Blueberry traybake cake

    1 hour 35 min

    This moist blueberry traybake cake can be made with fresh or frozen blueberries and is a great choice when you're serving lots of people.

    17 people made this

    Serves: 24 

    • 4 eggs
    • 150g caster sugar
    • 120ml light vegetable oil
    • 2 teaspoons vanilla sugar (see tip)
    • 2 teaspoons lemon juice
    • lemon zest
    • 1 pinch salt
    • 300g plain flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 4 tablespoons milk
    • 425g blueberries
    • 2 tablespoons icing sugar

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease a traybake tin.
    2. Beat eggs in a large bowl with an electric mixer until fluffy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest and salt.
    3. Combine flour, baking powder and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until well blended. Spread cake mixture onto the prepared traybake tin and distribute blueberries evenly on top. Lightly press berries into mixture.
    4. Bake in the preheated oven until a skewer comes out clean, about 20 to 30 minutes.
    5. Cool cake completely, about 1 to 2 hours. Dust with icing sugar and slice into squares.


    You can make your own vanilla sugar by sticking scraped-out vanilla pods into a jar of sugar and waiting a couple of weeks. I just add any used vanilla pods to the jar. Or you can leave it out. In that case just add a couple of teaspoons more sugar and a bit of vanilla extract.

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