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Blueberry and Lemon Squares

Blueberry and lemon are a classic combination and this iteration is proof of that. The delight here is that the blueberries tend to fall to the bottom and create a sort-of ‘jam’ beneath the light, lemony sponge cake. YUM! A simple drizzle of icing adds just enough sweetness without overpowering the lovely citrus of the cake. Everything is mixed in one bowl, so washing up is a snap. This is the prefect summertime dessert: easy, light, and oh-so moreish!

Blueberry and Lemon Squares

8 oz. butter, softened (16 tbs.)
8 oz. golden caster sugar (scant 1½ cups)
4 eggs
3 tbs. milk
8.75 oz. self-rising flour (1¾ cup plus 1½ tbs.)
1 tsp. baking powder
grated zest of 3 lemons
8.75 oz. blueberries (2 cups)
7 oz. confectioner’s sugar
4-6 tbs. lemon juice

Preheat the oven to 350°F. Grease a 9 x 12″ baking pan and line it with parchment paper.

Cream the butter and the sugar with a mixer, then add the eggs, milk, flour, baking powder, and lemon zest. Beat until smooth and combined, then stir in the blueberries. Spread in the prepared pan and bake for 25-30 minutes, or until risen and golden. Leave to cool completely.

Put the confectioner’s sugar in a bowl and add enough lemon juice to make an icing. Drizzle over the cake and leave to set before cutting into squares.


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