Blueberry Cream Cheese Squares

It is easy and convenient to pack and carry this slice in the tin it’s baked in.

CAKE LAYER

125g butter, softened

¾ cup caster sugar

2 large free-range eggs

1 teaspoon vanilla extract

1½ cups plain flour

1 teaspoon baking powder

CREAM CHEESE LAYER

1 cup cream cheese, at room temperature ¹/ ³ cup caster sugar

1 large free-range egg

1 teaspoon vanilla extract

1 punnet blueberries

Icing sugar, to dust

Preheat the oven to 170°C (150°C fanbake). Grease a 20cm square baking tin and line with baking paper.

Cake layer: Place the butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Add the eggs, one at a time, beating until combined then beat in the vanilla.

Sift the flour and baking powder over the creamed mixture and stir to combine. Spread into the prepared tin and smooth the surface.

Cream cheese layer: In a clean bowl, beat the cream cheese on high for 1 minute. Add the sugar and beat until smooth and creamy. Add the egg and vanilla and beat just until combined. Pour the cream cheese mixture over the cake batter and smooth the surface. Scatter the blueberries evenly over the top.

Bake for 40-45 minutes or until a skewer inserted in the centre comes out with just a few crumbs. Remove from the oven and cool completely on a wire rack. Cut into squares and lightly dust with icing sugar. Makes 25 squares