Borukovy kolac (blueberry and poppy seed squares)

by Ed Halmagyi

Ingredients

  • 300g unsalted butter, softened
  • 1½ cups caster sugar
  • 3 cups plain flour
  • ½ tsp fine salt
  • 1 tsp natural vanilla extract
  • 4 cups fresh blueberries
  • juice of 1 lemon
  • ¾ tsp ground cinnamon
  • 1 ½ cups ground poppy seeds
  • ½ cup double cream

Instructions

1 Preheat oven to 180°C. Combine 250g unsalted butter with ½ cup caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light and creamy. Add 2 ½ cups flour, and fold in gently, mixing until a dough just forms.
2 Press the dough into the base and sides of a buttered and floured 22cm x 30cm slice pan. Place in the freezer for 1 hour, then bake from frozen for 15-18 minutes, until browned, then set aside to cool.
3 Combine the remaining butter, flour, salt, vanilla and ¼ cup sugar in a large bowl, and rub together until a crumb forms. Set aside.
4 Mix the remaining sugar in a medium saucepan with 3 cups blueberries and set over a moderate heat. Cook until the berries burst, then remove from the heat and stir in the remaining berries. Mix the poppy seeds and cream and spread over the baked crust.
5 Pour the blueberry mixture over the poppy seed layer, then finish with the crumble. Bake for 40 minutes, until golden and bubbling, then cool in the tin.

You may also like