsp vanilla extract, 1 tsp baking powder, 150g of fresh blueberries, and a pinch of salt. Additionally, you’ll need some icing sugar to dust over the top once baked.
How Do I Prepare And Bake The Mary Berry Blueberry Traybake?
To prepare the blueberry traybake, start by preheating the oven to 180°C (350°F), or 160°C (325°F) for a fan oven. Grease and line a 30×23 cm (12×9 inch) baking tray. In a mixing bowl, whisk together the butter, sugar, eggs, vanilla extract, flour, baking powder, and salt until smooth. Gently fold in the blueberries, taking care not to crush them. Pour the batter into the prepared tray and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Allow it to cool before dusting with icing sugar and cutting into squares.
Can I Use Frozen Blueberries In The Mary Berry Blueberry Traybake Recipe?
Yes, you can use frozen blueberries in the Mary Berry blueberry traybake recipe. However, it is important to note that frozen blueberries may release more moisture during baking. To prevent this from affecting the texture of your cake, try to add the frozen blueberries directly to the batter without thawing them first. This will help minimize the amount of liquid released during the baking process.