Blueberry Sour Cream Shortcake Recipe

Name: Blueberry Sour Cream Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup caster sugar; 125 g margarine or 125 g butter; 1 egg; 1 teaspoon vanilla essence; 1 cup plain flour; 1 teaspoon baking powder; 2 cups blueberries; 2 cups light sour cream; 2 eggs; 1/2 cup caster sugar; 1 teaspoon vanilla essence

Servings: persons

1/2 cup caster sugar
125 g margarine or 125 g butter
1 egg
1 teaspoon vanilla essence
1 cup plain flour
1 teaspoon baking powder
2 cups blueberries
2 cups light sour cream
2 eggs
1/2 cup caster sugar
1 teaspoon vanilla essence

1
Preheat the oven to 160 degrees C fan bake.
2
Line a 17x27cm slice tin with non stick baking paper, leaving a paper overhang on all sides.
3
Cream the margarine and first portion of sugar.
4
Beat in the egg and vanilla.
5
Add flour and baking powder and mix well. Adjust consistency with extra flour if necessary.
6
Press the mix into the prepared tin, then scatter with the blueberries.
7
Beat the sour cream,eggs, 2nd serve of sugar and vanilla until smooth.
8
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.
9
Cut into squares.
10
This slice is even more delicious after a day or 2 in the fridge because the sour cream topping soaks through the spongy base.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup caster sugar, 125 g margarine or 125 g butter, 1 egg, 1 teaspoon vanilla essence, and more.

Yes, Blueberry Sour Cream Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Sour Cream Shortcake

How did you like this recipe?

Frequently Asked Questions