LEMON BLUEBERRY SLICE

1 packet greens lemon cake mix*
1 cup shredded coconut
125 grams butter, melted

500 grams frozen blueberries

300 mls sour cream
1 egg
finely grated rind 1 lemon
2 tablespoons caster sugar

preheat oven to 180 c.  line a swiss roll/lamington tray with baking paper.



mix the cake mix (put the icing packet aside for later), coconut and butter together until well combined. press into bottom of tin.

cook for approx. 15 minutes or until just golden. cool for 10 minutes.

using a spoon, mix the sour cream, egg, rind and caster sugar together until well combined.

place the blueberries evenly over the base then pour the sour cream mixture evenly over the blueberries.

cook for approx. 20 minutes or until the cream is set.

cool in the tin then refrigerate until cold.

cut into squares and dust with the icing sugar from the cake packet to serve.

*if you can't get a greens brand lemon cake, any 340 gram lemon cake mix will do. dust with normal icing sugar.