Blueberry Squares

READY IN: 1hr 15mins
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!

Ingredients Nutrition

Directions

  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.

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