• 180g butter, chopped, at room temperature
• ⅔ cup caster sugar
• 1 tsp vanilla extract
• 2 free-range eggs
• 2 cups plain flour
• ½ tsp baking powder
• ¾ cup blueberry jam
• Teal Icing (see below) and teal coloured sprinkles, to decorate
Place 2 cups sifted icing sugar and 20g softened butter into a heatproof bowl over simmering water. Add 2 tblsps water and a few drops of teal food colouring and stir until smooth.
Preheat oven to 160°C. Line an 18 x 28cm slice pan with baking paper.
Using electric beaters, cream butter and sugar in a bowl until light and fluffy. Add vanilla and eggs. Beat well to combine. Add flour and baking powder. Mix to a soft dough. Remove and divide into two equal portions. Spread one portion of dough into base of pan. Spread evenly over jam.
Roll remaining dough between 2 sheets of baking paper to a rectangle, trimming to fit pan. Place on a tray. Freeze for 10 mins. Remove 1 sheet baking paper. Transfer to pan. Gently press dough into jam. Bake in oven for 35-40 mins or until lightly golden. Remove and allow to cool. Spread slice with Teal Icing and decorate with sprinkles. Allow to set, then cut into squares to serve.