Get ready to transform your ordinary baking routine into an extraordinary culinary adventure with this mouthwatering Apricot Blueberry and Blackberry Traybake! Imagine a dessert that captures the essence of a sun-drenched summer day, bursting with vibrant fruits and a tender, buttery base that melts in your mouth. This recipe is not just a treat; it's a celebration of seasonal flavors that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apricots, chopped
- 1 cup blueberries
- 1 cup blackberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped apricots, blueberries, and blackberries using a spatula or wooden spoon, ensuring the fruit is evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the traybake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, cut the traybake into squares or rectangles and serve. Enjoy your Apricot Blueberry and Blackberry Traybake!
Tips
- Fruit Preparation: Ensure your berries and apricots are fresh and dry before adding them to the batter. Pat them gently with a paper towel to remove excess moisture, preventing a soggy cake.
- Room Temperature Ingredients: Allow butter, eggs, and other dairy ingredients to come to room temperature before mixing. This helps create a smoother, more uniform batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Even Distribution: When folding in fruits, do so gently to prevent crushing and to ensure an even spread throughout the batter.
- Oven Placement: Place the baking pan in the center of the oven for even heat distribution and consistent baking.
- Cooling is Key: Let the traybake cool completely before cutting to ensure clean, neat slices and to allow flavors to set.
- Storage Tip: Store your traybake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
