Julie Le Clerc: Lemon Blueberry Slice

125g butter, softened

3/4 cup caster sugar

finely grated zest of 1 lemon

2 small eggs

1/2 cup sour cream

1 1/2 cups self-raising flour, sifted

1 cup blueberries, fresh or frozen


LEMON ICING:

25g softened butter

2 cups icing sugar

Juice of 2 lemons


Makes 18


1. Preheat oven to 175C on fan bake. Line a 17x27cm slice tin with non-stick baking paper, allowing an overhang.

2. Beat butter, sugar and lemon zest in a bowl until pale and creamy. Beat in eggs and sour cream. Gently stir in flour to just combine. Spread into the prepared tin. Scatter blueberries over surface.

3. Bake for 45 minutes, or until firm and golden brown. Remove to cool completely before icing.

4. To make icing, beat butter with icing sugar and lemon juice until creamy then spread over surface of slice. Cut into squares or diamonds to serve. Lasts 2-3 days.

Tip: Wrap individual slices in plastic wrap and freeze (some can be frozen for two months). These individual serves are perfect to pack, still frozen, in lunchboxes as they defrost by lunchtime.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc