There’s something wonderfully liberating about discovering a dessert that feeds a crowd without requiring you to stand over a stove flipping individual portions. This blueberry and orange traybake pancake has become my secret weapon for those moments when I want to serve something special but don’t want to spend the entire evening in the kitchen missing out on conversation and laughter.
I first stumbled upon this recipe during a particularly chaotic Sunday dinner when I had eight people coming over and absolutely no time for complicated dessert preparations. The idea of transforming a simple pancake batter into an elegant traybake that emerges from the oven golden, fluffy, and studded with juicy blueberries felt almost too good to be true. But one bite of that first slice—with its bright orange zest and bursts of sweet-tart berries—convinced me that sometimes the simplest ideas are truly the most brilliant.
What I love most about this blueberry orange traybake pancake is how it bridges the gap between comfort and sophistication. It has all the cozy familiarity of a pancake breakfast but feels special enough to serve as the grand finale to a dinner party. At just 230 calories per generous serving, it’s surprisingly light too, making it the perfect ending to a hearty meal.
Ingredients
- 1 tbsp melted unsalted butter, plus extra for greasing
- 200g self-raising flour
- 1 tsp baking powder
- 1 egg
- 250ml milk
- 2 tbsp golden caster sugar
- 1 large orange, zested and juiced
- 150g fresh blueberries
- Icing sugar, for dusting
For serving (optional):
- Extra fresh blueberries
- Blueberry compote
- Vanilla ice cream
Instructions
1. Prepare your workspace Heat your oven to 180C/160C fan/gas 4—this moderate temperature ensures even cooking throughout. Take a 25 x 20 x 2cm baking tray and brush it generously with melted butter, making sure to get into all the corners. This step is crucial for easy removal later!
2. Create the pancake batter In a large mixing bowl, combine the self-raising flour and baking powder. Create a well in the center and crack in your egg, then pour in the milk, melted butter, and golden caster sugar. Here’s where the magic begins—stir in the orange zest and 50ml of fresh orange juice. The citrus not only adds incredible flavor but also helps create that wonderfully light texture we’re after.
3. Assembly time Scrape your beautiful, citrus-scented batter into the prepared tin and use a spatula to level the surface gently. Now comes the fun part—dot the blueberries evenly over the top, pressing them just slightly into the batter. Don’t worry about making it look perfect; the rustic charm is part of its appeal!
4. Bake to golden perfection Slide your traybake into the preheated oven for about 20 minutes. You’ll know it’s ready when the middle feels set when pressed lightly with your finger, and the top has turned a lovely golden color. The kitchen will smell absolutely divine by this point!
5. The finishing touches Let it cool for just a few minutes in the tin—it’s delicious served warm—then dust generously with icing sugar for that bakery-perfect finish. Cut into squares and serve with your choice of accompaniments.
Tips & Variations
Berry swaps: While blueberries are classic, this recipe is wonderfully adaptable. Try raspberries for a more tart flavor, or mix berries for a colorful medley. Blackberries work beautifully too, especially when they’re in season.
Citrus variations: Don’t limit yourself to orange! Lemon zest and juice create a more intense citrus flavor, while lime adds an unexpected tropical twist. You could even try a combination of orange and lemon for complexity.
Make it extra special: For special occasions, try adding a handful of white chocolate chips along with the berries, or fold in some vanilla extract for extra depth of flavor.
Storage and reheating: This traybake keeps well covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. It’s lovely cold, but if you prefer it warm, just pop individual slices in the microwave for 10-15 seconds.
Portion control: This recipe easily serves 6 generous portions, but you can stretch it to 8 smaller servings if you’re serving it alongside other desserts or after a particularly hearty meal.
Seasonal adaptations: In autumn, try adding some finely chopped apple and a pinch of cinnamon. Summer calls for strawberries and basil, while winter might inspire cranberries and orange.
Final Thoughts
What makes this blueberry and orange traybake pancake so special isn’t just its incredible flavor—though that bright combination of citrus and berries is absolutely sublime—it’s the way it transforms an ordinary dessert into something that brings people together. There’s something so satisfying about cutting into that golden square and seeing those jewel-like blueberries nestled throughout the fluffy interior.
I love how this recipe takes all the stress out of entertaining. While your guests are enjoying their main course, this beauty is quietly baking away in the oven, filling your home with the most wonderful aroma. By the time you’re ready for dessert, all you need to do is dust it with icing sugar and slice—no last-minute preparations, no complicated plating, just pure, delicious simplicity.
The combination of textures is what really makes this special: the slightly crisp edges give way to a tender, cake-like interior, while those bursts of juicy blueberries and bright orange zest create little pockets of flavor in every bite. Served with a dollop of vanilla ice cream or a spoonful of blueberry compote, it becomes something truly memorable.
From my kitchen to yours—happy cooking, and here’s to desserts that make entertaining feel effortless!
Blueberry and Orange Traybake Pancake
Ingredients
Method
- Heat your oven to 180C/160C fan/gas 4 and grease a 25 x 20 x 2cm baking tray with melted butter.
- In a mixing bowl, combine the self-raising flour and baking powder, then create a well in the center.
- Crack in the egg, and pour in the milk, melted butter, and golden caster sugar.
- Stir in the orange zest and 50ml of fresh orange juice.
- Scrape the batter into the prepared tin and level the surface.
- Dot the blueberries evenly over the top, pressing them slightly into the batter.
- Bake in the preheated oven for about 20 minutes until the middle feels set and the top is golden.
- Let it cool for a few minutes in the tin and dust with icing sugar before cutting into squares.