Blueberry and Lemon Traybake

A month and a half ago, I started the Baking Society in my university. We had an initial 300 sign-ups in two days and presently have 150+ (and growing) official members. Now, while I shudder at the thought of such high responsibility, I also relish at the fact that I founded and currently run such a large community of people who share the same interests: to bake.

For our first event: the meet and greet, I brought in a blueberry and lemon traybake. The batch was finished within 10 minutes and I received lots of requests for the recipe. So here it is!

Ingredients:
For the sponge:

  • 125g butter, softened
  • 225g caster sugar
  • 2 medium eggs
  • 250g soured cream
  • 1 lemon, zest and juice
  • 300g self-raising flour, sifted
  • 1/2 tsp baking powder
  • 150g fresh blueberries
For the cream cheese frosting:
  • 50g butter, softened
  • 300g icing sugar, sifted
  • 200g cream cheese
  • 1/2 tbsp lemon juice
  • 75g fresh blueberries
Method:
  1. Preheat oven to 180C/350F/Gas Mark 4. Grease and line a square sandwich tin.
  2. Beat butter and sugar together until light and fluffy, about 3 to 5 minutes. Beat in the eggs one at a time, until well combined.
  3. Stir in the sour cream, lemon juice and zest, flour, baking powder until mixture is fully incorporated. Carefully fold in the blueberries.
  4. Bake for 40-45 minutes until it springs to touch. Cool completely in the tin before removing.
  5. To make the cream cheese frosting: beat the butter for 3 minutes until creamy then gradually sift in the icing sugar and beat until fluffy. Add the cream cheese and lemon juice and it is just about combined. It is important not to overbeat the frosting at this point, otherwise, it will end up too runny.
  6. Once the cake has been cooled, slice into individual squares. Pipe each squares with the frosting and top with the fresh blueberries (I used the Wilton 1M nozzle). For the final touch, sprinkle it liberally with the icing sugar.
The actual sponge itself is very light due to the sour cream and is not sickly sweet in the least bit. In turn, people wanted to eat more of it thinking that it is healthy! For such a simple and easy recipe, the result is absolutely delicious. It is one of my favourite traybake recipes thus far!

Marbled Cheesecake Brownie

Marbled cheesecake brownie. Cheesecake on top of a fudgy chocolate brownie. Brownie with creamy cheesecake. You get the gist? It’s a sweet marriage.

Ingredients:
For the brownie:

  • 113g unsalted butter
  • 115g unsweetened chocolate, chopped
  • 250g granulated white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 65g plain flour
  • 1/4 tsp salt
For the cheesecake:
  • 227g cream cheese, at room temperature
  • 65g white sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
Method:
  1. Preheat oven to Gas Mark 3. Line a 9 inch (23cm) square or round tin with foil.
  2. In a bain-marie, melt the butter and chocolate. Remove from heat, stir in sugar and extract. Add in the eggs one at a time. Stir in the flour and salt. Mix vigorously until smooth and glossy (around one minute).
  3. Remove 120ml (1/2 cup) of the brownie batter and set aside. Spread the remaining brownie mixture evenly on pan.
  4. Mix cream cheese until smooth then add the rest of the ingredients. Do not overbeat. Spread the cheesecake mixture evenly on top of the brownie layer. Now with the brownie batter set aside earlier, spoon around 10 small dollops randomly over the cream cheese. Run a knife or a wooden skewer back and forth through the two batters until they form a marble effect. 
  5. Bake for 25-30 minutes until the brownies are set and the cream cheese are just starting to brown. Cool completely before chilling in the fridge for at least 3 hours. Once chilled, remove from the pan and slice into squares or slices. Enjoy!

The combination of cheesecake and brownie is a match made in heaven. The dense and tangy cheesecake absolutely compliments the deep richness in the chocolate brownie. Plus, it is super easy to make! It’s hard to do wrong in this recipe. One thing to remember is to use the cream cheese at room temperature so that it’s easier to mix and you won’t get lumps in the batter.