Meringue Topped Blueberry Squares

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Meringue Topped Blueberry Squares
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Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1113
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,113 kcal(53 %)
Protein16.27 g(17 %)
Fat51.53 g(44 %)
Carbohydrates149.12 g(99 %)
Sugar added84.68 g(339 %)
Roughage3.53 g(12 %)
Vitamin A557.2 mg(69,650 %)
Vitamin D2.02 μg(10 %)
Vitamin E7 mg(58 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.7 mg(64 %)
Niacin6.08 mg(51 %)
Vitamin B₆0.09 mg(6 %)
Folate172.4 μg(57 %)
Pantothenic acid0.49 mg(8 %)
Biotin2.23 μg(5 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C19.8 mg(21 %)
Potassium206.43 mg(5 %)
Calcium250.84 mg(25 %)
Magnesium22.12 mg(7 %)
Iron3.48 mg(23 %)
Iodine72.98 μg(36 %)
Zinc0.63 mg(8 %)
Saturated fatty acids30.11 g
Cholesterol300.12 mg
Author of this recipe:
How healthy are the main ingredients?
cinnamonegglemon

Ingredients

for
9
For the cake
1 ½ cups
¾ cup
softened butter
1 teaspoon
ground cinnamon
¾ cup
superfine caster sugar
3
1
unwaxed lemon (finely grated zest and juice)
2 cups
For the meringue topping
2
½ cup
superfine caster sugar

Preparation steps

1.
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.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
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.
4.
Spoon the mixture into the tin. Level the surface with the back of a spoon and scatter over the blueberries.
5.
Bake for 35 minutes then remove from the oven and set aside to cool slightly.
6.
For the meringue: whisk the egg whites until stiff. Add the sugar to the mixture a spoonful at a time, whisking continuously.
7.
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.