Blueberry & Pistachio Traybake

Blueberry and Pistachio Traybake


Shopping List:

250 gr butter
250 gr self-raising flour
250 gr caster sugar
4 eggs, free range please
2 tablespoons milk
100 gr pistachio nuts, chopped
350 gr Blueberries
18x 28cm traybake tin, lined.


Preheat your oven to 190C.
Use the all in one method. Stir in 3/4 of the chopped pistachios.
Gently stir in the Blueberries. Spoon the mixture in the tin and level out as best you can.
Scatter the rest of the chopped pistachios over the mixture before you put it all in your preheated oven. Press them in a little.
Bake in the centre of the oven for 35-40 minutes or until golden and firm to the touch.
Leave to cool in the tray for a little bit, then turn out and finish cooling on your wire rack.
Cut and serve, warm or cold.


                                                                "Enjoy"