Blueberry shortcake

Serves: 6
Prep: 15
Cook: 30

Simple to prepare, this shortcake is perfect served warm from the oven with a hot drink during the chilly winter months.

Ingredients

  • ½ cup plain flour
  • ½ cup wholemeal flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • pinch salt
  • 2 tbs caster sugar
  • 50g margarine
  • ¾ cup buttermilk
  • 125g blueberries
  • 2 tsp raw sugar
  • greek yoghurt, to serve

Method

  1. Step 1

    Grease and line the base of a square 20cm cake pan with non-stick baking paper, allowing paper to come up the sides of the pan.

  2. Step 2

    Place flours, baking powder, bicarbonate of soda, salt and sugar into a food processor. Process until combined. Add margarine and process until mixture resembles fine breadcrumbs. Transfer to a large bowl.

  3. Step 3

    Add buttermilk to dry ingredients and gently stir to form a batter. Spoon into prepared pan. Arrange blueberries on top. Sprinkle with raw sugar. Bake at 180°C for 30-35 minutes or until golden.

  4. Step 4

    Cool in pan for 10 minutes and turn onto a rack to cool. Slice and serve with Greek yoghurt. Serves 6.

Tips

  • Try your own favourite berries for a unique twist on this recipe, if fresh berries aren't available you can use thawed frozen berries or drained canned berries
  • To make this recipe gluten free, simply substitute the wholemeal and plain flours with gluten free flour and choose a gluten free baking powder.
Remember to always check the label of each ingredient to ensure it is gluten free.

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