Blueberry & orange traybake pancake cut into slices

Blueberry & orange traybake pancake

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 5 mins Cook: 30 mins


Serves 6

Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal230
  • fat6g
  • saturates3g
  • carbs38g
  • sugars12g
  • fibre2g
  • protein6g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp melted unsalted butter, plus extra for the tin
  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp golden caster sugar
  • 1 large orange, zested and juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • icing sugar, for dusting
  • extra blueberries, blueberry compote or ice cream, to serve (optional)


  1. Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.

  2. Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Feb, 2020
It came out quite “rubbery” and dense. Thank goodness I made a backup dessert.
28th Jul, 2019
250ml milk, 50ml orange juice with 200g flour. The recipe says 'scrape' the mixture into the tin. It should say 'pour' the mixture. It's not looking good, but let's see how it comes out.
13th Aug, 2019
Very nice. Moist with quite a delicate flavour. And the wife loves it. A keeper.
17th Aug, 2019
Sorry for another question but I was just wondering if you know how long it keeps for? I'm having friends over in a few days time and was wondering whether I can make it in advance without it drying out/still being (hopefully!) super delicious!
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. For best results, we'd recommend cooking this before serving. The following recipe collection has a great selection of make-ahead desserts: Or for a blueberry dessert, try this one:
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. This will be much better if served up fresh. However you can get ahead by getting all the components ready - the greased tray, flour and baking powder in one bowl, egg, milk, butter and caster sugar in a jug, and juice and zest prepared too. Then all you need to do is combine the ingredients, pour into the preprared tray, top with the blueberries and cook. Hope this helps!
4th Sep, 2019
Thank you so much for your help! That's exactly what I did so definitely saved a bit of time before the guests arrived :) GoodFood team I hope you know how awesome you are and how much I appreciate you sharing your pearls of wisdom. You totally rock!! :D xxx
15th Jul, 2019
Could you use lemons for this recipe? I have a few lurking in the fridge so was thinking of substituting one or two for the orange! Thanks for your help :)
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. Yes, you could definitely try this with lemons as an alternative.
Hannah Davidson's picture
Hannah Davidson
8th Apr, 2020
Loved this :) I swapped some bits for alternatives - wholemeal self-raising, golden caster sugar instead of normal and no icing sugar, sprinkled with the caster sugar too. Recommend using wholemeal - it retains the moisture so well :) Whatever you do, don't swap the orange - this is the best bit!
Want to receive regular food and recipe web notifications from us?