Blueberry and Lemon Square
Blueberry and Lemon Square
Rating: (1 rated)
  • 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
  • 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.
  • Description
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