Thursday, 7 February 2013

The inspiration of making a blueberry shortbread came out after having it many at times at Starbucks.. :-) And tried making it and fortunately it tasted exactly how it was sold. So, here comes my blueberry shortbread to treat you too. Blueberries taste heaven when it bakes along with our cakes. They are rich in fiber and potassium, and so it’s very healthy as well. As you see in the pictures, they smudge in cakes as because of the baking time; however you can reduce it by tossing the blueberries with some all purpose flour as shown below.





Or, the simple tip for you is to get smaller blueberries as it may not smudge too much. This shortbread is rich in taste and moist. Wonderful when served with coffee. You can store for a week too. You can also replace with dry grape fruit or raisin in case if you find hard to get blueberries





Ingredients:
  • All purpose flour or Maida- 200 grams
  • Fresh blueberries- 1 Cup
  • Baking powder 1 Tspn
  • Baking Soda- a Pinch
  • Vanilla Essence- 1 Tspn
  • Lemon zest (as mentioned in earlier post)- 1 Tspn
  • Butter- 3/4 cup
  • Sugar-3/4 cup
  • Milk- 1/2 cup
  • Eggs- 2 Nos
  • Salt – a pinch

To Glaze
  • Sugar – 3 Tspn
  • Lemon Juice- 2 Tspn

Temperature and Time Duration:
  • Temp:350 degrees F (180 degrees C).
  • Time:60-65 Minutes.





Method:




  • In a mixing bowl, mix well with the whisker the flour, baking powder, baking soda salt, and lemon zest and keep aside as shown below.




  • In the bowl of your electric mixer, or with a hand mixer, beat the butter as shown(Step 1)
  • Add sugar to this and beat again until it becomes fluffy(Step 2)
  • Add one egg and beat and again add egg and repeat, beat well after each addition of eggs Scrape down the sides of the bowl as needed along with vanilla essence. (Step 3)
  • Add the mixed flour in two additions into this. Beat now with half of the flour until it becomes pluffy(Step 4)
  • Add milk into two additions, the first set of milk should be added at this stage (Step 5) and beat again and scrap down the sides so that it will mix well
  • Add the tossed blueberries and just mix with a ladle- Step 6(Do not beat in this Step)
  • Transfer it into the cake pan and flatten it so that it bakes evenly.
  • Bake it for the time said; check if toothpick inserted into the center of the cake comes out clean. Transfer it to wire rack.
Glazing:

In a bowl, mix the ingredients mentioned under “To Glaze” and microwave or just heat it for about 20 seconds just to thicken the lemon juice.

  • Now, Make small holes by pricking the cake by using a tooth pick in all the sides of the cake as seen in pic (Step 8) ,this is to grab the lemon juice inside it.
  • Glaze the cake with the lemon juice with pastry brush as seen in Step 8
Let the cake stands in wire rack until it gets cool, after it gets into normal temperature, you can slice it and store it. But remember it cannot come in correct bread shapes as I said, it’s a moist cake, however if you set cool and cut it may come out with good shape.





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2 comments :

  1. lovely
    , going to try this weekend!! Thanks.

    ReplyDelete
  2. Thank you shivani.. try and let me know :)

    ReplyDelete