- Dish type
- Lemon traybakes
Fresh blueberries and lemon combine for a fantastic traybake. The crumb topping is delicious!
64 people made this
- 250g plain flour
- 2 tablespoons caster sugar
- 2 teaspoons lemon zest
- 1 pinch salt
- 110g butter, chilled and diced
- 1 egg
- 1 teaspoon vanilla extract
- 300g fresh blueberries
- 4 tablespoons caster sugar
- 1/8 teaspoon ground nutmeg
- 5 tablespoons butter, softened
- 110g dark brown soft sugar
- 100g plain flour
- 4 tablespoons icing sugar for dusting
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat oven to 200 C / Gas 6. Grease a 20x30cm baking tin.
- Start by making the base. In a medium bowl, stir together the 250g flour, 2 tablespoons caster sugar, lemon zest and salt. Rub in the 110g butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared tin.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the base. Combine the 4 tablespoons sugar and nutmeg; sprinkle over the blueberries.
- Make the topping: In a medium bowl, cream together the 5 tablespoons butter and dark brown soft sugar until smooth. Mix in the flour, so that the mixture is crumbly. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with icing sugar before cutting into slices.
Reviews & ratingsAverage global rating:(76)
Reviews in English (62)
by Sarah Jo
Fa-reeking awesome. Tossed a little lemon juice in with the filling and made a thin lemon icing to drizzle over the bars (1 c. confectioners sugar, 1/4 c. softened butter, little salt, fresh lemon juice until it's thinned down enough). You do have to use a little muscle with the crust if you don't have a Kitchen Aid to get all the ingredients evenly mixed. This one's a keeper.-20 Feb 2010
This is a good blueberry recipe. It took abit in making the crust, when forming the dough,you will have to use your hands to combine the ingredients. A utencil will not work. Very good taste, I would make these for a holiday. The two textures compliment each other.-27 Sep 2001
The Zing of lemon cookie nicely offsets the blueberry filling. Not overly sweet but very delicious. As previous posters have mentioned, the cookie base can be difficult to work with, but I recommend saving the lemon juice from the zested lemon and add as needed if the mix is too dry.**Holiday Update**I won the cookie contest at work with a modified version of this recipe using fresh cranberries and orange zest. Double the sugar you add to the berries since cranberries are so tart. Also added extra juice from the orange and orange extract to the cookie base-14 May 2007