Lemon and Blueberry Squares
These Lemon and Blueberry Squares are the ultimate easy traybake. They're zesty, fruity, finished with a tangy lemon glaze, and ready in under an hour!
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NutritionPer Serving
- Fat6.2g
- Saturates1.4g
- Carbs32g
- Sugars3.3g
- Protein3.2g
- Calories137
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You know those bakes that just disappear the second you cut into them? These Lemon and Blueberry Squares are exactly that.
You wouldn’t believe how easy they are to make, a proper “throw it all together and hope for the best” traybakes that somehow turn out brilliantly every single time. No faff or fancy steps… just a soft, lemony sponge studded with juicy blueberries that burst as they bake (the best bit, if you ask us!).
The lemons add a fresh, tangy hit that stops things from feeling too sweet, and then you’ve got that drizzle of sharp, sugary icing on top. It sinks in just enough to make every bite a little bit sticky, a little bit zingy, and very hard to stop at just one! And at just 137 calories per square, maybe you’ll have room for two.
What diets are these Lemon and Blueberry Squares suitable for?
This Lemon and Blueberry Squares are suitable for those following a vegetarian diet.
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Lemon and Blueberry Squares?
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You’ll need a mixing bowl, electric whisk, small bowl, and a rectangular baking tin to make this recipe. If you don’t have these already, not to worry, we’ve popped some links below. As for the ingredients, you’ll find everything on your local supermarket shelves.
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If you don’t have a mixing bowl, you can find a set like these easily online (you could also use one of these as your small bowl): 
If you don’t have an electric whisk, you can find one easily like this online: 
If you don’t have a rectangular baking tin, you can find one like this easily online: 
How many calories are in these Lemon and Blueberry Squares?
There are only 137 calories in just one of these Lemon and Blueberry Squares, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C and line the tin with non-stick baking paper.
Step 2
Sift the flour into a large mixing bowl. Add the sweetener, reduced-fat spread, eggs, lemon zest, and juice of one of the lemons. Beat with an electric hand mixer for 1-2 minutes — until smooth, creamy, and fully combined.
Step 3
Pour the cake batter into the tin and then drop the blueberries on to the top of the cake batter. Place the tin into the oven and cook for 25 minutes, until lightly golden brown and risen. Test that the cake is cooked by inserting a skewer into the centre of the cake. The skewer should come out clean.
Step 4
Leave to cool in the tin for 5 minutes, then remove the cake and leave to cool completely on a wire rack.
Step 5
Add the icing sugar to a small bowl, then add the remaining lemon juice. Stir to combine. Once the cake is cool, use a pastry brush to spread the lemon and icing juice mixture on top of the cake.
Step 6
Cut the cake into 12 equal squares and serve!
What could I serve with these Lemon and Blueberry Squares?
We love a Lemon and Blueberry Square all on its own, with a bit of slimming-friendly cream, or you could serve it with lots of different slimming-friendly options! Here are some ideas:
How do you know when these Lemon and Blueberry Squares are cooked?
You can tell these Lemon and Blueberry Squares are cooked when they’ve risen and they’re lightly golden brown all over (this should take around 25 minutes in your oven). You make sure they’re ready by inserting a skewer into the centre of the cake — the skewer should come out clean.
As per UK food safety guidelines, always cook food until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Lemon and Blueberry Squares in the fridge?
Once you’ve served up your Lemon and Blueberry Squares, they’re best enjoyed within a few hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Lemon and Blueberry Squares in the fridge for approximately 3 days or so.
Can I freeze Lemon and Blueberry Squares?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze them as soon as they’re cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what they are, and on what date you put them in the freezer!
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Lemon and Blueberry Squares
These Lemon and Blueberry Squares are the ultimate easy traybake. They're zesty, fruity, finished with a tangy lemon glaze, and ready in under an hour!
-
Prep Time
12 MINS
-
Cook Time
25 MINS
- KCals 137
- Carbs 32G
Instructions
- Preheat the oven to 180°C and line your tin with non-stick baking paper.
- Sift the flour into a large mixing bowl. Add the sweetener, reduced-fat spread, eggs, lemon zest, and juice of one of the lemons. Beat with an electric hand mixer for 1-2 minutes — until smooth, creamy, and fully combined.
- Pour the cake batter into the tin and then drop the blueberries on to the top of the cake batter. Place the tin into the oven and cook for 25 minutes, until lightly golden brown and risen. Test that the cake is cooked by inserting a skewer into the centre of the cake. The skewer should come out clean.
- Leave to cool in the tin for 5 minutes, then remove the cake and leave to cool completely on a wire rack.
- Add the icing sugar to a small bowl, then add the remaining lemon juice, and stir to combine. Once the cake is cool, use a pastry brush to spread the lemon and icing juice mixture on top of the cake.
- Cut the cake into 12 equal squares. Serve!
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