Lemon & Blueberry Squares

The use of sunflower oil instead of butter for this cake means it is lovely & moist....& very moreish!


Makes 12 squares approx 25p each


Prep time 20 mins Cooking time 30 mins




3 eggs

150ml sunflower oil

175g caster sugar

zest of 2 lemons

225g self raising flour

1tsp baking powder

125g blueberries



Pre-heat the oven to Fan180C/200C/Gas 6.

Line a 18x28x4cm rectangular cake tin with baking paper.

Place the eggs, oil, sugar & lemon zest into a bowl & whisk until just mixed.




Mix the baking powder into the flour then add to the egg mixture. Mix together until smooth.

Gently fold in the blueberries.


Pour into the prepared cake tin, then place in the oven for 30 minutes or until well risen & a skewer or tip of a sharp knife inserted comes out clean.

Cool in the tin for 5 minutes then turn out on to a wire rack.

                       Cut into 12 squares & get the kettle on!




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