Edd Kimber’s Mixed Berry Traybake


  • Preheat the oven to 350°F (180°C). Grease a deep 9×13 rectangular baking pan and line with a strip of parchment paper, leaving about a 2-inch overhang along the long sides. This will make removing the cake a lot easier later on.
  • For the sponge mixture, place the butter and sugar into a large bowl and using an electric mixer beat until light and fluffy for about five minutes. Mix in the vanilla extract and then one at a time beat in the eggs, beating each egg until fully combined before adding the next. Mix the flour and baking powder together and then in three additions add to the egg mixture, mixing until just combined. Add the milk and mix to combine.
  • Scrape the batter into the prepared pan and spread into an even layer. Scatter over the berries and Jordans Cereal and bake in the preheated oven for about 40 minutes until golden brown, or when a toothpick inserted into the middle of the sponge comes out clean.
  • If you want to add a bit of decoration to the tray bake you can mix ½ cup icing sugar with the juice of 1/2 lemon, until you have a smooth, just pourable mixture.

Blueberries make a lovely alternative to blackberries, so feel free to go with whatever berry you can get your hands on.

Enjoy yet another of Edd’s foraging recipes inspired by our garden. This tasty tray bake is easy to make and can use any berry that’s in season or that you forage yourself.


15 MIN


40 MIN





1 cup unsalted butter
1 cup white sugar
1 tsp vanilla extract
4 large eggs
2 1/3 cup all-purpose flour
4 tsp baking powder
4 tbsp milk
1 1/2 cups mixed berries (raspberries, blackberries, strawberries)
1 1/2 cup Jordans Cereal
1/2 icing sugar (optional)
Juice of 1/2 a lemon (optional)