Soft, moist, these Lemon Blueberry Cake Bars are a fantastic dessert or mini snack! Full of juicy blueberries and lemon zest and juice, these will disappear quickly so make extras!
I really enjoy these lemon blueberry cake bars for breakfast more than dessert. The fruit makes me feel less guilty.Lemon blueberry is such a classic combination and I make tons of recipes every time blueberries are in season. This one happened by chance when I was making half a cake recipe and trying to fit it into an 8 inch cake tin. The batter remained the height of brownies but was still soft and moist, and we could taste double the blueberries in every bite!
Ingredients1/2 cup unsalted Butter at room temperature
1 zest from Lemon
1/2 cup Castor Sugar
1 Egg large
1 teaspoon Vanilla extract
2 cups All Purpose Flour / Maida divided
1/2 teaspoon Salt
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
2 cups Blueberries fresh (See Note 1)
1 cup Yogurt (See Note 2)
1 tablespoon Sugar for topping
Method* Pre-heat oven to 350F/176C. Line an 8X8 inch cake tin with parchment paper and butter the sides.
* Cream together butter, sugar and lemon zest in a bowl. Add the egg and vanilla extract and whisk till combined.
* In another bowl, whisk together 1 3/4 cup flour, salt, baking powder and baking soda.
* Add this to the wet ingredients, along with yogurt.
* Whisk till just combined.
* Toss the blueberries in 1/4 cup flour and add them to the cake batter and gently fold them.
* Pour the batter into the prepared tin, sprinkle sugar on top and bake for 30-35 minutes till a toothpick inserted into the middle comes out clean.
* Let it cool for ten minutes before slicing.