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Blueberry and Lemon Traybake with a Zingy Cream Cheese Topping

Blueberry and Lemon Traybake

Blueberry and Lemon Traybake with a Zingy Cream Cheese Topping

I went to a baby shower this weekend and took along baked treats (if you’re friends with me it’s a reasonably fair bet I’ll bring baked goods to any event I’m invited to). I’ve been mostly baking fruity, summery stuff lately and this was a perfect opportunity for more of the same. This traybake was perfect to portion up into squares for a big party, and the light, zesty flavour was just the ticket sat out in the sun.

Blueberry and Lemon Traybake with a Zingy Cream Cheese Topping

For the cake:

  • 125g butter
  • 225g caster sugar
  • 2 eggs
  • 250g sour cream
  • 2 lemons (zest of both, juice of one)
  • 300g self raising flour
  • half teaspoon baking powder
  • 150g blueberries

Heat your oven to 180C and grease and line a tin (approx 25x22cm) with greaseproof paper. Beat together the butter and caster sugar until light and creamy. Add the eggs and beat again, then stir in the sour cream, lemon zest and juice until well combined. Stir in the flour and baking powder making sure thoroughly mixed, then stir through the blueberries and pour into the prepared tin. Bake for 40-50 minutes – it’s done when golden, a skewer comes out clean or it springs back when lightly pressed. Remove from the oven and set to one side to cool.

For the cream cheese topping:

  • 175g butter
  • 375g icing sugar
  • 125g full fat cream cheese
  • juice one lemon (left over from the cake)
  • 100g blueberries

Cream together the butter and (sifted) icing sugar until light and fluffy. Add the cream cheese and lemon juice and beat again until well combined. Remove the cooled cake from the tin and peel away the greaseproof paper. Use a spatula to slather the lemony cream cheese frosting over the top of the cake. Scatter the blueberries evenly over the cake, cut into individual portions and serve.


About brightonbaker

Baking, sharing, writing, eating.

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