Mary Berry Blueberry Traybake

Let’s slow things down for a moment. You’ve had a long week. Maybe the sky’s grey, the kettle’s on, and there’s that quiet ache for something homemade — something that smells like comfort and tastes like the soft end of summer.

This Mary Berry Blueberry Traybake is just the thing. Nothing loud or showy. Just a tender, lemony sponge speckled with sweet, juicy blueberries and topped with a drizzle of sharp lemon glaze. It’s the sort of bake you bring to a friend’s house without fuss, or slice into neat little squares to nibble alongside your afternoon tea.

There’s a reason Mary Berry’s recipes are beloved across Britain: they work. They’re humble, but they shine. And this one? It’s a gem in its simplicity. You don’t need piping skills or fancy equipment — just a big bowl, a wooden spoon, and maybe a quiet Sunday afternoon.

Ingredients List

For the Cake Batter:

• 225g all-purpose flour — forms the soft, fluffy base
• 1 tbsp baking powder — gives it its gentle lift
• 1 tsp salt
• 65g butter, softened — don’t melt it; you want that air in the mix
• 150g caster sugar — you can use granulated if that’s what’s in the cupboard
• 1 large egg
• 250ml whole milk — richer milk = softer crumb
• Zest of 1 lemon — brings freshness that balances the berries
• 225g fresh blueberries — bursty and sweet

For the Lemon Glaze:

• 115g icing sugar
• 2 tsp freshly squeezed lemon juice — or enough to make a pourable glaze

How to Make It

1. Preheat the oven to 180°C (350°F). Line a 9×13-inch traybake tin or similar with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, and salt. Just enough to combine.
3. In a separate large bowl, beat the butter and sugar together until pale and a bit fluffy — about 3 to 4 minutes if you’re using electric beaters, longer by hand.
4. Add the egg and beat again until the mixture looks smooth.
5. Slowly pour in the milk, a little at a time, mixing gently. Stir in the lemon zest.
6. Add the dry ingredients to the wet mixture in batches. Mix until just combined — don’t overbeat or it’ll lose its lightness.
7. Spoon half the batter into the prepared tin and spread it out. It’ll seem a bit thin — that’s right.
8. Scatter half the blueberries over the batter.
9. Add the remaining batter, then top with the rest of the blueberries.
10. Bake for 35–45 minutes. A skewer in the middle should come out clean or with a few moist crumbs. (I always set a timer for 38 and go from there.)
11. Cool the cake in the tin for 5–10 minutes, then lift it out onto a wire rack using the parchment. Let it cool completely.
12. Make the glaze: Stir the icing sugar with just enough lemon juice to make it thick but pourable.
13. Drizzle it over the cooled cake. Let it set, then slice into 12 neat rectangles.

P.S. I’ve made this with frozen blueberries in a pinch — just don’t defrost them first or they’ll bleed into the batter.

Common Mistakes

Why did my cake come out dense?
You probably overmixed the batter. Stir until things are just combined — don’t go for silky perfection.

Why did my blueberries all sink?
Toss them in a teaspoon of flour before adding them to the batter — it helps suspend them.

Why is the glaze soaking into the sponge?
Your cake was still warm. Wait until it’s fully cooled before glazing.

Did you ever mess this up?
Oh, yes. Once I doubled the lemon juice by accident — it turned the icing into a puddle. We called it blueberry drizzle pudding and ate it anyway.

Storage and Reheating Tips

• Room Temp: Keep covered or in an airtight tin for up to 2 days.
• Fridge: Store slices in a container for 4–5 days. Bring to room temp before serving.
• Freezer: Freeze individual squares wrapped in cling film and foil. Will keep for up to 3 months.

To Reheat:

• Microwave: 20 seconds for a warm, soft bite.
• Oven: 10 minutes at 160°C, wrapped loosely in foil.
• Toaster oven: A few minutes on low — gives a lightly crisp edge.

What to Serve With It

• Double cream — Poured gently over the side, like a summer pudding.
• Greek yoghurt — Adds a tangy counterbalance.
• A proper cuppa — Earl Grey is lovely here. Or even a glass of cold milk if you’re going old-school.

FAQ Section

Can I use frozen blueberries?
Yes — just toss them in flour first and don’t thaw them. They’ll bleed less and stay more intact.

Can I make this dairy-free?
You can. Use a plant-based butter and substitute the milk for almond or oat. It’ll be slightly different in texture, but still tasty.

How do I make it more lemony?
Add a tablespoon of lemon juice to the batter, or zest a second lemon. You can also spike the glaze with extra juice.

Can I turn this into muffins or cupcakes?
Yes — fill paper cases 3/4 full and bake for about 20–25 minutes.

Try More Recipes:

• Mary Berry Apple Cupcakes
• Mary Berry Lemon Courgette Cake
• Mary Berry Biscuit Base Lemon Meringue Pie