Here is my video for Blueberry Shortcake!
SOOKIE: These are blueberries. I think ordered strawberries.
JACKSON: I know but —
SOOKIE: Yeah, no, I did. I wrote it down. I got a copy. Yeah, mushrooms, melon, endive, peaches, kiwi.
JACKSON: Excuse me, crazy lady —
SOOKIE: Oh I should make some kiwi ice cream. That would be good sometime.
JACKSON: Listen. I know you ordered strawberries but they weren’t any good so instead of selling you sub-standard strawberries, I brought blueberries.
SOOKIE: I’ve got to make strawberry shortcake for 200 people. I think I’m gonna need strawberries.
JACKSON: Use the blueberries.
SOOKIE: To make what?
JACKSON: Blueberry shortcake.
SOOKIE: There’s no such thing.
JACKSON: Hey, the world was flat until someone took a boat trip.
So here we are – discovering the amazing world of Blueberry Shortcake
Recipe adapted from ‘The Country Women’s Association Cook Book’
The Blueberry Part:
3/4 Cup Caster Sugar
The Cream Part:
The Shortcake Part:
2 Cups Plain Flour
2 Tsp Baking Powder
Pinch of Salt
120g Softened Butter, cubed (Some more melted butter will be needed near the end to brush on shortcakes)
125ml Milk (Potentially more if mixture is too dry)
- Preheat oven to 200 degrees Celsius
- Place blueberries in a medium sized bowl and squish with a masher. You don’t want to ‘mush’ them just pop them so the sugar can get inside.
- Cover blueberries with sugar and lemon zest and mix together so that the blueberries are completely covered. Set aside for an hour.
- Now onto the Shortcake! Sift together the flour, baking powder and salt into a new bowl.
- Add the butter and rub it in with your fingertips to create a ‘breadcrumb’ like texture
- Slowly add milk. The mixture will come together in a ball. If it’s still too dry add more milk.
- Lightly flour a surface and place your dough ball. Press into a circle shape and then use a rolling pin to roll it out until it’s about a cm thick.
- Using a 5cm wide cookie cutter (Preferably a circular shape) cut out an even amount of shortcakes.
- Place a layer on a baking tray, brush with melted butter and then place another shortcake on the top, again brush with melted butter. I didn’t do this in the video but I then did a test batch after and realised this is done to make for easy stacking!
- Place in to oven for 15 – 20 minutes.
- While the shortcakes are baking put cream in a mixer and mix on high until thick and ‘whipped’. Add icing sugar to taste and keep mixing. I found that the less sugar the better as the blueberries are extremely sweet!
- Now time to assemble! Place one shortcake on a plate, the bottom one from the stacks that went into the oven, and then put a dollop of whipped cream and then the top shortcake. Another dollop of cream should go on top and then it’s time for the blueberries to be places on top. In the bowl with the blueberries there should also be some sweet blueberry juice that is amazing when drizzled over the top.