I came across this recipe in one of the weekend papers a few weeks back, I tore it out so now no longer know who’s recipe it is! I changed very little except to use more lemon in both the base and the blueberry topping as I love the tanginess the lemon brings.
It is a quick two step recipe which appeals hugely to me and was a very popular addition to our holiday picnics.
I’ve been lucky to access locally grown Derryvilla Blueberries and their flavour is amazing, so if possible use locally grown blueberries and you will definitely see the benefits.
For the Base
380g plain flour
225g cold butter cubed
Finely grated zest and juice of 1 lemon
1 tsp of baking powder
Pinch of Salt
225 g sugar
1 Egg lightly beaten
1 tsp of Vanilla Extract
For Blueberry topping
1 tbsp. cornflour
Zest and Juice of 1 lemon
Preheat oven to 180
Grease and line an 8 inch square tin with parchment paper
Place butter, flour zest and juice of lemon, baking powder,sugar and salt in food processor and blitz to combine, add egg and vanilla extract and blitz again to form a crumbly dough, ensure you don’t overwork to dough.
Place half to dough in the prepared tin and use your hands to press it into the base.
Mix the sugar lemon juice, zest and cornflour together in a bowl and gently stir in the blueberries, mix to ensure they are coated.
Pour this over the dough base but leave a small gap all around the edge.
Next loosely crumble the remaining dough over the top of the blueberries.
Place in preheated oven for about 40 mins until the top is golden.
Allow to cool fully before cutting into squares.
These are great on their own or also work will with some Glenisk Crème Fraise on the side.
They will happily keep for 4/5 days in the fridge.