Blueberry slice recipe
A simple yet punchy number that is greater than the sum of its parts, with the blueberries, sour cream and lemon all pulling in the same direction. To speed up the cooking time, a cupcake version of this recipe would work for sure.
Tip: If blueberries are out of season, you can use frozen ones. Raspberries would also work if you want to try using a different fruit.
Ingredients
To make the cake- 250 g caster (superfine) sugar, plus 2 tablespoons for sprinkling
- 4 medium eggs
- 200 ml sour cream
- 1 lemon, juiced
- 100 g melted butter
- 325 g plain (all-purpose) flour
- 2 tsp baking powder
- 1 tsp salt
- 300 g fresh blueberries
- 1 tbsp icing (confectioners’) sugar, to dust
- 1 lemon, zested
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 55 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/160°C Fan/320°F/Gas 4 and line your 22 x 33 x 5cm (8½ x 13 x 2in) baking tray (sheet pan).
- You can make the cake by hand or using a stand mixer; either works well. Start by beating together the sugar and eggs until pale and a little frothy, then add the sour cream and lemon juice and mix until well combined. Now add the melted butter and bring it all together slowly.
- Sift the flour, baking powder and salt into a bowl and add to the wet mixture a little at a time while mixing slowly. Make sure to scrape down the sides of the bowl with a spatula and then mix again; this will ensure everything is evenly mixed.
- Pour the batter into your lined tray and spread it out evenly with a spatula. Scatter the blueberries across the top, then sprinkle the 2 tablespoons of sugar over the blueberries. Bake for 50-55 minutes until the bake is golden, the blueberries are bursting and a knife comes out clean. Leave to cool in the tray, then dust generously with icing (confectioners') sugar and sprinkle your lemon zest over the top. Best eaten while still a little warm. This will keep for another couple of days in an airtight container in the fridge.
Recipe extracted from Bake It, Slice It, Eat It by Tom Oxford & Oliver Coysh, published by Quadrille, £15. Photography by Sam A Harris.
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