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Blueberry teacake squares

  • 0:15 Prep
  • 0:30 Cook
  • Makes 12 sqaures


  • 425g can blueberries, drained
  • 125g butter, softened
  • 3/4 cup caster sugar
  • 1 small orange, rind finely grated
  • 2 eggs, at room temperature
  • 1 1/2 cups self-raising flour, sifted
  • 3/4 cup lukewarm milk
  • Icing sugar, to serve
  • Cream, to serve


  • 1
    Preheat oven to 180°C. Grease and line a 3cm deep, 16cm x 25.5cm (base) lamington pan.
  • 2
    Place blueberries onto a plate lined with 2 pieces of paper towel. Set aside.
  • 3
    Using an electric mixer, beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold through flour and milk.
  • 4
    Spoon mixture into pan. Smooth top. Arrange blueberries over surface. Bake for 30 minutes or until golden and a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Lift out onto a rack to cool. Dust with icing sugar. Cut into squares. Serve with cream.

Source: taste.com.au


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