After six months of living in our new home, me and hubby felt that the house looks decent enough to invite guests over for a housewarming. So I started planning the menu which of course had to include desserts, I've been wanting to try this recipe ever since I found it. This is one of those simple recipes that cannot go wrong, so great for anyone to give it a go.
Ingredients:
Ingredients:
Base
1 cup of Sugar
3 cups of Plain Flour
1 cup/250gm Cold Butter (cut into cubes)
1 large Egg
1 teaspoon of Baking Powder
Zest of one lemon
1 teaspoon Vanilla
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Fruit Filling
4 cups Blueberries (fresh or frozen your choice, in my case I use frozen ones and they turn out perfectly)
1/2 cup of Sugar
Juice of one lemon
1 tbsp Cornflour
1 tbsp Cinnamon
Method:
Place the cubed butter and sugar into the bowl of a food processor and whizz to combine to breadcrumb texture.
Then add in the flour and baking powder and whizz again.
Add egg, lemon zest and vanilla and process one more time.
The mixture should be soft and crumbly. Divide in two portions. (If you don’t have a food processor, use a scone knife to cut the butter through the sugar and flour, or rub it together between your fingertips.)
Press one half of the dough into the bottom of a baking paper-lined 28cm x 18cm (9 inch by 13 inch) slice tin. Don’t worry if it looks a little dry.
Now mix your sugar, lemon juice and cornflour together, and then mix thoroughly through your blueberries. Tip these over the base and spread out evenly with a spoon.
Mix the cinnamon through the remaining dough and then crumble over the top of the fruit, making sure to get the mixture right to the edges.
Bake in a moderate (160 degree celcius fan-forced or 180 degree oven) for 45 minutes until golden brown.
Cool in the tin before slicing.
1 cup of Sugar
3 cups of Plain Flour
1 cup/250gm Cold Butter (cut into cubes)
1 large Egg
1 teaspoon of Baking Powder
Zest of one lemon
1 teaspoon Vanilla
\
Fruit Filling
4 cups Blueberries (fresh or frozen your choice, in my case I use frozen ones and they turn out perfectly)
1/2 cup of Sugar
Juice of one lemon
1 tbsp Cornflour
1 tbsp Cinnamon
Method:
Place the cubed butter and sugar into the bowl of a food processor and whizz to combine to breadcrumb texture.
Add egg, lemon zest and vanilla and process one more time.
The mixture should be soft and crumbly. Divide in two portions. (If you don’t have a food processor, use a scone knife to cut the butter through the sugar and flour, or rub it together between your fingertips.)
Press one half of the dough into the bottom of a baking paper-lined 28cm x 18cm (9 inch by 13 inch) slice tin. Don’t worry if it looks a little dry.
Now mix your sugar, lemon juice and cornflour together, and then mix thoroughly through your blueberries. Tip these over the base and spread out evenly with a spoon.
Mix the cinnamon through the remaining dough and then crumble over the top of the fruit, making sure to get the mixture right to the edges.
Bake in a moderate (160 degree celcius fan-forced or 180 degree oven) for 45 minutes until golden brown.
Cool in the tin before slicing.
As you can see this was a really straightforward recipe and great if you do not have time as it took me only 10 minutes to make and let the oven do the rest. My guest absolutely loved it. Like I mention earlier I use frozen blueberries and it did not compromise the taste in any way.
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