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Video recipe: Blueberry and almond traybake

Video recipe: Blueberry and almond traybake

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Topped with gooey blueberrys and crunchy almonds, these cake squares go perfectly with your cuppa

Cooking time: 40 mins
(May need an extra 5 mins)
Makes: 15

Child friendly
Editor's pick

Ingredients

If the mixture is very stiff you can add a couple of tablespoons of milk because it should be at dropping consistency

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For the base:

100g (3½oz) unsalted butter
200g (7oz) plain flour
2 level tbsp caster sugar
1 medium egg, lightly beaten

For the filling:

150g (5oz) unsalted butter, softened
150g (5oz) caster sugar
150g (5oz) self-raising flour
50g (2oz) ground almonds
A few drops of almond extract
3 medium eggs
150g carton blueberries

For the topping:

1-2 tablespoons flaked almonds
Icing sugar, for dusting

Method

To make the base: Add the butter and caster sugar into the flour until the mixture resembles fine breadcrumbs. Mix in the egg until the mixture starts to look like coarse breadcrumbs. Tip the mixture into the base of the tin, and press it down firmly to give an even layer.
Chill the base for 10-15 mins until it's firm.
Set the oven to gas mark 4 or 180°C, and place a solid baking sheet in the oven to heat up.
To make the filling: Place the butter in a bowl and whisk until soft. Add the caster sugar and cream them together until the mixture is light and fluffy. Add the ground almonds and almond extract. Gradually whisk in the eggs, one at a time, adding a little flour with each egg. Beat in the rest of the flour. Spoon the mixture over the base, and spread level.
Scatter the blueberries over and press them into the sponge mixture and then top with flaked almonds.
Place the tin on the hot baking sheet in the centre of the oven, and bake for 40-45 mins or until the mixture is a light-golden colour. Remove from the oven and leave to cool in the tin for 10-15 mins, and transfer to a wire rack to cool.
When the traybake is cold, dust icing sugar over the top and cut into 15 squares to serve. (Not suitable for freezing).

By Sue McMahon

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Nutritional information per portion

Calories 213(kcal)
Fat 19.0g
Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.