Blueberry traybake with orange cream cheese frosting

Sweet blueberry sponge topped with zesty cream cheese frosting. Quick, easy and very tasty

Sweet blueberry sponge topped with zesty cream cheese frosting. Quick, easy and very tasty

Makes: 18 large pieces

Preparation time: 15 minutes

Cooking time: 40 minutes

You’ll need

For the cake

200g soft butter (leave out overnight to soften)

200g caster sugar

4 eggs

1 tsp vanilla extract

1½ tsp baking powder

200g self-raising flour

300g blueberries

For the icing

25g soft butter

250g Paysan Breton French Sea Salt cream cheese, at room temperature

75g icing sugar, sifted

Finely grated zest of 1 orange

What to do

Preheat the oven to 180°c. Line a 20cm by 30cm baking tray with non-stick baking paper.

Cream the butter and sugar together in a bowl until fluffy. Add the eggs one at a time, then the vanilla extract, beating until combined. Add the baking powder and flour and stir in, then stir through most of the blueberries, leaving some for decoration at the end.

Spoon the mixture into the baking tray. Bake for 25 mins until risen and golden or until inserting a skewer in the middle comes out clean. Leave the cake to cool completely in the tin.

To make the icing, cream the icing ingredients together until smooth. Chill for at least 30 mins while the cake cools.

Spread the icing over the cake and scatter with extra blueberries.

To store, keep in the fridge.

Recipe courtesy of Paysan Breton

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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