Name: The easy blueberry slab cake you’ll want to bake on repeat
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 200g butter, at room temperature; 2/3 cup caster sugar; 1/3 cup brown sugar; 2 teaspoons vanilla bean paste; 2 eggs; 1 3/4 cups self-raising flour; 2/3 cup almond meal; 1 cup milk; 2 x 125g punnets fresh blueberries, plus extra to serve; 1/4 cup flaked almonds, toasted; LEMON ICING; 2 cups pure icing sugar; 2 tablespoons lemon juice; 1-2 teaspoons warm water

When you need a sweet treat that feeds a crowd, a slab cake is the answer. Packed with fresh blueberries and almond meal, it has a soft, moist crumb. It’s finished with lemon icing and toasted almonds.

The best part is it’s all made in a single lamington pan and cuts neatly into 16 pieces, so it’s ideal for morning teas, school fetes or when you’re asked to bring a plate.

Ingredients

200g butter, at room temperature

2/3 cup caster sugar

1/3 cup brown sugar

2 teaspoons vanilla bean paste

2 eggs

1 3/4 cups self-raising flour

2/3 cup almond meal

1 cup milk

2 x 125g punnets fresh blueberries, plus extra to serve

1/4 cup flaked almonds, toasted

LEMON ICING

2 cups pure icing sugar

2 tablespoons lemon juice

1-2 teaspoons warm water

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with two layers of baking paper.

Step 2

Using an electric mixer, beat butter, sugars and vanilla bean paste until light and fluffy. Add eggs, one at a time, beating until just combined after each addition. Add flour. Beat until just combined. Add almond meal and milk, beating until well combined.

Step 3

Fold half of the blueberries through the batter. Spoon mixture into prepared pan and level top with a spatula. Sprinkle with remaining blueberries, pressing gently into the top of the batter (the berries will sink during cooking).

Step 4

Bake for 30-35 minutes or until golden and cooked through. Cool completely in pan.

Step 5

For the lemon icing, sift icing sugar into a bowl. Stir in lemon juice and enough water to create a spreadable consistency.

Step 6

Spoon icing over cake, spreading to cover. Sprinkle with flaked almonds. Stand for 2 hours or until icing is set. Serve topped with extra blueberries.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.