Lemon blueberry cake bars

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 180
  2. 2Preheat oven to 180
  3. 3Preheat oven to 180
  4. 4Line an 8” square pan.
  5. 5Line an 8” square pan.
  6. 6Line an 8” square pan.
  7. 7In a bowl sieve flour, baking powder, baking soda & salt.
  8. 8In a bowl sieve flour, baking powder, baking soda & salt.
  9. 9In a bowl sieve flour, baking powder, baking soda & salt.
  10. 10In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy.
  11. 11In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy.
  12. 12In a separate bowl cream butter & sugar using electric hand mixer until light and fluffy.
  13. 13Add eggs one at a time, mix well.
  14. 14Add eggs one at a time, mix well.
  15. 15Add eggs one at a time, mix well.
  16. 16Mix in lemon zest & lemon juice.
  17. 17Mix in lemon zest & lemon juice.
  18. 18Mix in lemon zest & lemon juice.
  19. 19Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold.
  20. 20Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold.
  21. 21Add dry ingredients and milk+ yogurt mixture in wet ingredients in batches, gently fold.
  22. 22Toss blueberries in a little flour, fold into batter.
  23. 23Toss blueberries in a little flour, fold into batter.
  24. 24Toss blueberries in a little flour, fold into batter.
  25. 25Pour into pan, spread evenly.
  26. 26Pour into pan, spread evenly.
  27. 27Pour into pan, spread evenly.
  28. 28Bake for 30–40 mins or until a toothpick comes out clean.
  29. 29Bake for 30–40 mins or until a toothpick comes out clean.
  30. 30Bake for 30–40 mins or until a toothpick comes out clean.
  31. 31Cool, then drizzle with lemon glaze and blue berry sauce.
  32. 32Cool, then drizzle with lemon glaze and blue berry sauce.
  33. 33Cool, then drizzle with lemon glaze and blue berry sauce.

Ingredients

  • 200 g caster sugar
  • 200 g caster sugar
  • 200 g caster sugar
  • 115 g unsalted butter (room temp)
  • 115 g unsalted butter (room temp)
  • 115 g unsalted butter (room temp)
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 205 g all-purpose flour
  • 205 g all-purpose flour
  • 205 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 80 g Greek yogurt
  • 80 g Greek yogurt
  • 80 g Greek yogurt
  • 30 g milk (or)water
  • 30 g milk (or)water
  • 30 g milk (or)water
  • 150 g fresh blueberries
  • 150 g fresh blueberries
  • 150 g fresh blueberries
  • 60 g powdered sugar
  • 60 g powdered sugar
  • 60 g powdered sugar
  • 2 tbsp lemon curd
  • 2 tbsp lemon curd
  • 2 tbsp lemon curd
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • Blueberry sauce
  • Blueberry sauce
  • Blueberry sauce

Equipment

8 Pinch