Apple and Blueberry Shortcake



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Source The English Kitchen

Preparation Time


4 large Granny Smith apples
1 finely grated zest lemon
2 T water
2 T sugar
4 1/2 oz Butter
1/2 cup caster sugar
1 large egg
1 1/2 cups flour
1 t baking powder
1 cup blueberries
for sprinkling demerara sugar
to serve Whipped Cream

1. Peel the apples and core them. Cut each apple into 16 slices. Put the apples, lemon zest, water and sugar into a saucepan. Cover and cook over low heat for 10 minutes. You want the apples to be softened, but not mushy. Set aside to cool.

2. Cream the butter and sugar together until fluffy and smooth. Beat in the egg, mixing it in well. Sift together the flour and baking powder, then beat it into the creamed mixture, mixing it in well. Turn out onto a lightly floured board and knead until smooth. Divide into two pieces. Shape each into a flat round disk. Wrap in cling film and then chill for 30 minutes.

3. Pre-heat the oven to 180*C/350*F. Roll each disc of the dough into a round, approximately 8 1/2 inches in diameter. Press one round into an 8 inch round cake tin. (In order to make it easier to remove later, I butter the tin really well and then lay strips of parchment paper diagonally across the tin, with about a two inch overhand all around, some 6 strips, before I place the pastry inside.) Spread the apples over the dough, leaving about a half inch border all the way around. Sprinkle with the blueberries. Place the other round on top, pressing the edges together to seal. Brush with some water and sprinkle with the demerara sugar.

4. Bake for 35 to 40 minutes, until nicely risen and lightly browned. Remove from the oven and allow to cook for 20 minutes before removing from the pan. Serve, cut into wedges with a dollop of whipped cream on top.


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