Everyone, I’ve made it back to sunny London! Yeah right. London has had some of the wettest months on record since Christmas. I seem to have missed the worst of it and brought the nicer weather back with me though, as it hasn’t rained at all in the three days I’ve been back. Touch wood it stays like this! It’s been nice to settle back into my routine and I’m only slightly jet-lagged, waking up at 5:30am the last 2 mornings. I was straight back into work today, so that should help to get my body clock back in order.
Anyway, I digress. Today I need to talk to you about this Blueberry Lemon Slice. Have you ever eaten something that tastes so good you want to gobble it all up right then and there, regardless of the calorific consequences? This slice is one of those foods that makes you want to do just that. It’s packed full of flavour, with the perfect balance of tartness and sweetness.
I’m going to go as far as saying that this slice is one of the best things I have ever tasted. I’m such a sucker for for carby, fruity sweets – pastries, pies, crumbles, tarts, slices – if it has fruit and dough in it, it’ll be on my list of favourites. I just can’t pass on fruity desserts.
This one has a great dough to fruit ratio as well. There’s not too much fruit that the dough becomes soggy and crumbly, but there’s not too much dough that it sticks to the roof of your mouth and you can’t taste the fruit. I don’t know about you, but I think that sort of stuff is important to consider when baking yummy treats!
Blueberry Lemon Slice
Makes 20 slices
Prep Time: 20 minutes
Cooking Time: 45 minutes
1½ cups caster sugar, divided
3 cups plain flour
1 tsp baking powder
¼ tsp salt
Zest and juice of one lemon
230g butter, diced
4 tsp cornflour
400g frozen blueberries
- Preheat oven to 190ºC/375ºF/Gas Mark 5. Spray a 15cm x 25cm slice pan with cooking oil spray.
- In a large bowl, add 1 cup of sugar, flour, baking powder, salt and lemon zest and stir to combine. Add in diced butter and egg and use your hands to rub butter into dry ingredients until a crumbly dough forms. Add half the dough to the prepared pan and flatten to cover the base evenly. Ensure dough is tightly packed into pan.
- In a small bowl, combine remaining sugar, cornflour and lemon juice until sugar and cornflour are dissolved. Add blueberries and mix gently. Pour blueberry mixture over base and cover evenly.
- Use your hands to evenly spread remaining dough mixture over blueberries and press very gently. Bake for approx. 45 minutes, until top is golden brown. Allow to cool fully in pan before serving.
Recipe from Smitten Kitchen, rewritten.