MAKES 16-20 210g castor sugar 1 tsp baking powder 450g cake flour

Drop of almond extract Zest and juice of one lemon 225g butter, cold and in cubes

1 large egg 280g fresh or frozen blueberries 50g sugar

2 tsp cornflour

Heat the oven to 210°C. Line a 20 x 20 cm baking sheet with baking paper. Combine the castor sugar, baking powder and flour with the salt, almond extract and lemon zest (keep the juice) and mix well. Rub in the butter until the mixture resembles rough breadcrumbs, then stir in the large egg to form a dough.


2 Divide the dough in thirds and press two thirds into the lined baking sheet. Mix the lemon juice, blueberries, sugar and cornflour together, then spread this on the dough layer.

3 Crumble the remaining dough over the berries and bake for 50 min to 1 hr or until it’s golden brown. Allow to cool completely before slicing into squares.


To temper chocolate, put about % of your chocolate, chopped, in a metal bowl and place it over a pot of simmering water. The water should not touch the bottom of the bowl. Leave the chocolate – but don’t stir – until it is % melted. Gently stir it, remove the bowl from the water, and wrap the base in a tea towel. Add the remaining chocolate, chopped. Stir until melted. Test the temperature of the chocolate – it should feel cooler than your body temperature. If it isn’t, keep stirring gently until it cools down.

Replace the blueberries with any seasonal fruit you like.

Make the most of tasty in-season berries by whipping up this moreish tray bake

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