Lemon, Blueberry & Cream Cheese Squares

• porce: Makes a 9 inch square ca

Ingredience

FOR THE CAKE

125g full fat cream cheese

200g granulated sugar

3 eggs

zest and juice of 2 lemons

150g self-rising flour (or 150g all-purpose flour plus 1½ tsp baking powder)

a pinch of table salt

60g unsalted butter, melted

60g whole lemon marmaladE

FOR THE TOPPING

200g blueberries

20g granulated sugar

Pokyny

Preheat the oven to 375°F/350°F convection.

Butter and line a 9” square cake tin.

Place the cream cheese and sugar in a mixer with a paddle attachment (or fold together by hand with a spatula) and cream until they are combined and the sugar has dissolved.

Mix in the eggs one by one, followed by the lemon zest and juice.

Add the flour and salt, and stir to combine.

Finally fold in the melted butter and marmalade.

Mix half the blueberries into the batter, then transfer to the tin.

Top with the remaining blueberries and sprinkle with the sugar.

Bake for 20 minutes

Then turn the tin around for an even bake and leave for a further 15-20 minutes until the cake is golden and the blueberries have started to explode.

Allow to cool in the tin before cutting the cake into squares. This keeps well for a couple of days at room temperature and about 4 days if kept in the fridge.

Poznámky

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer