Donal Skehan’s blueberry and lemon squares are full of fresh, sweet, vibrant flavours but the best thing about this traybake recipe is its simplicity – it uses the quick all-in-one method which means you weigh out your ingredients, throw them all in and mix together, giving a fragrant batter in a matter of minutes.
For another easy but impressive bake, try our strawberry and rose Victoria sandwich.
Ingredients
- 250g self-raising flour (we like Allinson self-raising white flour)
- 1 tsp baking powder
- 225g golden caster sugar
- 4 large free-range eggs
- 225g butter, softened (see p75)
- 3 tbsp milk
- Grated zest of 3 lemons, plus extra
- 250g blueberries
For the icing
- 6-8 tbsp lemon juice
- 200g icing sugar
Method
- Preheat the oven to 170°C/fan 150°C/gas 3½. Line a straight-sided 30cm x 25cm traybake tin with baking paper.
- Put the dry ingredients in a large bowl and make a well in the middle, then add the eggs, butter, milk and lemon zest. Beat with an electric hand mixer until smooth and combined, then stir in the berries.
- Pour the batter into the prepared tin, then bake on the middle oven shelf for 35 minutes or until risen and golden. Turn out onto a wire rack to cool completely.
- Mix the lemon juice into the icing sugar, a little at a time, until you have a smooth, spreadable icing. Drizzle over the sponge, then scatter with extra lemon zest and leave to set for 1 hour. Cut into 24 squares.
Nutrition
- 181kcals Calories
- 7.9g (5g saturated) Fat
- 1.1g Protein
- 26.3g (18.9g sugars) Carbs
- 0.6g Fibre
- 0.3g Salt
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Reviews
Super light, moist and summery. Really pleased with this recipe and will definitely make again.
Thank you for your comment – we’re glad to hear this was a hit.
I was looking for something to take to a bbq as a dessert & this fit the bill. I doubled it as was for a large crowd. The sponge was so light & moist, I had a few extra pieces over & it was still good 5 days after baking. This will definitely be made again.
This has become a real family favourite – so delicious and very easy to make. Thank you Donal!
This cake is easy and tasty and I’ll certainly make it again with a couple of changes. Firstly I think the quantities for the icing are far too much – you could ice the whole cake completely (not just drizzle) with the amount specified. Secondly, I would leave it to cool completely in the tin and ice it in there too – it’s easier to handle that way. I also made the lemon syrup (highly recommended) in the tips section, and leaving the cake in the tin makes this easier too. All in all a good recipe and I’ll make again.
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