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Lemon & blueberry squares

25-30 min Cook
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Bright, zesty, and oh-so-delicious, these Lemon & Blueberry Squares with poppy seeds are the perfect treat for any occasion. Made with the newly launched Gem Sugar Stevia Blend, they strike the ideal balance between indulgence and guilt-free enjoyment, using just half the sugar of traditional recipes. Topped with creamy yogurt and a sprinkle of poppy seeds, every bite is a delightful harmony of tangy lemon, juicy blueberries, and a satisfying crunch. A dessert that’s as beautiful as it is delicious!

Curious to learn more about our Sugar Stevia Blend? Click here.

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Lemon & blueberry squares

Lemon & blueberry squares

agnesgempackfoods-ie
prep time
15 mins + chill overnight
cooking time
25-30 min
servings
6-8
total time
45 min + prep

Equipment

  • sieve

  • linen tea towel

  • bowls

  • 9 x 9 inch square baking tin

  • parchment paper

  • electric mixer

  • cooling rack

  • spoon or palette knife

Ingredients

  • For the cake:

  • 270g Gem Plain flour

  • 2 ½ tsp Gem Baking Powder

  • ¼ tsp bread soda

  • 1 tbsp poppy seeds

  • ½ tsp salt

  • ½ cup butter, at room temperature

  • 3 tbsp olive oil

  • 150g Gem Stevia Blend

  • Zest of 3 lemons

  • Juice of half a lemon

  • 60g sour cream

  • 3 large eggs

  • 168g buttermilk

  • 150g fresh blueberries

  • For the topping:

  • 240g full-fat Greek yoghurt

  • 30g Gem Stevia Blend

  • 1 tsp vanilla extract

  • To decorate:

  • Lemon slices

  • Poppy seeds

Instructions

1
To make the topping, line a sieve with a clean linen tea towel. Sit the sieve over a bowl, add the yoghurt and refrigerate overnight.
2
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 9 x 9 inch square baking tin with butter and line with parchment paper.
3
Sift the flour, baking powder, and bread soda into a bowl. Add in the poppy seeds and salt. Set aside.
4
Beat the butter, oil and sugar in an electric mixer until light and fluffy.
5
Add the lemon zest, lemon juice, and sour cream and mix until combined.
6
Add the eggs, one at a time and mix on medium speed until combined.
7
Mix in half the flour mixture and half of the buttermilk on low speed until almost combined.
8
Add the remaining flour and buttermilk and mix again on low speed to combine.
9
Toss the blueberries in a tsp of flour, and fold them into the batter gently.
10
Pour the batter into the prepared tin and bake it for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
11
Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
12
To finish making the topping, add yoghurt, Stevia Blend and vanilla extract to the bowl of an electric mixer fitted with a paddle attachment and beat on high until smooth and creamy. Take care to scrape down the sides.
13
To decorate, spread the topping over the cake using a spoon or palette knife. Cut the cake into squares and decorate with lemon slices and extra poppy seeds. Refrigerate the squares until you’re ready to eat them.
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