RECIPE: My Gluten Free Blueberry & Lemon Traybake.

Who doesn’t love a traybake? And who can’t say no to a lemon cake? Well you’re in the right place if you want to bake this blueberry and lemon cake! It’s done before you can say “Easy peasy, lemon squeezy!”.

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This cake is made extra special with the addition of cream cheese frosting on the top, and a sprinkling of more lemon zest and blueberries for good measure! It’s not too sweet, not too tart, and makes for little slices of indulgence. Perfect for a coffee morning, or you know, just because it’s a Tuesday!

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For the cream cheese frosting on the top, I used full fat Philadelphia, along with Trex instead of my usual Stork margarine. I’ve started using Trex for my buttercream toppings nowadays, as it makes a really smooth and bright white buttercream and I just prefer it that way.

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With the blueberries, you can use fresh or frozen, but coat them in some gluten free flour before adding them to the cake batter. Coating them in flour stops them from sinking. Of course, you may still get some which sink to the bottom, but it helps keep them as evenly distributed as possible.

So let’s get started!

Gluten Free Blueberry and Lemon Traybake

  • Servings: 16
  • Difficulty: easy
  • Print

A light and fluffy lemon traybake with blueberries and cream cheese frosting.


Credit: thecoeliacsloth.com

Ingredients

    For the cake
  • 175g Margarine
  • 175g Caster Sugar
  • 175g Gluten free self raising flour
  • 1tsp Xanthan Gum
  • 3 Medium Free Range Eggs
  • 1tsp Vanilla Extract
  • 85g Blueberries
  • Zest and Juice of 1 lemon
  • For the Cream Cheese frosting
  • 100g Margarine
  • 200g Icing Sugar
  • 100g Cream Cheese
  • Blueberries and lemon zest to decorate.

Directions

  1. Preheat the oven to 180°c and line a 8×8 inch square tin with baking parchment.
  2. Beat the Margarine until soft, and then slowly mix in the caster sugar. Cream together until fluffy.
  3. Slowly beat in your eggs one at a time.
  4. Add the vanilla, flour, xanthan gum and lemon zest and juice, and mix well.
  5. Add in the blueberries, coated in gluten free flour. Mix until evenly distributed throughout the mix.
  6. Bake for 25 minutes. You’ll know when it’s baked if you press down gently with your finger. If it springs back up, it’s ready!
  7. Leave the cake to cool completely.
  8. For the cream cheese frosting, beat the margarine until soft.
  9. Once the margarine is softened, slowly beat in the icing sugar. Then beat in half of the cream cheese. When that’s well combined, beat in the rest of it.
  10. Spread the cream cheese frosting on the top of the traybake as evenly as you can. Then decorate with the lemon zest and blueberries.
  11. Gobble up and enjoy!

 

So there you have it! If you try this, let me know in the comments!

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Thanks for reading, 

Georgina x 

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