Mary Berry Blueberry Traybake Recipe – Easy Lemon & Blueberry Sponge

There’s something special about a cake that pairs juicy blueberries with a bright hit of lemon, and the Mary Berry Blueberry Traybake does just that. A soft, moist sponge is studded with fresh blueberries and finished with a hint of lemon zest, giving every slice a light, fruity flavour that feels fresh rather than heavy.

Made using a simple all-in-one method, this traybake is easy enough for beginner bakers while still delivering a proper homemade result. Below you’ll find the full ingredient list and equipment needed, a clear step-by-step method for folding in the blueberries and getting that springy sponge, along with serving ideas, storage tips, and answers to the questions bakers ask most about keeping the fruit evenly distributed and the sponge light.

If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.

Equipment

Equipment for Mary Berry Blueberry Traybake Recipe:

Using the right baking tools helps your Mary Berry Blueberry Traybake bake evenly and makes preparation simple. These basic items are all you need to create a perfectly baked traybake with a soft sponge and neat slices.

• 30x23cm traybake tin (or 12×9 inch tin) – Gives the cake its traditional shape and helps it bake evenly.
• Greaseproof paper or baking parchment – Prevents sticking and makes it easy to lift the cake from the tin.
• Large mixing bowl – Provides enough space to combine all the ingredients comfortably.
• Measuring bowl – Helps organise and measure ingredients before mixing.
• Measuring spoons – Ensures accurate amounts of smaller ingredients.
• Electric hand mixer – Quickly mixes the batter using the all-in-one method for a smooth texture.
• Metal spoon – Useful for gently folding in the blueberries without crushing them.
• Spatula – Scrapes every bit of batter from the bowl and spreads it evenly.
• Palette knife – Levels the batter smoothly before baking.
• Oven rack – Supports even heat circulation during baking.
• Skewer – Checks whether the centre of the cake is fully baked.
• Wire rack – Allows the cake to cool evenly after baking.

Ingredients

Ingredients for Mary Berry Blueberry Traybake Recipe:

This Mary Berry Blueberry Traybake Recipe uses simple baking staples to create a soft, fruity sponge with a fresh citrus flavour. The combination of self-raising flour, fresh blueberries, and lemon zest gives this traybake its light texture and delicious taste. Gather all the ingredients before you begin to make the baking process smooth and enjoyable.

Ingredient	Quantity
Self-raising flour	225g
Baking powder	2 tsp
Softened butter	225g
Caster sugar	225g
Large eggs	4
Full-fat milk	2 tbsp
Grated lemon zest	Zest of 1 lemon
Fresh blueberries	225g
Frozen blueberries (optional)	225g
Demerara sugar	2 tbsp
Icing sugar	For dusting
Lemon glaze	Optional, for drizzling
Butter for greasing	As needed

How to Make Mary Berry Blueberry Traybake

1. Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease the tin with butter and line with baking parchment or line with greaseproof paper so the cake releases easily after baking.
2. Measure ingredients carefully into a large mixing bowl. Using the all-in-one method, beat everything together until the mixture is smooth and beat until pale and creamy.
3. Continue mixing for another minute until the batter is light and beat until fluffy. Scrape down the bowl with a spatula to make sure everything is evenly combined.
4. Fold in blueberries gently with a metal spoon. Reserve blueberries for the top if you would like a prettier finish.
5. Pour the batter into the prepared tin and spread batter evenly with a spatula. Level the surface, then scatter blueberries on top and sprinkle demerara sugar evenly over the mixture.
6. Bake until golden brown and the cake has a lovely springy sponge texture. It is ready when a skewer comes out clean from the centre.
7. Leave the cake to cool in the tin for about 10 minutes. Carefully transfer to wire rack and allow it to cool completely.
8. Slice into rectangles for serving. Finish with a light dust with icing sugar or drizzle lemon glaze if desired.

Expert Tips for Mary Berry Blueberry Traybake Recipe

A few small baking habits can make a big difference when preparing this blueberry traybake. I have found that taking a little extra care with the batter and blueberries helps produce a lighter sponge with evenly distributed fruit every time.

