Bake off fantastic & a blueberry traybake recipe

So that’s it. The 2014 series of the nations’ favourite The Great British Bake Off is over and done with. Congratulations Nancy! Congratulations to everyone on the show. Having filmed numerous bakes over the past few years we’re well aware just how easily things can go wrong and how often they refuse to behave themselves!

Pic from The Daily Mail

We’ve been lucky enough to have our own The Great British Bake Off finalist from the 2012 series, Holly Bell, into the video kitchen, becoming the new face of our Keep Calm and Bake series. Holly, who runs the popular blog Recipes from a Normal Mum, has wowed us with her cakes and shared so many handy tips and tricks we’re wondering how we ever baked without them!

Holly Bell

Here are just some of the yummy things she’s rustles up for us.

Chocolate Gnache Tart

A delicious chocolate ganache tart and peanut brittle.

Coffee and Walnut Cake

And a rather large coffee and walnut cake with Holly’s signature 7-minute frosting. By mixing the icing for this length of time Holly was left with a light and fluffy frosting that felt as light as air!

The recipes for both can be found on our website and on Scoff’s YouTube channel. And give it a few weeks and you’ll be able to find out how to make the ultimate Halloween party treat – witch cupcakes

Holly Bell witch cupcakes

Witch cupcakes

But until then let me leave you with a delicious recipe for a quite and easy blueberry and lemon traybake Holly whipped up. Take a look at it first….mhmmm yummy….!

Blueberry and Lemon Tray Bake


  • 150g soft butter or margarine
  • 150g castor sugar
  • 100g self raising flour
  • 60g ground almonds
  • 1 tsp baking powder
  • 1 tbsp milk
  • 1 lemon
  • 3 large eggs at room temperature
  • 150g fresh blueberries
  • 150g icing sugar

To start preheat the oven to 180C/350F/Gas 4. Grease and line a 20 x 30cm tray. Beat together the butter, castor sugar, flour, almonds, baking powder, milk and zest of the lemon until light and creamy looking.

Pour the mixture into the tray and level with the back of a spoon. Scatter the blueberries over the top. Bake for 20 – 30 minutes until browned, risen and a toothpick comes out of the centre clean. Remove from the oven and set aside to cool on a wire rack.

Once cool mix the juice from the lemon with the icing sugar to make a thin glace icing – you may need more or less icing sugar depending on the size of the lemon and how much juice it yields. Drizzle over the cooled cake, leave to set and serve in slices.

And that’s it. How simple was that?! If you missed any of it just watch the video here.

Don’t forget to send us your pictures to @Scofffood and let us know what you think of the cake. Happy baking!


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