Entertaining & Food
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Blueberry & Passionfruit Drizzle Squares



makes 9 squares

Scant 3/4 cup butter,softened plus extra for greasing

2 eggs

Generous 3/4 cup superfine sugar

1 1/4 cups self-rising flour, sifted

1/3 cup milk

Finely grated zest of 1 lemon

1 1/2 cups blueberries


4 ripe passionfruit

1 cup confectioners’ sugar, plus extra, sifted , for dusting


Preheat the oven to 375F / 190C .Grease  and line the bottom of a 9-inch/23-cm square cake pan.

Whisk the  butter, eggs, and sugar until pale and fluffy.Fold in the flour lightly and evenly.

Stir in the milk, lemon zest, and 1 1/4 cups of the blueberries. Spread into the cake pan.

Bake in the preheated oven for 25-30 minutes, until firm and golden brown. Remove from the oven and left cool in the pan.

Meanwhile, make the syrup. Scoop the pulp from a passionfruit and rub through a strainer. Discard the pips.

Place the confectioners’ sugar and passionfruit juice in a saucepan and heat gently, stirring, until the sugar dissolves.

Prick the warm cake with a fork, and spoon the syrup evenly over the surface.

Let the cake cool completely  in the pan, then cut into 9 squares.

Top the squares with the reserved blueberries and dust with confectioners’ sugar before serving.

Enjoy !!!

Photo: Monica Melsness

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