Blueberry Sour Cream Shortcake - cooking recipe

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

Preparation

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.