Lemon and blueberry tray bake - recipe

Ingredients

Recipe , Blueberry , Lemon , Low calorie , Traybake

1

Preheat the oven to at 190°C (170°C fan, 375°F, gas mark 5). Grease and line a square 22cm square tin.
2
Sift the flour and baking powder into a large bowl. Add the margarine, Half Spoon sugar and eggs and beat until smooth. Fold in the lemon juice and zest and half the blueberries.

For this step you'll need:
- 300g Self-raising white flour
- 1½tsp Baking powder
- 300g Margarine soft
- 125g Half Spoon granulated sugar
- 5 Egg(s) (free range) medium
- 1 Lemon juice
- 1 Lemon zest
- 75g Blueberries
3

Spoon the mixture into the tin and level the surface.
4

Bake for about 25-30 minutes until risen, firm to the touch and beginning to shrink away from the sides of the tin.
5
Beat together the cream cheese and icing sugar until smooth.

For this step you'll need:
- 300g Cream cheese low fat
- 1 tbsp Icing sugar
6
Turn out onto a wire rack. When the cake is cool, spread the cream cheese over the cake and sprinkle with the remaining blueberries.

For this step you'll need:
- 75g Blueberries

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