Recipes From Down Under

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Blueberry Squares November 16, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 3:22 PM
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Lemon Blueberry Squares:



  • 2 cups flour, plus 5 tablespoons
  • 1/2 cup powdered sugar, plus some for sprinkling
  • 1 cup butter, melted
  • 2 tablespoons vanilla, divided
  • 4 eggs
  • 2 cups sugar
  • 8 tablespoons fresh lemon juice (about 2 large lemons)
  • 1/2 cup blueberries (I used frozen)
  • 1 teaspoon baking powder
  • Pinch of salt


Preheat oven to 350 degrees.

Grease a 9×12 baking pan with cooking spray or butter.

First prepare the crust by, combing 2 cups of flour, 1/2 cup of powered sugar, butter and 1 tablespoon vanilla. Mix all ingredients well and press into the baking pan. Bake for about 20 minutes or until the edges of the crust are golden brown. Allow time to cool.

For the filling, combine the eggs, granulated sugar, lemon juice and salt. Whisk together. Add remaining flour, baking powder and vanilla. Stir well. Add blueberries and combine. Pour mixture over the cooled crust and bake for about 30 minutes. Check after 30 minutes and if still really jiggly, then bake for another 5 minutes or until the top is a nice golden brown colour. Make sure it is fully baked over wise the inside will be runny.

Once removed from the oven sprinkle all over with the powdered sugar. Cut into squares once cooled.

Adapted from foodnetwork.




Blueberry Pie September 22, 2010

Filed under: Dessert — Aussies Kitchen @ 8:35 AM
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Delicious, sweet and just the right amount of tart. I really wanted to make a cherry pie that day but I couldn’t find any fresh cherries at the store so I thought hmmmmm what about a blueberry pie. I didn’t even use a recipe for this, I just threw things together and it turned out wonderful. Very quick and easy to make.

Blueberry Pie:


  • 2 pie crusts, thawed
  • 3 pints of fresh blueberries, about 3 cups worth
  • Juice from 1 lemon
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • Milk or egg wash for crust.
  • Extra sugar and cinnamon for top of crust


Pre heat oven to 350 degrees.

In a bowl combine the blueberries, lemon juice, sugar, cornstarch and cinnamon. Mix well. But be careful not to burst the blueberries open. Pour blueberry mixture into one pie crust. Cover the pie with the second pie crust. You can cover the whole thing or do the lattice top. If you cover the whole pie, as I did for this one, make sure you cut a few slits in the top to allow steam to escape.

Apply milk or egg wash to the crust and then sprinkle generously with sugar and cinnamon.

Bake for about 20-30 minutes or until crust is golden brown and the juices are bubbling.


It’s a Bundt Cake!! May 17, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 6:21 PM
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I’m not a big cake eater because they are normally too sweet, but this bundt cake was to die for. The flavour of the tart lemon and blueberries really made a flavour explosion in your mouth. The below recipe is exactly how I made it. I modified the original recipe by adding more lemon rind, vanilla and blueberries. If I were to make it again I would probably add one more tablespoon of lemon rind and another pack of fresh blueberries.

Lemon Blueberry Bundt Cake:


  • Cooking spray
  • 2  tablespoons  granulated sugar
  • 3  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1 3/4  cups  granulated sugar
  • 1/4  cup  butter, softened
  • 4  tablespoons  grated lemon rind
  • 4  large eggs
  • 2 tablespoons  vanilla extract
  • 1  (16-ounce) container sour cream
  • 2  packs of  fresh blueberries


Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

Combine flour, baking powder, baking soda, and salt, stirring with a whisk until combined.

Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.


  • 2 cups of powdered sugar
  • 5 tablespoons of fresh lemon juice