Lemon and blueberry traybake

Name: Lemon and blueberry traybake
Total time: 55 min
Cuisine: British
Ingredients: 225g self-raising flour; 175g caster sugar; 175g dairy free spread, softened; 3 eggs; 2 lemons, zest of both, juice of one; 3 tbsp oat milk, unsweetened; 150g blueberries; 150g icing sugar

A light lemon sponge dotted with blueberries and topped with a zesty icing. Cuts into neat squares for lunchboxes.

Time55 min
LevelEasy
Costabout £0.35 a head
Oven180°C (160°C fan)

12 servings

Ingredients

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225 gself-raising flour
175 gcaster sugar
175 gdairy free spreadsoftened
3eggs
2lemonszest of both, juice of one
3 tbspoat milkunsweetened
150 gblueberries
150 gicing sugar

Method

1
Heat the oven to 180°C (160°C fan). Grease and line a 20 by 30 cm traybake tin.
2
Beat the dairy free spread, sugar and lemon zest for 3 minutes until pale and fluffy.
3 min
3
Beat in the eggs one at a time with a spoonful of flour each, then fold in the rest of the flour and the oat milk.
4
Gently fold in most of the blueberries. Spread the batter into the tin and scatter over the rest.
5
Bake for 30 to 35 minutes until golden and a skewer comes out clean. Cool in the tin.
33 min 20 s
6
Mix the icing sugar with 2 tablespoons of lemon juice to a runny icing. Drizzle over the cool cake, then cut into 12 squares.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.