Blueberry Traybake
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jun 2012, p30)
Recipe type: Snack
Serves: 24
Ingredients
- 180g unsalted butter, at room temperature plus extra for greasing
- 210ml soured cream
- ½tsp bicarbonate of soda
- 330g caster sugar
- 2tsp lemon zest
- 1tsp vanilla extract
- 3 eggs
- 250g blueberries
- 375g plain flour
- 1½tsp baking powder
- CREAM CHEESE FROSTING
- 250g cream cheese, at room temperature
- 100g unsalted butter, at room temperature
- 1tsp lemon zest
- 1tsp vanilla extract
- 250g icing sugar, sifted
Instructions
- Preheat oven to 180C. Grease 23*33cm cake tin and line with greaseproof paper. Mix soured cream with bicarb and set aside for 5mins.
- Using hand-held electric beaters, beat butter and sugar together in bowl until light and creamy. Add lemon zest and vanilla, then beat to combine. Beat in eggs, one at a time, then add soured cream mixture and mix until evenly combined.
- Put blueberries into another bowl and toss with a little of the flour. Sift rest of flour and baking powder over cake mixture and carefully fold in until just combined. Add blueberries and gently fold through.
- Spoon mixture into prepared tin and bake for 40-45mins until skewer inserted into centre comes out clean. Leave to cool in tin for 10mins, then turn out and cool on wire rack.
- To make frosting, beat cream cheese, butter, lemon zest and vanilla together in bowl until light and fluffy, then mix in icing sugar until smooth. Spread over top of cooled cake.
Nutrition Information
Calories: 313 Fat: 17.4g Saturated fat: 10.65g Carbohydrates: 38.45g Sugar: 25g Salt: 0.32g Fibre: 1g Protein: 3.2g
