Mary Berry Blueberry Traybake

Mary Berry’s Blueberry Traybake is made with margarine, superfine sugar, self-rising flour, baking powder, eggs, milk, vanilla extract, and fresh blueberries. This delicious Blueberry Traybake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 16 people.

Mary Berry Blueberry Traybake Ingredients

• 1 cup (8 oz/225g) margarine, from fridge
• 1 cup (8 oz/225g) superfine sugar (or granulated sugar)
• 2½ cups (10 oz/275g) self-rising flour (or all-purpose flour with 2½ tsp baking powder)
• 1 level tsp baking powder
• 4 large eggs
• 4 tbsp milk (4 tablespoons)
• 1 tsp vanilla extract (1 teaspoon)

For the icing:

• 4 tbsp (2 oz/55g) butter, softened
• 1 cup (4 oz/100g) confectioners’ sugar (powdered sugar)
• 1 tsp vanilla extract (1 teaspoon)
• 9 oz (250g) full-fat mascarpone cheese

To finish:

• 1 cup (8 oz/225g) fresh blueberries

How To Make Mary Berry Blueberry Traybake

1. Preheat the Oven: Preheat the oven to 350°F (Convection 320°F). Grease a 12 × 9 in (30 × 23 cm) traybake tin and line with nonstick baking paper.
2. Prepare the Batter: Measure all the traybake ingredients into a large bowl and beat with an electric mixer until light and fluffy.
3. Bake the Cake: Turn the mixture into the tin and level the top. Bake in the preheated oven for 30–35 minutes, or until the cake has shrunk slightly from the sides of the tin and springs back when pressed in the center with your fingertips.
4. Cool the Cake: Cool completely in the tin.
5. Make the Icing: To make the icing, whisk the butter and confectioners’ sugar together in a bowl. Add the vanilla and mascarpone and whisk again until smooth.
6. Finish the Traybake: Spread the icing over the top of the traybake, decorate with the blueberries, and cut into 16 pieces.

Recipe Tips

• Use Cold Margarine: Ensure the margarine is cold from the fridge before mixing to achieve a lighter, fluffier texture in the traybake.
• Level the Batter: Spread the batter evenly in the tin to ensure the traybake cooks uniformly and rises evenly.
• Check for Doneness: Test the cake with a toothpick or skewer; it should come out clean when inserted into the center of the cake.
• Cool Completely: Let the cake cool completely in the tin before icing to prevent the icing from melting and to ensure a clean finish.
• Soften the Butter: For the icing, make sure the butter is fully softened to mix smoothly with the confectioners’ sugar and mascarpone, ensuring a creamy texture.

What To Serve With Blueberry Traybake?

This sweet Blueberry Traybake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of lemon glaze. It can also be served alongside fresh fruit, yogurt, or a cup of tea for a delicious afternoon treat.

How To Store Leftovers Blueberry Traybake?

• Refrigerate: Let the leftover Blueberry Traybake cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 5 days.
• Freeze: Let the traybake cool completely, then cut it into pieces and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe container and freeze for up to 3 months. To thaw, remove from the freezer and let sit at room temperature for about 30 minutes before serving.

Mary Berry Blueberry Traybake Nutrition Facts

Serving Size: 1 piece (out of 16)

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 150mg
• Potassium: 150mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Steak And Kidney Pudding
• Mary Berry Lemon Mousse Recipe
• Mary Berry No Bake Cheesecake
• Mary Berry Fruit Cake Loaf