Wholesome Cook

Blueberry and Lemon Curd Slice

An old-fashioned Blueberry and Lemon Curd Slice that can be ready to bake in 15 minutes. Inspired by Delicious magazine

Let’s be honest for a moment.

How many times have you bought a magazine and cooked from it cover-to-cover? Once or twice maybe, but most likely never? Don’t worry, you’re not alone. In fact, I might be the worst offender of all. I always flick through for seasonal inspiration, but hardly ever follow the recipes to a tee, until recently that is. Well, sort of.

When the little girl received an invitation to an afternoon tea farewell last week, I got excited! Only because big events like this give me the perfect excuse to bake to my heart’s desire and try out those recipes that serve 8 or more. I’ve recently taken to bookmarking recipes I’d like to try or have been inspired by, saving them from falling into my magazine shelf’s oblivion, never to be found again. After bookmarking, I tear out the pages and file them away in a big lever arch folder for future use. 

How do you keep track of recipes you’ve found in books and magazines that you liked?

My inspiration? It came in the form of Ben O’Donoghue’s Lemon Curd Slice from the current August issue of Delicious magazine. Now this is where the “well, sort of” part actually comes in. I had some leftover New Zealand lemon curd in the fridge from client recipe testing earlier so that was a straight tick. A half-full packet of frozen blueberries and my own no-need-to-chill low-sugar pastry recipe completed the slice with my own little twist. As much as I’m confident that Ben’s pastry was divine, I haven’t been blessed with the most patience which was the reason why I chose to use my own pastry: ready to bake in 15 minutes, can’t beat that!

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4.43 from 7 votes

Blueberry and Lemon Curd Slice

Frozen blueberries can be substituted with fresh, or simply double the amount of lemon curd.
Servings: 8 -12


For the Blueberry and Lemon Curd Slice:

  • 100 g butter
  • 1/4 cup unrefined sugar
  • 1 egg
  • 1/4 cup Greek-style yoghurt
  • 2 tsp vanilla extract
  • 2 cups plain unbleached flour
  • 2 tsp baking powder
  • 3/4 cup lemon curd
  • 3/4 cup blueberries
  • To serve:
  • 2 tbsp golden icing sugar


To make the Blueberry and Lemon Curd Slice:

  • Chop butter with a knife, add sugar and work together with with fingers (wear latex gloves if you like) until the sugar is mixed into the butter.
  • Add the egg, yoghurt and vanilla essence then continue to mix until the mixture becomes smooth.
  • Add half the flour and baking baking powder and mix to combine.
  • Add the rest of the flour and bring the whole dough together into a ball with your hands.
  • Roll out 3/4 of the dough in between 2 sheets of baking paper to about 5mm (1/4 inch) thick.
  • Place pastry in the paper-lined tray and spread to the edges.
  • Prick the base of the pastry around with a fork, spread lemon curd evenly over the pastry and sprinkle with blueberries.
  • Dot the slice with chunks of leftover pastry.
  • Bake for 30-35 minutes, or until the pastry is nice and golden brown. Remove from oven and cool on a wire rack.

To serve:

  • Cut into squares and dust with icing sugar before serving.


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Anne S August 6, 2012 at 12:50 pm

I’ve been waiting for this recipe since I spotted it on your Instagram. Love how you’ve taken an existing recipe and have added your own twist. Well done.

Martyna @ Wholesome Cook August 6, 2012 at 8:49 pm

Thanks Anne, I do that a lot. I always start well intentioned though.. :-)

Steph August 6, 2012 at 12:51 pm

Since moving out of home, I have been collecting recipes in a folder I bought from KikkiK. I have a quite a big collection of Wholesome Cook recipes in there too. Adding this one too, ready to bake in 15 sounds perfect!

Martyna @ Wholesome Cook August 6, 2012 at 8:50 pm

Yay! Glad I could help!

Kerry Anne August 6, 2012 at 12:53 pm

Wow! You are so talented in adapting recipes. I wish I could do that. I normally follow recipes because I am not as creative or confident in the kitchen. But I like to use my ipad to bookmark them.

Martyna @ Wholesome Cook August 6, 2012 at 8:51 pm

I must try bookmarking recipes on the ipad.. do you use an app or is there a way to keep internet / magazine / book bookmarks together?

Phuoc'n Delicious August 6, 2012 at 1:26 pm

YUMMO! These look fantastic. I’m loving the flavour combination and the fact that these are whipped up in a short amount of time. Good work Martyna!

Martyna @ Wholesome Cook August 6, 2012 at 8:40 pm

Thanks Phuoc :-) The speed is really the beauty of it, and the fact that if you’re into yoghurt and you keep some frozen fruits around the house, you basically have all the ingredients on hand.

