My Blueberry Cookie Traybake is the perfect mix of a chunky cookie and fruity cake bake. The blueberries add such a beautiful flavour to the finished traybake. They are the perfect spring dessert, with the tart lemon in the lemon blueberry cookie traybake.
These are the ultimate in chunky cookies. They are about an inch thick and squidgy and gooey in the middle. Just like a proper cookie should be.
I used fresh blueberries to add that gorgeous fruity flavour to the blueberry traybake. It breaks up that cookie sweetness and gives a fresh fruity sweetness. It also keeps the blueberry cookie mix moist and absolutely moreish. I love where the blueberries have turned lightly jam-like in the cookie traybake.
Top Questions
What Traybakes Can you freeze?
What else can I use for cookie traybake flavours?
Can I use other berries for a cookie traybake?
Why you’ll love this Blueberry Cookie Traybake recipe
The mix of flavours in this lemon blueberry cookie traybake is truly exceptional. It’s light and not filling but also so full of flavour. It makes for the perfect spring cookie traybake.
There is something so wonderful about the thick chewy cookie traybakes. You get all the tastiness of a cookie with the decadence that comes with the thickness of the blueberry cookie traybake.
The berries bake and break down to create purple spots throughout the blueberry traybake. It looks stunning on the dinner table and makes for a wonderful Easter dessert.
Ingredients
For the full ingredients and instructions scroll to the bottom of the page for the recipe card.
BLUEBERRIES
One of my favourite summer berries, blueberries are the star of the show of this blueberry cookie traybake. They are studded throughout the cookie traybake mixture, bleeding the beautiful purple colour into the cookie chunks and mixing with the sharp lemon that balanced the sweet cookie mix.
Light Brown Sugar
You can use caster sugar but the addition of light brown soft sugar really makes the finished cookie traybake have a more caramelised taste.
How to make Blueberry Cookie Traybake – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Start by greasing or lining your baking tin and creaming together the butter and sugar until light and fluffy.
Then you should mix in your eggs and vanilla extract slowly until well combined.
Sieving in the flour and bicarbonate of soda.
Mix together until just combined and stir in some milk and your blueberries. Leaving a handful to decorate the top of your cookie traybake.
Once your mixture has come together, pour it into your lined baking tin and bake for about 20 minutes at 180 degrees Celsius.
Serve warm with a large dollop of ice cream.
Top Tips
Don’t forget to wash your blueberries before you bake with them. Always wash your fresh fruit and veg.
Serving your cookie chunks with ice cream or double cream is a wonderful way to level up your blueberry cookie traybake.
These lemon and blueberry cookie traybake chunks make for wonderful picnic treats! They travel very well, wrapped in cheesecloth or a lunchbox, they can be eaten warm or cold.
Serving Suggestions
Cookie traybakes are best in my opinion when they are served still warm from the oven. I love how the warm cookie traybake is still a little chewy and gooey.
Warm your blueberry cookie traybake in the microwave if it has gone cold. Your traybake will keep for a few days but is best enjoyed warm. So pop it in the microwave for 20 seconds at a time and then serve your chunk of blueberry cookie with a large dollop of vanilla ice cream.
Equipment
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Substitutions and variations
BERRY COOKIE TRAYBAKES
If it’s later in the season and blueberries are not at their best, why not make this a strawberry cookie traybake? You should chop your strawberries into smaller pieces and stud them throughout the mixture just like you would with the blueberries.
This can also be done with Raspberries should you want to try a raspberry cookie traybake, you can follow my recipe for Raspberry and white chocolate traybake.
CHOCOLATE CHIP COOKIE TRAYBAKE
If your sweet tooth extends further than that of berries and fruit, try adding chocolate chips to your cookie traybake mixture.
I have used a mix of dark chocolate and milk chocolate for a decadent cookie traybake. Or you could make a light and summer option using vanilla essence and white chocolate chunks.
Fruit and Nut Cookie Traybake
A wonderful mix of flavours is the iconic fruit and nut combination. I love a mix of mixed fruit or raisins with almonds and walnuts. However, it works with so many flavours so you can tailor-make it to enjoy exactly how you want it to be.
Storing / Making ahead of time options
While I do feel these are best when eaten warm, they can be made a day or two prior to needing them as they keep perfectly well in an air-tight container.
You can pop them in the microwave in short bursts to reheat them once they have been baked and cooled. They only need about 20 or 30 seconds.
Blueberry Cookie Traybake
This is so easy to make and it is a mix between cake and cookie. It definitely has a cookie feel but the lightness of a bake. A beautiful combination. The blueberries look great studded in the mix before and after cooking.
I love how the blueberries turn from blue to rich crimson and purple tones when they are cooked. It’s such a beautiful colour. You can see below the mix of the more cooked pieces and the more gooey versions.
