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Blueberry and lemon squares

Recipe from: 4/8/2004 12:00:00 AM

Ingredients 9
Servings 16


  • 200
    butter at room temperature
  • 200
    castor sugar
  • 300
    self-raising flour
  • 3
    large eggs
  • 1
    lemon, finely grated rind
  • 25
  • 125
    frozen blueberries
  • 90
    sugar cubes, roughly chopped
  • 1
    lemon, juice of


Preheat the oven to 190 °C.
Grease a 22 x 28 cm tin with butter or non-stick spray and line with baking paper.
Place the butter, castor sugar, flour, eggs, lemon rind and milk in a mixing bowl and beat with an electric beater until well blended.
Turn the batter into the prepared tin.
Press the blueberries into the batter and sprinkle the chopped sugar cubes on top.
Bake in the middle of the oven for 50 to 70 minutes or until the cake is firm in the centre.
Remove from the oven and sprinkle with lemon juice.
Leave to cool in the tin for 10 to 15 minutes before turning out onto a wire rack.

Read more on: bake  |  dairy

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