Lemon and Blueberry Drizzle Traybake
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Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 125g self raising flour (I used Allinsons for this as I was sent some)
  • 150g unsalted butter
  • 150g golden caster sugar
  • 2 eggs
  • 100g blueberries
  • zest of 1 lemon
  • *For the drizzle*
  • juice of 1 lemon
  • 75g golden caster sugar
Instructions
  1. pre heat the oven to 180o C / 160oC (fan)
  2. grease and line a rectuangular baking tray
  3. cream the butter and sugar together until pale and soft (about 5 minutes)
  4. Add the eggs and the lemon zest and 1 tbsp of the flour and beat well until light and airy
  5. The fold in all but 1 tbsp of the remaining flour
  6. Place all but 12 of the blueberries in a bowl and coat with the flour (to stop them from sinking)
  7. Then carefully fold in the blueberries
  8. Pour into the baking tin
  9. Smooth over and then top with the 12 (1 per serving) blueberries
  10. Cook in the oven for approx 25 minutes until cooked all the way through
  11. Just before you remove your cake form the oven - so about 20 minutes into its baking time, make your lemon syrup by placing the sugar and lemon juice in a pan and place on a moderate heat and heat to melt the sugar, stirring often until you have a syrup - DO NOT let this mixture boil
  12. Remove your cake from the oven once it is cooked, and then using a knife make holes all over the top of it
  13. Pour the lemon syrup over the cake
  14. Leave the cake in the tin to cool and the syrup to soaked into the sponge
  15. Then when cooled completely, cut into 12 squares
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/08/lemon-and-blueberry-drizzle-traybake.html