Blueberry And Lemon Tray Bake
185g butter
375ml castor sugar
5 eggs
250ml sour cream
15ml lemon rind
30ml lemon juice
5ml vanilla essence 750ml flour
20ml baking powder
2ml salt
375ml blueberries, plus extra for decoration
CREAM CHEESE ICING:
125g butter 250g cream cheese 5ml lemon juice 10ml lemon rind 500ml icing sugar
Preheat the oven to 180ºC. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Stir in the sour cream, lemon rind, lemon juice and vanilla. Sift the flour, baking powder and salt and add to the mixture. Carefully fold in the blueberries. Spoon the mixture into a greased and lined 22cmx32cm tin and bake for 40 to 50 minutes.
Cool completely. Spread with the icing and scatter over a few blueberries. Makes 20 to 30 squares.
ICING:
Cream the butter and cream cheese. Add the lemon juice, rind and icing sugar and beat to make a fluffy icing.
Toss the blueberries in flour and then add to the mixture. It prevents them from sinking to the bottom of the batter.