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Blueberry Shortcake


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Ingredients

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  • 75 grams Plain flour Or gluten free plain flour
  • 75 grams wholemeal plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • pinch salt
  • 20 grams castor sugar
  • 50 grams Butter
  • 170 grams milk - soured with the juice of 1/2 lemon (or buttermilk)
  • 125 grams fresh or frozen blueberries
  • 2 teaspoons raw sugar or rapadura sugar
  • Greek youghurt, to serve
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Pre-heat oven to 180 C.

  2. Place flours, baking powder, bicarbonate of soda, salt, castor sugar and butter into TM bowl and mix for 20 seconds on speed 5 until mixture resembles fine breadcrumbs.

  3. Add buttermilk to dry ingredients and mix for 10-15 seconds on speed 4 or forms a batter.

  4. Pour into a lined 20cm cake pan. Arrange blueberries on top then sprinkle with raw sugar.

  5. Bake for 30-35 minutes or until base is golden.

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

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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