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Blueberry Cream Slice

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Recipe Ingredients

Blueberry Sponge Base

  • 1 small Madeira cake, sliced
  • 1 punnet or can of blueberries
  • 100 ml sugar
  • 5 ml cornflour disolved in 15 ml water
Filling
  • 60 - 80 ml lemon juice
  • 1 can Nestlé Sweetened Condensed Milk
  • 250 g firm cream cheese
  • 1 small can Nestlé Cream
  • 5 ml vanilla essence
  • 15 ml gelatine dissolved in 60 ml of hot water

Recipe Directions

To prepare the sponge  base 

  1. Place a layer of the Madeira cake into the base of a 20 cm x 20 cm baking dish. Place the blueberries and sugar into a small saucepan. Bring to the boil and stir in the cornflour. Bring to a boil for only 30 seconds and then pour half of the blueberry mixture over the sponge base. Allow to cool completely before making the filling.

 

For the filling

  1. Place the cream cheese into a mixing bowl. Stir using a whisk to form a smooth paste. Combine the lemon juice and Nestlé Sweetened Condensed Milk and then stir into the cream cheese. Add the Nestlé Cream and vanilla essence. Stir the melted gelatine into the cream cheese mixture and spoon over the blueberry sponge layer. Refrigerate for at least 6 hours, or overnight to set. Serve drizzled with the remaining blueberries

 

Each Serving:


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