Name: Blueberry and Lemon Square
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15 serving(s)
Ingredients: 2 cups (500 ml) pastry flour; 2 teaspoons (10 ml) baking powder; 3/4 cup (180 ml) unsalted butter, softened; 3/4 cup (180 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 4 eggs; 3/4 cup (180 ml) milk; 3 cups (750 ml) fresh blueberries; 1 cup (250 ml) icing sugar; The juice of one lemon

Preparation

- 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.
- In a bowl, combine the flour and baking powder.
- 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.
- On low speed, add the milk alternately with the dry ingredients. Gently fold in the blueberries.
- 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
- 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.

Blueberry and Lemon Square

Categories

Ingredients

Lemon Icing

Preparation

Lemon Icing

Personal Note