makes 9 squares
Scant 3/4 cup butter,softened plus extra for greasing
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.
Photo: Monica Melsness