I love them slightly gooey. It’s like brownies, you want them gooey in the middle. As they cool they will dry out a little but nothing bad at all.
If you love them hot, put them in the microwave and get them warm and gooey again. I love having one for pudding with a scoop of vanilla ice cream.
This is also a great picnic and lunch box traybake. It stores really well and travels well too. If you want to move the whole thing easily, remove from the tin and allow to cool and cut up. Then put back in the tin to move. It will however be strong enough to travel just on a plate.
I need to make this again. Writing it up has made me ever so hungry.
Is it a cookie? Is it a traybake?
It’s a happy combination of both. It is like one very chunky gooey cookie cooked in a tray to make it easier to cut up and keep them chunky. It works and now is my favourite way to enjoy cookies. Bigger and chunkier the better.
FAQS
What Traybakes Can you freeze?
You can freeze any type of cookie traybake. Once they are baked you can chop them into bitesize chunks and freeze them in a freezer-safe container. This way you will always have blueberry cookies on hand.
What else can I use for flavours?
If you want to have a play about with the flavours of the Blueberry Cookie Traybake then go ahead. I’ve added some lemon in before instead of the vanilla which worked really well with the berries.
If you want to add some spices like cinnamon to make it more festive then try. It’s a hugely versatile bake and can easily be adapted to your favourite flavours.
Can I use other berries for a cookie traybake?
Yes of course, I went for blueberries this time around but I have used raspberries too which work really well. I’m looking forward to autumn so I can some juicy blackberries to add in.
If you love cherries you could add some cherries and dark chocolate and turn it in to a black forest cookie traybake. I think I will have to make that combo myself soon.
Other Recipes you might like
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Blueberry Cookie Traybake Recipe
Blueberry Cookie Traybake
Equipment
Ingredients
- 140 g (5 oz) unsalted butter or a baking butter like stork
- 60 g (2 ⅛ oz) caster sugar
- 140 g (5 oz) light brown soft sugar (if you don't have you can use all caster sugar)
- 2 medium (2 medium) eggs
- 1 tsp (1 tsp) vanilla extract
- 300 g (2 ⅖ cups) plain flour / all-purpose flour
- tiny pinch of salt
- 1 teaspoon (1 teaspoon) bicarb of soda
- 200 g (1 ⅓ cups) blueberries
- 3 tbsp (3 tbsp) milk (add a little extra if the mix is really thick)
Instructions
- Preheat the oven to 180ºC/160ºfan. Grease and line a 9inch x 9inch cake tin.
- In a mixing bowl, cream together the butter and sugar. Use a fork to break up the sugar if it’s lumpy before adding to the butter.
- Stir in the eggs and vanilla.
- Sieve in the flour, salt and bicarb and stir together.
- Add the milk and stir together.
- Leave a handful of blueberries for the topping. Stir the rest into the mix.
- Spoon the cookie dough into the pan and level out.
- Stud the last blueberries on top.
- Place in the oven and bake until golden brown. If you like your cookies slightly gooey take them out at 20 minutes. 20-25 minutes if you want them to be set more. Both work really well.
- Serve and enjoy.
Notes
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Any kind of blueberry dessert goes down well in our house. Definitely trying these.
I hope you enjoy them Dannii. Let me know what you think x
I want this RIGHT NOW. I’m in love with all of your baking recipes, including this one! Can’t wait to give it a go in my kitchen. Thanks for sharing!
That is so lovely to hear thank you so much. What a great morale boost.
What an excellent way to spend the Quarantine, making delicious food! Everyone should try this!
<3
Amazing! What have your cookery bloopers been?
Way too many different bloopers but I eat the evidence and make it work the next time.
I was just thinking of baking some blueberry muffins, but your post convinces me otherwise. I’ll be baking a batch of cookies instead. 🙂
Yay I’m glad I’m encouraging cookie making.
This looks delicious! I love baking with fresh blueberries.
Me too they are such a versatile fruit to use for baking.
Looks so delicious. I would have this as breakfast with milk!
Oh classic. I majorly approve.
I love blueberries and these look absolutely delicious!
Thank you. I love them too. Definitely underestimated in the kitchen.
Ohh these do look very good indeed. A must try Thank you for linking to #CookBlogShare
Thank you so much for having me. Love #CookBlogShare
What a lovely recipe Sisley, and this would be perfect for an Easter Sunday pudding. Especially when served with cream Karen
That is so kind Karen, thank you so much.
What quantity of vanilla extract please?
So sorry it is half a teaspoon or a good splash!
Made this to the letter, gave it 30 mins in the oven at 160 fan assisted. Removed and let cool and when started to cut into squares it was still uncooked in the middle gooey and sloppy. Have had to put it back in the oven fingers crossed I can recover it. I think 160 fan is to low.
thank you so much for letting me know. It is entirely possible that my oven was running hot or yours was running cold. I will remake this recipe and test the temperature again.