Blueberry and Lemon Square
Blueberry and Lemon Square
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
Instructions
- 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.
Blueberry and Lemon Square