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During July and August, the majority of blueberries available at M&S are British – so it’s a great time to get your hands on home-grown produce. And as always at M&S, the focus is on freshness to ensure superior quality and excellent taste. A great source of vitamin C, blueberries are a popular choice for the health conscious and, with their unique sweet flavour, they’re a delicious summer berry to add to desserts, smoothies and traybakes.
Ready in: 1 hour 10 minutes
Makes: 9 squares
Ingredients:
- 175g self-raising flour
- 200g unsalted butter, softened
- 2 tbsp demerara sugar
- 1 tsp ground cinnamon
- 25g toasted and skinned hazelnuts, roughly chopped
- 175g caster sugar
- 3 medium eggs
- grated zest and juice 1 lemon
- 250g blueberries
Method:
1. Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). To make the streusel topping, put 2 tbsp of the flour, 25g of the butter, the demerara sugar and cinnamon in a bowl. Rub the mixture together with your fingers until it resembles large breadcrumbs. Stir in the hazelnuts and set aside.
2. Lightly grease a 23cm square tin and line with baking paper. Put the remaining butter in a large bowl and beat in the caster sugar until pale and fluffy. Beat in the eggs, one at a time, beating well between each addition and adding a spoonful of the flour if the mixture begins to curdle. Sift in the remaining flour and fold it in, then stir in the lemon zest and juice.
3. Fold in half the blueberries and spoon the mixture into the prepared tin; level the surface with the back of a spoon. Scatter over the remaining blueberries, then top with the streusel mixture. Bake for 40-45 minutes until golden. Leave to cool in the tin for 10 minutes, then lift out and cut into 9 squares.   Â
Tips:
- Serve warm with a scoop of vanilla ice cream for a delicious summer dessert.
- To toast hazelnuts, spread out on a baking tray and bake in a preheated hot oven for 5 minutes or until toasted. Allow to cool slightly before rubbing off the skins.
Per serving: 385 calories, 22.5g fat (12.8g saturated), 0.65g salt
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Comments1
On: 8 July 2012 Permalink
I made the blueberry tray bake today and it was delicious, however the blueberries sank to the bottom. Is this how it should be. If not, any suggestions where I went wrong?
Alison from Wells