This gentle vanilla and blueberry traybake cake is soft, light, and studded with bursts of juicy fruit. The sponge is tender and lightly flavoured with vanilla, allowing the blueberries to shine without becoming heavy or overly sweet.
It is a straightforward, reliable bake designed for everyday kitchens, mixed simply and baked in one tin. This cake suits relaxed afternoons, family gatherings, or a quiet slice with a cup of tea.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 12 squares
Ingredients
For the cake:
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150 g unsalted butter, softened
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140 g caster sugar
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2 medium eggs, at room temperature
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1 teaspoon vanilla extract
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180 g self-raising flour
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120 g full-fat natural yoghurt
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150 g fresh or frozen blueberries
For finishing:
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1 tablespoon plain flour for coating the blueberries
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Light dusting of icing sugar, optional
Step-by-Step Method
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Preheat the oven to 170°C fan. Line a 20 x 30 cm rectangular tin with baking paper, making sure the paper comes up the sides.
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In a large bowl, beat the butter and caster sugar together until pale and creamy. This should look smooth and slightly fluffy.
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract until evenly mixed.
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Gently fold in the self-raising flour using a spatula, taking care not to overmix.
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Fold in the yoghurt to create a soft, smooth batter that drops easily from a spoon.
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Toss the blueberries in the tablespoon of flour, then gently fold them through the batter to help prevent sinking.
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Spoon the mixture into the prepared tin and smooth the surface lightly.
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Bake for 35 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
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Leave the cake to cool in the tin for 15 minutes before lifting out and cooling completely on a wire rack. Dust with icing sugar if using.
Baking Tips
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If using frozen blueberries, do not defrost them before adding to the batter.
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Avoid overmixing once the flour is added, as this can make the cake dense.
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The cake should feel springy in the centre when gently pressed.
Variations
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Lemon twist: Add finely grated lemon zest to the batter for a fresh citrus note.
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Dairy-free: Use dairy-free butter and a plant-based yoghurt alternative.
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Cupcakes: Divide the batter into lined muffin tins and bake for 18 to 20 minutes.
Serving Suggestions
Serve cut into neat squares with tea or coffee. It is also lovely served slightly chilled with a spoon of Greek yoghurt for a light dessert.
Storage and Reheating
Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The cake freezes well for up to 2 months. Defrost fully at room temperature before serving.
