Recipe by stormylee
These squares are quick and easy to put together and taste delightful. The combination of syrup and vanilla produces a toffee-like flavour that goes very well with blueberries. The original recipe uses cultured half cream (kermaviili - fat content 12%), but you can substitute sour cream or plain yoghurt - I even used fat-free buttermilk once in a pinch! (Note: recipe ingredients have been edited as a result of sugarpea's review and kind help - thanks again!)
Top Review by sugarpea
THE best cake highlighting fresh fruit we've had all summer! Dh went back for seconds, something his vanity NEVER allows. Stormylee and I emailed a few times and figured out that US cooks need to use light or golden syrup, not molasses (just a language thing). I used golden syrup and fat free sour cream. Blueberries were out of season by the time I got to my second attempt, so I used blackberries. I got the best results by baking in a 9x9 glass pan (unless you have an 8x10; I don't), at 350°, 50-60 minutes. Killer cake!
- 100 g butter
- 200 ml golden syrup
- 2 teaspoons vanilla sugar
- 2 eggs
- 350 ml all-purpose flour
- 2 teaspoons baking powder
- 150 ml cultured half cream (kermaviili or graddfil) or 150 ml plain yogurt or 150 ml sour cream
- 300 ml blueberries
Directions See How It's Made
- Preheat oven to 175 degrees Celsius.
- Grease and flour (or line with parchment paper) a 22 x 30 cm baking dish.
- Cream butter, molasses and vanilla with electric mixer.
- Add eggs, one at a time, mix.
- Add flour and baking powder and mix.
- Add the cultured half cream, mix.
- Pour the batter into the prepared baking dish and sprinkle blueberries on top of the batter.
- Bake at 175 C for 30 minutes.
- Let cool before cutting into squares.