Meringue Topped Blueberry Squares
1 hr 15 min.
- For the cake
- 1 ½ cups self-rising flour (sifted)
- ¾ cup softened butter
- 1 tsp ground cinnamon
- ¾ cup superfine caster sugar
- 3 eggs
- 1 unwaxed lemon (finely grated zest and juice)
- 2 cups Blueberries
- For the meringue topping
- 2 egg whites
- ½ cup superfine caster sugar
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm| 9" square baking tin and line the base with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs, one at a time, beating well until blended. Sift in the flour and fold in gently, then stir in the lemon zest and juice.
Spoon the mixture into the tin. Level the surface with the back of a spoon and scatter over the blueberries.
Bake for 35 minutes then remove from the oven and set aside to cool slightly.
For the meringue: whisk the egg whites until stiff. Add the sugar to the mixture a spoonful at a time, whisking continuously.
Spread or pipe the meringue on top of the blueberries and cook for a further 10-15 minutes, until the meringue is golden. Cool in the tin, then cut into squares to serve.