Lemon, Blueberry and White Chocolate Slab Cake

By Trish McKenzie
10-12 people
Prep time:
20 minutes
Cooking time:
1 hour
Level of Difficulty:
CircoTherm® & VarioSteam


220g white chocolate, chopped
120g cream cheese or mascarpone, cut into cubes
125g butter, softened
1 cup caster sugar
1 cup milk
3 teaspoons vanilla
2 eggs, lightly beaten
2 cups plain flour
2 teaspoons baking powder
2 teaspoons grated lemon rind
250g punnet blueberries
Cream, for serving


Preheat the oven CircoTherm, 145°C.

Combine the white chocolate, cream cheese, butter, sugar, milk and vanilla in a saucepan and whisk over an induction cooktop on level 5 or FlameSelect gas cooktop on level 5 until melted and smooth. Allow to cool, then stir through the beaten eggs, sifted dry ingredients and lemon rind until combined. Gently fold through half the blueberries.

Pour the mixture into a greased and paper lined 31 x 21cm slice tin then top with the remaining blueberries.

Bake adding Vario Steam Low for 50-60 minutes or until golden and cooked through. Allow to cool in the pan on a wire rack. Remove from the pan, slice and serve with a drizzle of cream.

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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