The lovely Catherine from Boutique Bake has been sharing her delicious baking recipes with us (you can check out more Boutique Bake recipes here) and these quick and easy treats can be whipped up (and devoured) in a jiffy!
This is such a quick and handy recipe to have up your sleeve if you are having friends over and looking for a sweet treat to whip up. The contrast of the sharp blueberries and sweet cream cheese frosting is absolutely delicious but you can easily swap raspberries into this recipe if you prefer. This recipe can also be baked in a 2lb loaf tin and made into a loaf, which also works really well.
Ingredients
- 2 large eggs
- 1 tsp. vanilla extract
- 150g blueberries
- 150g caster sugar
- 175g softened butter
- 250g self-raising flour
For the frosting
- 100g unsalted butter
- 150g cream cheese
- 300g icing sugar
Method
- Heat your oven to 180C/160C fan/gas 4.
- Line a square/rectangular baking tin with some greaseproof paper
- Place the butter, sugar, flour, eggs and vanilla extract into a bowl and beat with an electric mixer for approximately 5 minutes until pale and creamy
- Add in the blueberries and fold in to the mixture until well combined
- Place the cake mixture into the prepared tin, and spread out evenly
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- Bake for 25 minutes, until lovely and golden and a skewer comes out clean
- While your traybake is cooling, it’s time to make your cream cheese frosting!
- Whisk the butter, cream cheese and icing sugar until light and fluffy.
- Once your traybake is cooled completely, spread the frosting over the top and spread until nice and even
- Scatter with some more blueberries, dust with icing sugar and slice into squares
- Enjoy!
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If you’d like to read more from Boutique Bake, why not check out the website www.boutiquebake.ie? And if you are a social media fan, you can like on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.
Catherine is also on YouTube if you want to check out some baking videos!
