Baked to PERFE CTION

Apricot & blueberry tray bake

SERVES 8-12

Apricots are so obliging, making sensational jam and beautiful preserves, and never failing to turn a simple plain cake into something really special. Here, blueberries are included for their colour, flavour and pop of texture. The tray bake is finished with butter, cinnamon and sugar, like a teacake. You can use fresh, tinned or preserved apricots and fresh or frozen blueberries in this easy bake.

2 eggs
250g sugar, plus 1 ½ teaspoons extra
2 teaspoons finely grated lemon zest
320ml milk
60ml lemon juice
440g self-raising flour
125g salted butter, melted, plus 40g extra
800g apricot halves, drained if tinned
180g blueberries, fresh or frozen
1 teaspoon ground cinnamon

1 Preheat oven to 160°C. Grease a 24cm x 35cm baking dish, 10cm deep.

2 Using hand-held beaters or a stand mixer, whisk the eggs, sugar and lemon zest together until creamy. Add the milk,