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.

myfavouritepastime.com

.

Author: Liz

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

8 thoughts

  1. We visit a Pick Your Own blueberry farm weekly during the summer season and am always on the watch for a yummy home-style dessert. I prepared this dessert yesterday, and it was thoroughly enjoyed!!! From the first taste-15 minutes after it came out of the oven-to the last bite-after midnight, chilled from the fridge, it was DELICIOUS!!! Your Slice recipe has a permanent place in our families recipe box. Thank you.

    1. Sorry for not responding earlier. I have been away. I am so thrilled to hear you prepared the dessert a few days ago and even more thrilled that it was thoroughly enjoyed. Thanks you so much for the feedback and thank you so much for baking from myfavouritepastime. It’s always a pleasure to hear someone cooked or baked and enjoyed. Have a pleasant week and hope you visit my blog again.
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.