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Blueberry and nectarine slice

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This scrumptious Donna Hay recipe  has been my favourite cake to bake this Summer, and there is still time to bake this Blueberry & Nectarine Slice before Autumn kicks in. 

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  • 185g butter, softened
  • 330g caster (superfine) sugar
  • 1½ teaspoons vanilla extract
  • 3 eggs
  • 335g self-raising flour, sifted
  • 2 nectarines, cut into thin wedges
  • 150g fresh or frozen blueberries
  • 1 tablespoon icing sugar
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    Preheat oven to 160°C (320ºF). Place the butter, sugar and vanilla into the bowl of an electric mixer and beat until light and creamy. {I mixed mine by hand}. Add the eggs and beat well. Fold through the flour and spoon into a 20cm x 30cm cake tin lined with non-stick baking paper. Top with the nectarine and blueberries and sprinkle with icing sugar. Bake for 1 hour or until cooked when tested with a skewer. Cool in tin. Serves 10.

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    Happy baking and enjoy the end of the Summer! x

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