Lemon and Blueberry Tray Bake Recipe

Lemon and blueberry bars

  • makes 9
  • Easy

These simple lemon and blueberry bars are seriously moorish, gooey on the inside and crunchy on the out, the ideal summertime picnic treat

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Ingredients

  • plain flour 165g
  • salted butter 100g
  • caster sugar 50g
  • milk 1-2 tsp

Lemon and blueberry topping

  • blueberries 150g
  • caster sugar 330g
  • lemons 4, zested and juiced
  • eggs 4, beaten
  • plain flour 125g

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Butter a 22cm square baking tin and line with baking paper, leaving the ends overhanging.

  • Step 2

    Put the flour and butter in a food processor and pulse until breadcrumb texture.

  • Step 3

    Add the sugar and pulse a couple of times, then add 1-2 tsp of milk and pulse to just bring it together.

  • Step 4

    Tip out into the base of the tin and flatten out using the back of a tablespoon.

  • Step 5

    Bake for 20 minutes until golden, then cool. Turn the oven down to 180C/fan 160C/gas 4.

  • Step 6

    Whizz the blueberries to a purée in a food processor, then push through a sieve.

  • Step 7

    Put in a pan with 30g of the caster sugar and simmer until sugar has dissolved, then boil for 3-4 minutes until thickened.

  • Step 8

    Whisk the lemon zest and juice with the eggs and the rest of the sugar until light and foamy, then gradually whisk in the flour.

  • Step 9

    Pour over the base and drizzle over the blueberry purée.

  • Step 10

    Bake for 20-25 minutes, until just set. Cool completely in the tin before cutting into bars.

Additional Information

Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.

Lemon drizzle cake

Nutritional Information

  • Kcals 408
  • Fat 11.6g
  • Saturates 6.5g
  • Carbs 68.7g
  • Sugars 44.1g
  • Fibre 1.6g
  • Protein 6.3g
  • Salt 0.3g
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