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Blueberry shortcake

Serves: 6
Prep: 15
Cook: 30

    Simple to prepare, this shortcake is perfect served warm from the oven with a hot drink during the chilly winter months.


    • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Remember to always check the label of each ingredient to ensure it is gluten free.

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