Blueberry and almond traybake
This blueberry and almond tray-bake is the perfect cake for an afternoon tea party or a picnic (and it goes well with mid-morning coffee too!). It’s really simple to make and can be dairy-free if the appropriate margarine or spread is used.
Ingredients
Method
- Melt the butter in a saucepan over low temperature, then let it cool.
- Preheat the oven to 170°C.
- In a large mixing bowl beat the eggs and sugar until creamy then stir in the vanilla extract.
- Sift and fold in the flour then add the butter and the almonds and stir gently until combined.
- Line a rectangular baking tray with parchment paper. Spoon the mixture into the tray, spread it out evenly.
- Sprinkle the blueberries on the top, let them sink in the batter.
- Bake for about half an hour until golden or until an inserted skewer in the middle comes out clean.
- Turn off the oven, open the door and let the cake rest for five minutes. Then move it to a wire rack and let it cool.
- When completely cooled, slice it into squares and sprinkle with icing sugar.