This is one of the easiest cake to make if you have a lot of blueberries to use up. (Although that never happens in this house as all the kids are eating them by the punnets)
If you can’t source passion fruit, you can skip the syrup and it is still a very yummy cake for the afternoon. (Or you can replace passion fruit with lemon!) But passion fruit has this amazing aroma that makes you feel like you’re on holiday, which is what we’re all after being stuck at home!
Blueberry Squares with Passion Fruit Syrup
- 9 inch square tin
- 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
- 3 passion fruit
- 3 oz icing sugar
Making the cake
- Preheat oven to 190'C / 375'F / Gas Mark 5. Line the tin a 9-inch square tin.
- Whisk butter, eggs and sugar until pale in colour. Fold in flour gently.
- Stir in milk and lemon zest.
- 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.
- Bake in the oven for 25-30 minutes until golden. Remove from oven and leave cool in the tin.
Making the syrup
- Scoop the pulp from the passion fruit into a sieve, then rub through it to extract the juice. Discard the pips.
- Put icing sugar and passion fruit juice in a saucepan and heat gently until sugar dissolves.
- Prick the warm cake with a fork all over, the spoon the syrup evenly over the surface.
- Leave cake to cool completely in the tin, then cut into 9 squares.
- Top the squares with the reserved blueberries and dust with icing sugar (pour over leftover syrup if you have any left).