Blueberry Slice

This blueberry slice is bursting with juicy blueberries, zesty lemon and coconut. It is an oven baked delight coming together in one bowl.

Prep Time10

Cook Time40

Total Time50

Course: afternoon tea, cake, slice

Cuisine: Western

Keyword: blueberry slice

Servings:

Calories: 230kcal

Author: Adrianne

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.

Nutrition