Blueberry Sour Cream Shortcake

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READY IN: 1hr 20mins
SERVES: 20
YIELD: 20 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 160 degrees C fan bake.
  • Line a 17x27cm slice tin with non stick baking paper, leaving a paper overhang on all sides.
  • Cream the margarine and first portion of sugar.
  • Beat in the egg and vanilla.
  • Add flour and baking powder and mix well. Adjust consistency with extra flour if necessary.
  • Press the mix into the prepared tin, then scatter with the blueberries.
  • Beat the sour cream,eggs, 2nd serve of sugar and vanilla until smooth.
  • Pour over the shortcake covered in blueberries and bake for about 55 minutes until a skewer in the middle comes out moist but not wet.
  • Cut into squares.
  • This slice is even more delicious after a day or 2 in the fridge because the sour cream topping soaks through the spongy base.
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