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Blueberry square with passion fruit syrup

Blueberry Squares with Passion Fruit Syrup

An easy summary cake full of fruity aroma
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Servings: 9 squares
Course: Cake
Ingredients Equipment Method

Ingredients
  

Cake
  • 150 g butter softened
  • 2 eggs room temperature
  • 175 g golden caster sugar or caster sugar
  • 175 g self-raising flour sifted
  • 90 ml milk room temperature
  • 1 zest of lemon
  • 225 g blueberries
Syrup
  • 3 passion fruit
  • 3 oz icing sugar

Equipment

  • 9 inch square tin

Method
 

Making the cake
  1. Preheat oven to 190'C / 375'F / Gas Mark 5. Line the tin a 9-inch square tin.
  2. Whisk butter, eggs and sugar until pale in colour. Fold in flour gently.
  3. Stir in milk and lemon zest.
  4. Dust 175g of blueberries with a teaspoon of self-raising flour (to prevent them sinking to the bottom of the tin). Mix this into the batter then pour into the cake tin.
  5. Bake in the oven for 25-30 minutes until golden. Remove from oven and leave cool in the tin.
Making the syrup
  1. Scoop the pulp from the passion fruit into a sieve, then rub through it to extract the juice. Discard the pips.
  2. Put icing sugar and passion fruit juice in a saucepan and heat gently until sugar dissolves.
  3. Prick the warm cake with a fork all over, the spoon the syrup evenly over the surface.
  4. Leave cake to cool completely in the tin, then cut into 9 squares.
To serve
  1. Top the squares with the reserved blueberries and dust with icing sugar (pour over leftover syrup if you have any left).