Name: Mary Berry Blueberry Traybake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 175g self-raising flour; 1 tsp baking powder; 1 lemon, zested; 2 tbsp milk; 150g fresh blueberries, plus 1 tsp flour for tossing; 1 tbsp caster sugar, for sprinkling; 1 tbsp icing sugar, for dusting

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This blueberry traybake is a soft, golden sponge dotted with juicy blueberries that soften and burst gently as they bake, leaving little pockets of purple against a pale, tender crumb.

It bakes in a single tin with no layering or filling to fuss over, so it suits a weekday bake or a lunchbox treat equally well. From start to finish, it is ready in around 55 minutes.

Ingredients

For the sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1 lemon, zested
2 tbsp milk
150g fresh blueberries, plus 1 tsp flour for tossing

To finish

1 tbsp caster sugar, for sprinkling
1 tbsp icing sugar, for dusting

How to Make Mary Berry Blueberry Traybake

Prepare the tin: Grease and line a 20cm square tin with baking paper, then heat the oven to 180C (160C fan).
Cream the butter and sugar: Beat the butter and sugar together until pale and fluffy, about 3 minutes with an electric whisk.
Add the eggs gradually: Beat in the eggs one at a time, adding a spoonful of the flour with each; this stops the mixture from curdling.
Fold in the dry ingredients: Sieve in the remaining flour and baking powder, then fold gently with a large metal spoon until just combined.
Add the zest and milk: Stir through the lemon zest and milk to loosen the batter to a soft, dropping consistency.
Fold in the blueberries: Toss the berries in a teaspoon of flour first, then fold them through the batter; this helps stop them sinking to the base.
Spoon into the tin: Transfer the mixture to the prepared tin and level the surface with the back of a spoon.
Bake: Bake for 30 to 35 minutes, until golden and springy to the touch and a skewer comes out clean.
Cool and finish: Sprinkle with caster sugar while still warm, then leave to cool fully in the tin before dusting with icing sugar and slicing.

Tips for the Best Mary Berry Blueberry Traybake

Why did my blueberries sink to the bottom of the traybake?

The berries were likely too wet or too heavy for the batter; toss them in a little flour before folding them in to help them stay suspended.

Why is my traybake soggy in the middle?

This usually means it came out of the oven too early. Check with a skewer in the thickest part and return it to the oven for a few more minutes if it isn’t clean.

How do I stop the blueberries from bleeding into the sponge?

Use fresh, firm blueberries rather than very ripe or frozen ones, and fold them in gently at the last stage rather than beating them through the mixture.

Why did my traybake dome in the middle instead of staying flat?

The oven may be running too hot, causing the edges to set before the centre. Check the temperature with an oven thermometer and lower it slightly if needed.

How do I know when the traybake is fully baked?

The sponge should be golden, spring back when pressed lightly, and start to pull away slightly from the sides of the tin.

Serving Suggestions

Serve warm with a generous dollop of clotted cream
Pair with a cup of Earl Grey tea for an afternoon treat
Add a spoonful of Greek yogurt and extra fresh blueberries for breakfast
Cut into neat squares for a lunchbox or picnic treat
Serve with a scoop of vanilla ice cream for a simple dinner party dessert

Storage

Room temperature

Keep in an airtight container for up to 3 days.

Refrigerator

Store in a sealed container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly in cling film and freeze for up to 3 months. Defrost overnight at room temperature before serving.

Nutrition

Calories: 220 kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Sodium: 90mg

Nutrition values are estimated and can vary depending on the exact ingredients and portion size used.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but add them to the batter still frozen and toss them in flour first, as frozen berries release more moisture and can colour the sponge.

Can I make this traybake ahead of time?

Yes, it keeps well for a few days and the flavour settles nicely overnight, making it a good bake-ahead option.

Can I freeze the blueberry traybake?

Yes, it freezes well either whole or sliced, wrapped tightly and kept for up to 3 months.

What size tin works best for this recipe?

A 20cm square tin gives a good depth of sponge, though a similar-sized rectangular tin will also work with a slightly shorter baking time.

Can I double this recipe for a larger crowd?

Yes, doubling works well in a larger, deeper tin, though the baking time will need to be extended by around 10 to 15 minutes.

Conclusion

This Mary Berry blueberry traybake delivers a soft, buttery sponge and bursts of fruit in every square, without any complicated steps or techniques. It is the kind of bake that suits a full kitchen or a quiet afternoon equally well, and it slices neatly into 9 generous squares.

Give it a try this week, and leave a comment below to share how it turned out. If you enjoyed this, you might also like mary berry blackberry cake recipe.