Apple and Blueberry Shortcake

Sunday, 12 February 2012



I had some apples and blueberries that I needed to use up asap. My veggie/fruit box will be delivered tomorrow and there are always apples in it in the winter . . . and I had a punnet of blueberries in the fridge that were almost to their sell by date . . . I know I could freeze them . . . but with these frigid temps we are having right now, my deep freeze is frozen shut. (Most annoying! I have a ton of food in it and can't get in to use any of it!)





Did you know that apples and blueberries go very well together??? They are actually a perfect fit! Blueberries and blackberries are very similar in flavour and colour of course. Pairing blueberries with apples just makes sense. At least it does to me at any rate!



Sweet, and tart . . . and just look at the beautiful colours . . . Is this pie???? Or is this cake???? Perhaps it is a Pie Cake???? Works for me!!



This is a shortcake, but not as you know it . . . this is an apple and blueberry shortcake, and we just couldn't get enough of it. In factt is sooooo delicious that I think I shall say to heck with the diet and have a piece for my breakfast this morning.

Incredibly scrummily moreish!!



*Apple and Blueberry Shortcake*
Serves 8 to 10
Printable Recipe

Not only is this beautiful to look at, but it's incredibly delicious!! The apples smell fantastic when they are cooking and will have everyone running in to the kitchen to see what you are up to!

4 large Granny Smith apples
the finely grated zest of 1 lemon
2 TBS water
2 TBS sugar
4 1/2 ounces butter
1/2 cup caster sugar
1 large egg
1 1/2 cups flour
1 tsp baking powder
1 cup blueberries
demerara sugar for sprinkling
Whipped Cream to serve



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.

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.

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.

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

14 comments

  1. Hi dear Marie, I love blueberries and this look amazing the combo apples and blueberries is nice:) I have to make this recipe marie, sooon! Have a nice day my dear, huggs tou and Todd!::))

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  2. This looks like the best shortbread ever!

    Brava!

    Ciao
    Alessandra

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  3. I just went back and pinned it. what a fabulous dessert.Thanks for sharing it.

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  4. This will one day grace or table:) Thank you.

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  5. We're starting to see Florida blueberries in the market. Combined with the Granny Smith apples, this is very do-able now! This recent plunge into frigid winter temps. has me craving fruit.

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  6. "Temptation, thy name is...." The English Kitchen! Oh mercy...this Shortcake is absolutely delicious and unavoidable....thank you for such a wonderful treat!

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  7. What a wonderful shortcake recipe. I like the fruit combination. I will definitely love to make this recipe. Thanks.

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  8. I have made this twice in a period of three weeks and it is delicious and draws compliments. Thank you for such a wonderful recipe.
    I do want to make sure that I am making it correctly.
    I use 4 Granny Smith Apples and slice and cook them per the instructions.
    I struggle to get them to fit the 9-inch pan, they are heaped as if for a pie, which causes the blueberries to roll around.
    Also, my top crust tends to tear a bit in places and I have to patch it up.
    Am I doing something wrong?

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    Replies
    1. I can't think that you are doing anything wrong. The filling is quit generous to be sure, but the apples bake down nicely. The crust can be a bit fiddly, but you might try chilling it for a bit? The proof of the pudding is in the eating and I am glad that you are enjoying it! xo

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  9. Made shortbread mix and it's like cake mix no way can I roll it out. Followed recipe as above. Any help be appreciated 😕

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    1. I'm not sure what to tell you. What kind of flour did you use? Did you use the full 1 1/2 cups? I use unbleached flour. I can't see where 1 1/2 cups of flour with only 1 egg and 2 TBS of water added would be like a cake batter. It doesn't make sense.

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    2. For me it turns out more like a very fragile pie dough. I find it helpful to refrigerate the dough for about one hour. Both pieces of dough roll out nicely (use a floured board/surface). The bottom crust transfers to the pan easily, for me the top crust tends to tear a little in places when I transfer it. Just do your best to patch it up. It is worth the effort. It may look a little wonky but that adds to the homey charm. This cake is delicious.

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    3. Thanks so much for your feedback Christine! I am baffled as to why theirs would turn out like a cake batter. Obviously they are using too much liquid or not enough flour. Yes the top crust can be a bit fragile, but you are right, patching it up a bit adds to the charm!

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