Blueberry and lemon traybake


  • 50g/2oz blueberries
  • 1-2 tbsp lemon juice
  • 200g/7oz cream cheese
  • 300g/10½oz icing sugar, sieved, plus extra for dusting
  • 50g/2oz butter, softened
  • 150g/5½oz blueberries
  • ½ tsp baking powder
  • + 6 more ingredients
    • 300g/10½oz self-raising flour
    • 1 unwaxed lemon, zest and juice
    • 250g/9oz soured cream
    • 225g/8oz caster sugar
    • 125g/4½oz butter, softened
    • 2 free-range eggs

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). 2. Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and z...

View full recipe at SpringPad


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