Shortcake is so versatile - served warm or cold, for afternoon tea or dessert. And so delicious!
- Heat oven to 160 degC fan bake. Grease a 20cm springform cake tin and line the base with a circle of baking paper.
- In a large bowl, beat butter and sugar together until pale and creamy. Beat in egg and 1 extra yolk. Stir in orange zest. Sift over flour and baking powder, then fold in to combine. Divide the dough into two equal portions.
- Spread one portion into base of pre-prepared tin. Sprinkle with blueberries. on a lightly floured board, roll out the second portion of dough into a 20cm circle and use this to cover the berries.
- Lightly brush the surface with cold water and sprinkle with raw sugar. Bake for 45 to 50 minutes or until firm and golden brown.