BLUEBERRY SOUR CREAM SHORTCAKE
An easy sweet slice that is best after a day in the fridge.I found the recipe in a magazine & tried it to replace a similar recipe that contained 600mL of cream (that did not respond favourably to fat-lowering modification). Absolutely delicious & extra absolutely delicious after a few days in the fridge.
Provided by krissyfrom NZ
Categories Dessert
Time 1h20m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 160 degrees C fan bake.
- Line a 17x27cm slice tin with non stick baking paper, leaving a paper overhang on all sides.
- Cream the margarine and first portion of sugar.
- Beat in the egg and vanilla.
- Add flour and baking powder and mix well. Adjust consistency with extra flour if necessary.
- Press the mix into the prepared tin, then scatter with the blueberries.
- Beat the sour cream,eggs, 2nd serve of sugar and vanilla until smooth.
- Pour over the shortcake covered in blueberries and bake for about 55 minutes until a skewer in the middle comes out moist but not wet.
- Cut into squares.
- This slice is even more delicious after a day or 2 in the fridge because the sour cream topping soaks through the spongy base.
Nutrition Facts : Calories 158.3, Fat 8.3, SaturatedFat 2.6, Cholesterol 39.8, Sodium 104.2, Carbohydrate 18.7, Fiber 0.5, Sugar 11.6, Protein 2.6
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