Lemon and blueberry cake bars recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20 x 30cm baking tin with baking paper. In a bowl, combine the four, sugar and ½ tsp salt, stirring until there are no lumps. 
2. In another bowl, combine the yogurt, 125ml oil, zest and juice of 1 lemon and the vanilla extract until smooth. Pour over the dry ingredients and gently stir until just combined. 
3. Fold through half the blueberries, then transfer to the prepared tin. Scatter over the remaining blueberries, gently poking some into the mixture a little. 
4. Bake on the middle shelf of the oven for 50 mins or until golden and a skewer inserted into the centre comes out clean. 
5. Leave the cake to cool for 30 mins in the tin before removing and cooling on a wire rack. Meanwhile, mix the remaining lemon zest, juice and the icing sugar to make a thick icing.
6. Drizzle the cake with the icing and leave to cool completely before cutting into bars. Store in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days. 

Freezing and defrosting guidelines

Slice into portions, then wrap well in baking paper and foil. Defrost at room temperature for 2-3 hrs. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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