Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

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!)

Ingredients Nutrition


  1. Preheat oven to 175 degrees Celsius.
  2. Grease and flour (or line with parchment paper) a 22 x 30 cm baking dish.
  3. Cream butter, molasses and vanilla with electric mixer.
  4. Add eggs, one at a time, mix.
  5. Add flour and baking powder and mix.
  6. Add the cultured half cream, mix.
  7. Pour the batter into the prepared baking dish and sprinkle blueberries on top of the batter.
  8. Bake at 175 C for 30 minutes.
  9. Let cool before cutting into squares.


Most Helpful

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!

sugarpea September 11, 2003

Good and easy-to-make cake. I used frozen fruit (blueberries and cherries) and instead of the golden syrup I used light corn syrup and honey to equal suggested amount. I cooked this in an 8 x 8 pan but because of the frozen fruit and my fincky oven I cooked it about 70 minutes. Thanks for sharing!

ellie_ July 12, 2004

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