Lemon Blueberry cake

This slab cake is so quick and easy to make and ideal to use the glut of seasonal blueberries . It’s also made with sour cream which give the cake a lovely texture 


125g butter

250ml castor sugar

2 eggs

Grated rind of 1 lemon 

375ml self raising flour

3 ml baking powder

125ml sour cream

60ml fresh lemon juice

1 Punnet blueberries


375mk icing sugar

15g softened butter

30ml fresh lemon juice


Cream the butter and castor sugar until light and fluffy . Add the eggs one at a time beating after each addition. Add in the lemon rind. Agh the flour, baking powder, sour cream and lemon juice and mix until smooth. Spread the mixture into a lined and greased brownie pan about 17x23cm. Scatter over the blueberries. Bake at 180C for about 30-40 minutes or until a skewer inserted into the mixture comes out clean . Remove from the oven and cool completely . 

Icing : combine all the ingredients and mix until smooth and a thick icing is formed . Spread over the slice and allow to set. 

Remove from the pan and serve cut into squares 

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