Maureen August 6, 2012 at 6:00 pm

Oh these look SO good! I love everything about this slice recipe!

Martyna @ Wholesome Cook August 6, 2012 at 8:45 pm

Thanks Maureen… if you look closely you’ll notice I did too. So much I ate 2 squares myself! Heh heh

Anna @The Littlest Anchovy August 6, 2012 at 7:04 pm

I have only just started ripping my favourite recipes out and adding them to a file. I am making myself keep the latest 3 months of an issue before making a cull each month. This is until I get myself an iPad!
LOVE this slice. Lemon and blueberry together is wonderful…

Martyna @ Wholesome Cook August 6, 2012 at 8:49 pm

Thanks Anna. On the iPad note, while I enjoy the interactive nature of the magazines and have subscribed to a couple of the ipad (great for reading in bed with no lights on btw), I still like the print versions and often buy the print one as well.

Sissi August 6, 2012 at 10:50 pm

Beautiful fruit slice! Accidentally I have baked with blueberries last weekend too. I love the blueberry and lemon curd combination idea. I must try it one day.
Thank for the rolling tip. I have never thought about it.
I have lots of cooking magazines and hardly ever cook from them, but I don’t know why since there are always some inspirational recipes… I also should cook more from the books I own (I have started to cook more recently though).

Amanda August 7, 2012 at 8:07 am

Oh my, that sounds and looks amazing, pinned to try later! Yum!

Jennifer @ Delicieux August 7, 2012 at 12:22 pm

Great minds think alike Martyna. I made a strawberry version of this last week with strawberry curd. :)

I keep track of all my recipes that I want to cook using Paprika for the iPad and Mac. It’s fantastic!! I definitely recommend it.

Martyna @ Wholesome Cook August 12, 2012 at 1:44 pm

Oh, I’ve never heard of Paprika. Thanks for the rec Jennifer, will check it out!

[email protected] August 7, 2012 at 12:39 pm

This looks so delicious! I love lemon slice, but this is way better :)

Christina @ The Hungry Australian August 7, 2012 at 3:25 pm

Oh that looks fantastic! What a lovely slice.

btw if you’d like to make another berry recipe we’re having a Berry Nice to Meet You bloghop this month – head over to for all the details :)

Yasmeen @ Wandering Spice August 7, 2012 at 9:10 pm

How beautiful! Lemon curd is my kryptonite. I simply can’t resist it, and it always gets the best of me. Paired with blueberries – just genius.

Courtney August 8, 2012 at 7:04 am

Yum! I adore lemon/blueberry combos. :)

Lynda - TasteFood August 9, 2012 at 7:22 am

This looks wonderful – I love your variation.

Nami | Just One Cookbook August 11, 2012 at 6:19 pm

I totally have a weak spot for lemon curd and I ‘m famous for that among friends. This looks way too delicious that I will have a hard time controlling portion for sure! Looks ridiculously delicious and I can’t take my eyes away from these deliciousness.

Martyna @ Wholesome Cook August 12, 2012 at 1:45 pm

Haha, you are so funny Nami! I ate 2 squares while shooting – couldn’t help myself either!

Pauline August 23, 2012 at 7:16 pm

Martyna, this is gorgeous! I hace a lemon tree laden with ripe fruit & wonder if you have a lemon curd recipe?

Jenny September 24, 2012 at 1:43 pm

Hi! Came across you from the comments on FoodieCrush. LOVE this recipe. I have a jar of lovely lemon curd that has been waiting for a grand recipe!

Leanne April 3, 2013 at 5:14 am

One hour before dinner and I fancied making a pudding and using up my leftover lemon curd and this recipe was perfect. Had all the ingredients to hand (this rarely happens) and made the dough in the food processor to speed things up and it worked a treat. Very easy to make, very pleasing results! Like the use of the extra dough for crunchy bits on top as well. Wondering now how to store the leftovers … refrigerate?

Martyna @ Wholesome Cook April 3, 2013 at 7:02 am

Hi Leanne, I’m glad you liked the slice. If suggest storing leftovers in an air-tight container in the pantry or other cook dry place, for upto 3-4 days. Refrigeration shouldn’t be necessary, unless it’s summer and really hot!

Pasticceria Papa Baked Ricotta Cheesecake | A Replica Recipe | Wholesome Cook November 28, 2013 at 1:56 pm

[…] and spices, which meant that it would take some guesswork. I tackled the first problem by using my fail-proof slice pastry that reminds me a lot of the one used by […]

ness October 3, 2018 at 9:26 pm

Hello this looks fantastic and I know you popped this recipe up ages ago but may I ask what size tin you use for this slice? Thanks a bunch :)


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