Blueberry Cookie Traybake

My Blueberry Cookie Traybake is the perfect mix of a chunky cookie and fruity cake bake. The blueberries add such a beautiful flavour to finished traybake.

These are the ultimate in chunky cookies. These 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. It breaks up that cookie sweetness and gives a fresh fruity sweetness. It also keeps the mix moist and absolutely moreish. I love where the blueberries have turned lightly jam like in the cookie traybake.

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.

How gorgeous to see the blueberries vibrantly dotting the finished bake.

The cookie dough is definitely slightly thick but it works a treat.

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 pop them in the microwave and heat them and get them warm and gooey again. I love having on 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 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.

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?

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 cherry 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.

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Blueberry Cookie Traybake

Sisley White

My Blueberry Cookie Traybake is the perfect mix of a chunky cookie and fruity cake bake. The blueberries add such a beautiful flavour to finished traybake.

5 from 11 votes

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Cakes, Sweet Treats

Cuisine British, International

Servings 16 pieces

Calories 195 kcal

Equipment

• 9 x 9 inch square cake tin

Ingredients

  

1x2x3x

• 140 g unsalted butter or a baking butter like stork
• 60 g caster sugar
• 140 g light brown soft sugar (if you don't have you can use all caster sugar)
• 2 medium eggs
• vanilla extract
• 300 g plain flour / all-purpose flour
• tiny pinch of salt
• 1 teaspoon bicarb of soda
• 200 g blueberries
• 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

•Best enjoyed warm warm.

•They make great puddings so reheat them in the microwave for about 20-30 seconds and serve with ice cream.

•Brilliant for lunch boxes and taking on picnics.

Nutrition

Calories: 195kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 81mgPotassium: 55mgFiber: 1gSugar: 14gVitamin A: 260IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword blueberries, Blueberry Cookie Traybake, blueberry cookies, cookies

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