Blueberry shortcake
2 cups flour
¾ cup sugar
3 oz butter
2 teaspoons baking powder
1 egg
2 or 3 cups of fresh blueberries
Cream butter and sugar, beat in the egg, work in the flour & baking powder. Add a tablespoon of milk if necessary. Roll out to a thickness of half an inch. Place half the shortcrust on a lightly greased or floured baking tray or in a swiss roll tin. Place blueberries on top and sprinkle with sugar. Then put the remaining shortcrust on the top. Prick with a fork and sprinkle lightly. Bake in a fairly cool oven for 20 to 30 minutes.