- 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
Simple to prepare, this shortcake is perfect served warm from the oven with a hot drink during the chilly winter months.
- 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.
- 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.
- 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.
- Cool in pan for 10 minutes and turn onto a rack to cool. Slice and serve with Greek yoghurt. Serves 6.
- 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.
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