LEMON BLUEBERRY SLICE
SERVES 12-16 PREP AND COOK TIME 45 MINUTES
125g unsalted butter, at room temperature 1 cup (220g) caster sugar 2 eggs ½ cup (40g) desiccated coconut 1 lemon, rind finely grated and juiced 1½ cups (225g) self-raising flour 1 cup (250ml) milk 125g fresh blueberries 1 cup (160g) icing sugar Extra blueberries, for decorating
1 Preheat the oven to 180°C (160°C fanforced). Grease and line a 20cm x 30cm lamington pan. 2 In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 3 On low speed, add the coconut and lemon rind, then half the flour and half the milk. Scrape down sides of bowl and add the remaining flour and milk. 4 Spread the batter into the prepared pan. Sprinkle the blueberries over the top, pressing them gently into the batter. Level the mixture with the back of a spoon. 5 Bake for 30 minutes or until browned lightly and springy to touch. Cool for 10 minutes then turn out onto wire rack to cool. 6 For the icing, combine the sifted icing sugar and approximately 2 tablespoons of lemon juice. Stir to combine and remove any lumps. When the cake is completely cold, drizzle the icing over cake and decorate with extra blueberries. Uniced cake suitable to freeze. Not suitable to microwave.