Perfectly golden pastry bursting with bright, juicy blueberries and a tangy lemon glaze, this simple slice is a guaranteed family favourite!

20 min
30 min



  1. 120g butter, softened
  2. ⅔ cup (150g) caster sugar
  3. ½ tsp salt
  4. 1 tsp Queen Vanilla Bean Paste
  5. 2 large eggs
  6. 1 ½ cups (225g) plain flour


  1. 2 cups (250g) fresh or frozen blueberries
  2. 2 cups (250g) fresh or frozen blackberries
  3. Sprig of rosemary
  4. 2 tbsp lemon juice
  5. 1 tbsp sugar
  6. 1 tsp Queen Vanilla Bean Paste
  7. 2 tbsp water
  8. 1 tbsp corn flour


  1. ½ cup (75g) powdered sugar
  2. 2-3 tsp lemon juice

Method - Dough

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease and line a 16cm x 26cm slice tin with baking paper.

  2. Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, salt and Vanilla Bean Paste until light and fluffy.

  3. Step 3

    Add eggs one at a time until combined. Add flour and mix until just incorporated.

  4. Step 4

    Reserve 1 cup of the dough and set aside. Smooth remaining dough into prepared tin.

Method - Filling

  1. Step 1

    In a medium saucepan, combine blueberries, blackberries, rosemary, lemon juice and sugar. Bring to a boil over a medium heat. Reduce heat and simmer, stirring, until the berries soften and mixture begins to thicken.

  2. Step 2

    Whisk water and corn flour in a small bowl and add to berry mixture. Simmer for 30 seconds, stirring constantly. Remove from heat and remove rosemary sprig. Allow to cool completely.

  3. Step 3

    Spread filling over the base and drop spoonful’s of the reserved dough over filling. Bake for 25-30 minutes or until golden. Allow to cool completely.

Method - Glaze

  1. Step 1

    Place all the ingredients in a small bowl and whisk too combine. Drizzle over cooled slice. Cut into squares to serve.

Recipe Tips:

Fresh or frozen mixed berries can be substituted for the blueberries and blackberries.

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