Blueberry and lemon traybake

Prep: 25 mins

Cook: 45 mins

Blueberry pie modernised to this moreish bluberry and lemon traybake with a cream cheese icing.

125g Dairygold
225g caster sugar
2 eggs
250g soured cream
1 lemon, zest and juice
300g self-raising flour
½ tsp baking powder
150g blueberries
Cream cheese icing
50g Dairygold
300g icing sugar, sieved, plus extra for dusting
200g cream cheese
2 tbsp lemon juice
50g blueberries

Preheat oven to 180°C/350°F/Gas 4. Grease and line a 20cm square tin.

Beat the Dairygold and caster 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 zest, flour and baking powder until well combined, then carefully fold in the blueberries.

Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.

To make the cream cheese topping, beat the Dairygold and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and serve.

Serves
10

Preparation Time
25 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy