Blueberry and Lemon Square

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 15


Lemon Icing


  1. Preheat the oven to 180 °C (350 °F). Line a 38 x 25-cm (15 x 10-inch) rectangular pan with parchment paper and butter the paper well.
  2. In a bowl, combine the flour and baking powder.
  3. In another bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs one at a time.
  4. On low speed, add the milk alternately with the dry ingredients. Gently fold in the blueberries.
  5. Bake in the middle of the oven for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Lemon Icing

  1. In a bowl, combine the icing sugar and lemon juice. Right out of the oven, gently brush the cake with the icing and let cool, uncovered. Cut into squares and place in an airtight container.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 270  
Total Fat 11.4 g  
Saturated Fat 6 g  
Sodium (salt) 66 mg  
Carbohydrates 37 g  
Fibre 1 g  
Protein 5 g