I don’t bake often, although I do enjoy it.  The problem is that baking for myself is too much, but then I do like to share my food so as a result I end up giving most of it away.  At work we have a “food table” that people bring in biscuits and sweets (from various holiday destinations) and occasionally someone makes something for everyone to taste.

I decided I wanted to make a sweet treat for everyone, and so a bit of searching about and I made the most delicious lemon and blueberry tray bake that, once cut up into squares, went down very well.  But as I forgot to take some photos, and I happened to have friends visiting, I decided that another batch was required.  It was just as good as I remember.

Lemon and Blueberry Tray Bake

• 250g self-raising flour
• 1 tsp baking powder
• 250g golden caster sugar
• 4 large eggs
• 225g butter (softened)
• 3 tbsp milk
• zest of 3 (unwaxed) lemons
• 250g blueberries

For the lemon syrup

• Juice of 2 lemons
• 3-4 tbsp golden caster sugar

For the icing

• 200g icing sugar
• juice of 1-2 lemons

Directions

1. Preheat the oven to 170C (Fan 150C/gas 3-4).  Line a tray-bake tin (I use Lakeland’s My Kitchen brownie pan which is 34cm x 20cm) with greaseproof paper.
2. Put the flour, sugar and baking powder into a bowl, and make a well into the centre and add the wet ingredients and the lemon zest.  Using an electric hand mixer beat together until smooth (I gave it a quick mix with a wooden spoon first so that the flour didn’t go everywhere).  Once its all beaten together add in the berries and stir them through.
   
3. Pour the mixture into the tray and make in the middle of the oven for 35 minutes – or until its risen and golden brown.  Remove it from the tin (keep it in the paper as it will be easier to handle) and place on a wire rack to cool.
4. As it cools, heat the lemon juice and sugar gently in a pan until the sugar dissolves.   Using a cocktail stick, or a small skewer, pierce the surface all over and then carefully spoon the lemon syrup over the cake.  This makes it extra sticky and keeps it very moist.  You can skip this if you’d prefer, but I recommend it.
5. Once its cool mix the lemon juice a little at a time into the icing sugar until you have a smooth spreadable consistency.  You’ll probably need the juice of one lemon and most likely most of the juice from another.  It just depends on the size of the lemons and how much juice they give.  Drizzle over the sponge and allow to set.  If you want you can sprinkle over some extra lemon zest at this point.
   
6. Cut into squares, and scoff with afternoon tea.

These really are lovely and there isn’t much to making them, mix it all in a bowl then bake!  They didn’t last long at work, and they didn’t last long yesterday either.

As an alternative to the lemon icing, you could smother them with a lemon cream cheese topping:

Cream Cheese Topping

• 50g butter, softened
• 300g icing sugar, sieved
• 200g cream cheese
• 2-3 tsp lemon juice
• 50g blueberries (optional)

To make,  beat the butter 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 (if using) and dust with icing sugar.