Sunday, July 27, 2014

Blueberry Shortcake

As our due date gets closer, conversations at work often turn to baby showers.

Initially I was adamant that a baby shower was not for me, however it soon became apparent that this was a non-negotiable part of being pregnant. Who'd have thought!?

My ideal baby shower is pretty simple really, a relaxing afternoon filled with friends, laughter and a never ending supply of tea....oh and some cake wouldn't go astray either.

This Blueberry Shortcake,which my Mum whipped up for dessert the other night, would be perfect for a girly afternoon tea, high tea, bridal shower, baby shower or anything really! The lemon zest and the blueberries are a match made in heaven and from there you just need a fresh pot of tea, some thick dollop cream, good friends to share it with and you're set!

And the best thing? It's made in the food processor, no melting, no mixing, no multiple bowls, jugs and other random items clogging up your bench (and your sink!) - just the way I like it!

Blueberry Shortcake - Serves 6-8

100g butter, softened
1/3 cup caster sugar
2 lemons, zested
1 cup almond meal
1/4 cup plain flour
1/2 tspn baking powder
2 eggs, lightly beaten
1/2 tspn vanilla extract
1 cup frozen blueberries
Thickened cream to serve

Pre-heat oven to 150C and grease and line a 20cm round cake tin with non-stick baking paper.

Use a food processor to combine the butter, sugar and lemon zest until pale and creamy. Add the almond meal, flour and baking powder and pulse until combined.

Add the eggs and vanilla to the mixture and process until combined. Pour the mixture into your prepared tin and top with the frozen blueberries.

Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Allow the cake to cook slightly before removing from the tin. Serve warm with a dollop of thick cream.


Mrs B xx

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...