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 traybake recipe creates a tasty dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 16 people.

This Blueberry Traybake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Blueberry Traybake Ingredients:

For the Traybake:

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

For the Icing:

• 4 tbsp (2 oz/55g) butter, softened
• 1 cup (4 oz/100g) confectioners’ sugar
• 1 tsp vanilla extract
• 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 your oven to 350°F (or 320°F for convection). Grease a 12 × 9 inch (30 × 23 cm) traybake tin and line it with nonstick baking paper.
2. Prepare the Batter: Measure all traybake ingredients into a large bowl. Beat with an electric mixer until the mixture is light and fluffy.
3. Bake the Traybake: Turn the mixture into the tin and level the top. Bake for 30–35 minutes, or until the cake has shrunk slightly from the sides and springs back when pressed in the center.
4. Cool the Cake: Let the cake cool completely in the tin.
5. Make the Icing: In a bowl, whisk together the softened butter and confectioners’ sugar. Add the vanilla extract and mascarpone cheese, then whisk until smooth.
6. Frost and Decorate: Spread the icing over the cooled traybake. Decorate with fresh blueberries and cut into 16 pieces.

Recipe Tips:

• Use Cold Margarine: For the best texture, use margarine straight from the fridge. Cold margarine helps the cake batter hold together better and gives the cake a light, fluffy texture.
• Don’t Overmix the Batter: Once all the ingredients are combined, stop mixing. Overmixing can make the cake dense and less tender.
• Test Cake Doneness: To check if the cake is ready, lightly press the center. It should spring back. If not, bake for a few more minutes.
• Cool Completely Before Icing: Make sure the traybake is fully cooled before adding the mascarpone icing, or the icing will melt and become runny.
• Fresh Blueberries for the Best Flavor: Fresh blueberries provide the best flavor and texture for this traybake. Frozen blueberries can make the cake soggy.

What To Serve With Blueberry Traybake?

This fluffy Blueberry Traybake pairs well with whipped cream, vanilla ice cream, fresh fruit, or a drizzle of honey. It can also be served alongside a cup of coffee, tea, yogurt, or a fruit salad for a delicious dessert.

How To Store Leftovers Blueberry Traybake?

• Refrigerate: Let the leftover Blueberry Traybake cool to room temperature first. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Once the leftovers blueberry traybake is cooled, wrap it well in plastic wrap and put it in a freezer-safe container. You can freeze it for up to 2 months. To serve, thaw it overnight in the fridge.

Mary Berry Blueberry Traybake Nutrition Facts

Serving Size: 1 piece (12 total servings)

• Calories: 357.9 kcal
• Total Fat: 5.7g
• Saturated Fat: 3.5g
• Cholesterol: 17.7mg
• Sodium: 118.7mg
• Potassium: 1614.3mg
• Total Carbohydrate: 67.9g
• Dietary Fiber: 8.2g
• Sugars: 4.3g
• Protein: 10.3g​

More Mary Berry Recipe:

• Mary Berry Lemon Drizzle Traybake
• Mary Berry Chocolate Traybake
• Mary Berry Chocolate Chip Traybake
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake