Name: Blueberry shortcake
Ingredients: 185 gram butter, softened; 3/4 cup caster sugar; 1 egg; 1 egg yolk; finely grated zest of 1 orange; 2/3 cup flour; 1 teaspoon baking powder; 1/2 cup blueberries (fresh or frozen); 3 tablespoon raw sugar

Ingredients

185 gram butter, softened

3/4 cup caster sugar

1 egg

1 egg yolk

finely grated zest of 1 orange

2/3 cup flour

1 teaspoon baking powder

1/2 cup blueberries (fresh or frozen)

3 tablespoon raw sugar

Method

1.Heat oven to 160C fan bake. Grease a 20cm springform cake tin and line the base with a circle of baking paper.

2.In a large bowl, beat butter and sugar together until pale and creamy. Beat in egg and yolk. Stir in orange zest. Sift over flour and baking powder, then fold in to combine. Divide the dough into two equal portions.

3.Spread one portion into base of pre-prepared tin. Sprinkle with blueberries. On a lightly floured board, roll out the second portion of dough into a 20cm circle and use this to cover the berries.

4.Lightly brush the surface with cold water and sprinkle with raw sugar. Bake for 45 to 50 minutes or until firm and golden brown.

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Ingredients

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