Blueberry Slice

Almost every dessert we had last week had a blueberry filling. This one is really easy to make. You can serve it with some homemade custard or some ice cream whichever suits your palate. Enjoy the rest of the week!

For the Filling: combine the blueberries and water in a medium saucepan and bring to the boil. Reduce the heat and simmer covered about 5 minutes or until blueberries are tender. Mix the cornstarch and sugar in another bowl and stir into the blueberry mixture. Cook over medium heat until thickened, then cook and stir for 2 minutes. Set filling aside to cool completely.

For the cake: Sift or whisk together the flour, sugar, baking powder and baking soda (bicarbonate of soda). Rub in or cut in the butter until the mixture resembles coarse breadcrumbs.

Make a well in the centre of the flour. In another bowl, whisk together the egg, buttermilk and vanilla essence. Add the egg-mixture to the flour

and stir until just moistened (batter will be spreadable).

Spread half the mixture in the prepared pan. .

Gently spread the blueberry filling over the batter in the pan.

Until evenly spread all over

Drop the remaining batter in small mounds over the filling

For the topping: in a small bowl, stir together the flour and sugar and rub in the 2 tablespoons butter, until the mixture resembles coarse crumbs.

Sprinkle evenly over the cake.

Bake 40-45 minutes or until golden on top.

Serve warm.

Blueberry Slice

Preparation time: 35 minutes, Baking time: 40 minutes Makes; 9 slices

Blueberry filling

  • 2 cups blueberries
  • ¼ cup water
  • ¼ cup sugar
  • 2 tablespoons cornstarch (cornflour)

Cake

  • 190g (1 ½ cups, 7oz) all-purpose flour 
  • 150g (¾ cup, 5oz) sugar 
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda (bicarbonate of soda)
  • 60g (¼ cup, 2oz) cold butter, diced
  • 1 egg lightly beaten
  • ½ cup (120ml) buttermilk
  • ½ teaspoon vanilla essence

Topping

  • 40g (¼ cup) all-purpose flour 
  • 50g (¼ cup) sugar
  • 30g (2 tablespoons, 1oz) cold butter

Instructions

  1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and line the base of a shallow 8-inch square pan with overhanging parchment. Set aside.
  2. For the Filling: combine the blueberries and water in a medium saucepan and bring to the boil. Reduce the heat and simmer covered about 5 minutes or until blueberries are tender. Mix the cornstarch and sugar in another bowl and stir into the blueberry mixture. Cook over medium heat until thickened, then cook and stir for 2 minutes. Set filling aside to cool completely.
  3. For the cake: Sift or whisk together the flour, sugar, baking powder and baking soda (bicarbonate of soda). Rub in or cut in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre of the flour.
  4. In another bowl, whisk together the egg, buttermilk and vanilla essence. Add the egg-mixture to the flour and stir until just moistened (batter will be spreadable). Spread half the mixture in the prepared pan. Gently spread the blueberry filling over the batter in the pan. Drop the remaining batter in small mounds over the filling.
  5. For the topping: In a small bowl, stir together the flour and sugar and rub in the 2 tablespoons butter, until the mixture resembles coarse crumbs. Sprinkle evenly over the cake. Bake 40-45 minutes or until golden on top. Serve warm.
  6. For larger cake. double the recipe and use a 13 x 9 x 2 inch pan. Bake 45-50 minutes.

Points to Note

  1. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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