Egg Free Blueberry and Lemon Tray bake

This recipe is great to cut up and take on a picnic (UK readers will needed to wait until next summer for a picnic now though!). I saw an egg version of this in a magazine and decided to have a go at making an egg free version, it turned out really nice and now that I have a base recipe for an egg free tray bake I will try different fillings – fresh raspberries would be nice in it too!

tray bake

Cooking time: approx 20-25 minutes

Preparation time: 15 minutes

Serves 9

The Ingredients:

  • 140g Self raising flour
  • 85g Caster sugar
  • 1 tsp Baking powder
  • 140ml Milk
  • 70ml Corn oil
  • 2 tbsp Golden syrup
  • 150g Blueberries
  • Zest & juice of 1/2 lemon

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Line the base of an 8 inch square cake tin with baking paper
  3. Sift the flour and sugar in to a bowl and make a well in the centre
  4. Mix the baking powder with a teaspoon of the milk and pour in to the well
  5. Add the rest of the milk along with the oil and golden syrup and beat together to make a batter
  6. Stir in the blueberries, lemon zest and juice and pour the mixture in to the cake tin
  7. Bake in the middle of the oven for 20-25 minutes (until it bounces back when touched or when a skewer is inserted it comes out clean)
  8. Remove the cakes from the oven and allow to cool and then slice in to 9 equal squares
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One Response to Egg Free Blueberry and Lemon Tray bake

  1. Sarah Koppens says:

    Looks delicious! Thank you for sharing – my son has dairy, egg and nut allergies so I’m always on the lookout for new ideas to keep his tastebuds amused. Do you have to use corn oil for this recipe or would a regular vegetable oil work too?

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