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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.
Keyword blueberries, Blueberry Cookie Traybake, blueberry cookies, cookies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 pieces
Calories 240kcal
Author Sisley White

Equipment

  • 9 x 9 inch square cake tin

Ingredients

  • 140 g unsalted butter or 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
  • 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.