Mary Berry Blueberry Traybake Recipe

This blueberry traybake is a wonderfully simple cake with a soft, buttery sponge and bursts of juicy fruit in every bite. It is lightly sweet, delicately flavoured with vanilla, and bakes into a golden, tender crumb that slices beautifully. Ideal for beginners, this is a relaxed, all-in-one recipe that needs very little effort. From start to finish, it takes just over an hour, making it perfect for an easy afternoon bake.

Ingredients

For the sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

For the topping

• 200g blueberries
• 1 tbsp plain flour
• 1 tbsp caster sugar

How to Make Mary Berry Blueberry Traybake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the paper comes up the sides for easy removal.
• Mix the sponge: Place the butter, caster sugar, eggs, self-raising flour, baking powder, milk, and vanilla extract into a large bowl. Beat together with an electric mixer until smooth, pale, and well combined.
• Fill the tin: Spoon the mixture into the prepared tin and level the surface gently with a palette knife.
• Add the blueberries: Toss the blueberries with the flour and caster sugar, then scatter evenly over the surface of the cake mixture.
• Bake: Bake in the centre of the oven for 35 to 40 minutes, until golden, risen, and a skewer inserted into the centre comes out clean.
• Cool: Leave the traybake to cool in the tin for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.

Tips

How do I stop the blueberries sinking?

Lightly coating the blueberries in flour helps them stay suspended in the sponge as it bakes.

Can I use frozen blueberries?

Yes, but do not defrost them first. Add them straight from frozen and expect a slightly longer baking time.

How do I know when the traybake is done?

The sponge should feel springy to the touch and a skewer inserted into the centre should come out clean.

Serving Suggestions

• Serve simply with a dusting of icing sugar.
• Enjoy with a spoonful of lightly whipped cream.
• Pair with a cup of tea for an easy afternoon treat.

Storage

Room temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keeps well for up to 5 days, though the sponge is best enjoyed at room temperature.

Freezing

Freeze individual slices wrapped well for up to 3 months. Defrost fully before serving.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 19g
• Saturated fat: 11g
• Sodium: 220mg

Nutrition values are estimates and may vary.

FAQs

Mary Berry Blueberry Traybake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and buttery blueberry traybake with a light vanilla sponge and juicy berries. An easy Mary Berry-style bake perfect for sharing.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• 200g blueberries

• 1 tbsp plain flour

• 1 tbsp caster sugar

Directions

• Preheat the oven to 180°C (160°C fan) and line a traybake tin.
• Beat all sponge ingredients together until smooth.
• Spread into the tin and level the surface.
• Scatter blueberries over the top.
• Bake for 35–40 minutes until golden and cooked through.
• Cool before slicing and serving.

Notes

• Do not overmix once smooth.
• Best enjoyed within 3 days.