Blueberry Slice is a quick and easy sweet treat! In under an hour and using only one bowl we bring together this moist, juicy and delicious delight. Perfect for morning tea, in the lunch box or after dinner dessert we combine a simple batter and fill it with sweet lemon, plump blueberries and fluffy coconut. It is a great recipe that doesn't take too long to make and bake so you can whip it out of your sleeve quickly as needed.
Recipes like the Blueberry Croissant Bake and Blueberry Banana Oatmeal Muffins delight in plump juicy berries.
The Raspberry White Chocolate Blondies and Raspberry Pancakes offer a similar option using raspberries in place of blueberries.
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🤍 Blueberry Slice
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients.
- One bowl.
- No electric beaters.
- Stir and bake.
- Dusted with icing sugar so no time consuming top layer.
🥗 Ingredients
The photo below is to show you everything you need to make the blueberry slice recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Vanilla.
- Butter: unsalted is recommened.
- Lemon: we use both the lemon zest and lemon juice of a whole lemon to embrace a lemon slice flavor profile.
- Blueberries: I use frozen blueberries, fresh ones can also be used.
- Eggs: free range of course.
- Coconut: desiccated coconut.
- White sugar.
- Plain flour.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Blueberries: you can use raspberries (fresh or frozen) in place of the blueberries.
👩🍳 How to Make Blueberry Slice
To make this blueberry slice we start by melting the butter. As you can see below, we add it to a heatproof jug then we use the microwave.
🍳 Instructions
- Melt the butter (Photo 1)
- Add the sugar to a bowl (Photo 2)
- Combine then add vanilla (Photo 3)
- Add the eggs (Photo 4)
Use high heat and 30 second increments to melt the butter in the microwave. Add the white sugar to a large bowl and then pour the melted butter over the top.
Use a spatula to combine and then add the vanilla. Stir again to combine.
Next add the eggs like you see me doing in the photo above.
- Combine (Photo 5)
- Add the flour (Photo 6)
- Combine (Photo 7)
- Add the coconut (Photo 8)
Stir the batter gently after adding the eggs. Then add in the flour and stir again to combine.
Next add the coconut like you see me doing in the photos above and the stir to fold this in.
- Zest the lemon (Photo 9)
- Juice the lemon (Photo 10)
- Add the zest and juice (Photo 11)
- Add the blueberries (Photo 12)
Now we zest the lemon and then slice it in half and juice it.
Once done add both the zest and juice to the wet batter and stir to combine.
Next add the blueberries like you see in the photo above. Once added, gently stir to fold these in.
- Spread the batter into the prepared pan (Photo 14)
Next spread the raw slice across the base of the baking dish like you see in the photo above.
Now are are ready to bake our slice!
Place the baking dish into the oven (uncovered, middle shelf) and let it bake for 40 mins or until a skewer inserted into the middle comes out clean with only a few dry crumbs.
Once it is cooked through use oven mitts to remove the baking dish, set it on a heatproof surface and let it cool.
🍽 Serving Suggestions
I like to dust this slice with icing sugar. It takes all of about 5 seconds and then it is 'decorated'. You don't then have to melt chocolate, make an icing or wait for anything to set. Plus this simple finishing touch keeps with the essence of the recipe in whipping up a delightful blueberry slice that needs only minimal effort.
A dollop of cream or ice cream won't go astray and if you want to add some more blueberries for serving be my guest 😇.
👍 How to Guide
How to Store
Cut the slice into portions. Then store these portions in a sealed, airtight container in the fridge. They can be kept for 3 days and serve as is or warmed through.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Baking paper: when lining the baking dish with baking paper (parchment paper) I use a little olive oil spray to help it stick.
- Fresh lemons: have an abundance of fresh lemons and need to use them up? Then you might like to try the Lemon Pancakes.
- Love baking? Then you might like the Mini Shortbread Cookies, Macadamia Nut Shortbread or Cheese Shortbread which has a unique savoury flavor profile.
🤓 Blueberry Slice FAQ's
Yes, you can absolutely use fresh blueberries.
Yes you can use raspberries (fresh or frozen) in place of the blueberries.
Yes you can. Let the slice fully cool, then wrap individual portions in cling wrap and stack in the freezer. The slice can be frozen for up to 3 months. It then needs to be thawed before consuming.
😍 More Easy Bake or No Bake Recipes
If you enjoy baking (same here!) or simply spending some time in the kitchen away from work and as a way to relax then I have some more ideas that you might like to try. These recipes have been chosen as they have a wide variety of tastes, textures and methods.
- Cake recipes: Lemon Polenta Cake, Orange Polenta Cake.
- Chocolate recipes: Tim Tam Slice, Baileys Pudding, Chocolate Self Saucing Pudding.
- More fruit recipes: Slow Cooker Apple Cake, Apple Crumble Tartlets, Apple Cinnamon Blondies.
- Blondies: Oreo Blondies, White Chocolate Macadamia Blondies, Birthday Cake Blondies, Butter Pecan Blondies, M And M Blondies.
It is time to get our blueberry slice on my friend! You can also find all of my baking recipes or desserts in the one spot.
Adrianne
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📖 Recipe
Blueberry Slice
Ingredients
- 250 grams/2 sticks butter unsalted, Note 1
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 4 large eggs free range, Note 2
- 1 ½ cups plain flour
- 1 cup desiccated coconut
- 1 large lemon zest and juice of
- 1 cup blueberries Note 3
To decorate
- icing sugar
Instructions
- Preheat oven: to 180°C / 350-375°F / Gas Mark 4-5.
- Slice tray or baking dish: lightly grease a square (24 x 24 cm or 9.4 inch) baking dish with cooking spray and then line it with 2 overlapping sheets of baking paper with a 1-2 inch overhang on each side.
- Butter mixture: add the butter to a microwave safe jug. Then melt using high heat in 30 second increments (will need about 1 min total) and stir gently once melted. Add the white sugar to a large mixing bowl. Pour the melted butter over the sugar then stir to combine. Add the vanilla then stir again to combine.
- Flour and coconut: next add the plain flour to the butter mixture and stir to combine. Then add the coconut and again stir to combine.
- Lemon and blueberries: next use a microplane zester to zest the lemon, then slice it in half and juice it. Add both the zest and juice to the batter and stir to combine. Add the frozen blueberries to the bowl and gently stir to fold these in.
- Oven bake: transfer the wet slice batter into the prepared baking dish. Use a spatula to spread it out evenly. Then place into the preheated oven (middle shelf, uncovered) and let it cook for 35-40 minutes or until a skewer inserted in the centre comes out dry or with only a few moist crumbs.
- Cool: use oven mitts to remove the slice from the oven and set it on a heatproof surface. Let cool. Once cool, grab the baking paper and pull it up and out of the dish. Discard the paper and then dust the slice with icing sugar. Cut into portions. Serve with a dollop of cream.
Video
Notes
- Note 1 - Butter: I chop the large block into smaller pieces before adding it to the heatproof container. I find it easiest and it melts more consistently than adding the whole block.
- Note 2- Eggs: I crack these into a small bowl and then add them to the batter. This way you can catch any egg shell before it goes into the mix.
- Note 3 - Blueberries: for convenience I use frozen blueberries. I always have them on hand in the freezer and they work perfectly. No need to rush out and get that one item ie fresh blueberries if you have frozen ones in the freezer already.
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