• Use room temperature milk and eggs so the batter mixes together smoothly.
• Always use softened butter instead of melted butter for a lighter sponge.
• Do not overmix once the flour has been combined, as this can make the cake dense.
• Gently fold the blueberries into the batter using a figure-of-eight motion to avoid crushing blueberries.
• Reserve blueberries for topping before mixing so the finished cake looks colourful and inviting.
• Remember to scrape bowl sides before pouring the batter into the tin to avoid unmixed ingredients.
• Spread batter evenly and press blueberries lightly into the surface so they stay in place while baking.
• A little demerara sugar creates a delicious crisp sugar topping with extra texture.
• Check with skewer near the end of baking, and avoid opening oven door too early, as this may cause the cake to sink.
• Let the cake cool before slicing to keep neat portions. You can also use full-fat baking spread instead of butter, and both fresh or frozen blueberries work well when prepared properly.

Serving Suggestions

How to serve Mary Berry Blueberry Traybake:

This Mary Berry Blueberry Traybake is delicious served slightly warm or completely cooled. Its soft sponge, sweet blueberries, and fresh lemon flavour make it perfect for everyday baking, special celebrations, or a relaxing afternoon with family and friends.

• Enjoy with a hot cup of tea for a classic British afternoon treat.
• Serve alongside freshly brewed coffee for a simple dessert.
• Dust with icing sugar just before serving for an elegant finish.
• Add a spoonful of whipped cream for extra richness.
• Pair with a scoop of vanilla ice cream while the cake is still slightly warm.
• Garnish with fresh berries and a little grated lemon zest for extra colour.
• Serve at picnics, family gatherings, birthdays, or as a comforting teatime bake.

Storage

How to store Mary Berry Blueberry Traybake:

Room Temperature

• Store the cake in an airtight container for up to 3 days.
• Keep it in a cool, dry place away from direct sunlight.

Refrigerator

• Refrigerate in an airtight container for up to 1 week.
• Bring to room temperature before serving for the best flavour and texture.

Freezer

• Wrap individual slices tightly in cling film and place them in a freezer-safe container.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator or at room temperature before serving.
• If preferred, warm slices in a microwave for 10–15 seconds or in a 150°C oven for 5–7 minutes.

FAQs

Q: Can I use frozen blueberries instead of fresh?

Yes. Frozen blueberries work well in this recipe and do not need to be thawed first. Add them straight to the batter and fold them in gently.

Q: Why did my blueberries sink to the bottom?

This usually happens if the batter is too thin or the blueberries are very wet. Pat the berries dry before using and fold them in carefully.

Q: Can I make this traybake in advance?

Yes. The cake keeps well for several days, making it ideal for preparing ahead. Store it in an airtight container until ready to serve.

Q: How do I reheat the cake?

A slice can be warmed in the microwave for about 10–15 seconds. You can also reheat it in a 150°C oven for 5–7 minutes for a freshly baked texture.

Q: Can I freeze the blueberry traybake?

Yes. Freeze individual slices or the whole cake for up to 3 months. Thaw completely before serving for the best texture.

Q: Why is my sponge dense instead of light?

Overmixing the batter or using cold ingredients can make the sponge heavier. Mix only until combined and use room-temperature ingredients whenever possible.

Q: Can I add a lemon glaze?

Absolutely. A simple lemon glaze adds extra sweetness and enhances the fresh lemon flavour. Allow the cake to cool before drizzling it over the top.

Q: What is the best way to serve this cake?

It is delicious on its own or with whipped cream, vanilla ice cream, or fresh berries. It also pairs wonderfully with tea or coffee for afternoon tea.

Nutrition

The following nutrition information is approximate and based on one serving when the cake is cut into 16 portions. Actual values may vary depending on the exact ingredients and optional toppings used.

Nutrient	Amount Per Serving
Calories	220 kcal
Protein	4 g
Carbohydrates	30 g
Sugars	24 g
Fat	8 g
Saturated Fat	4.5 g
Fibre	1.5 g
Sodium	0.3 g