Apple & Blueberry Shortcake

from Bill's Food, by Bill Granger*

4 large Granny Smith apples
finely grated zest from 1 lemon
2 tbsp sugar
125g (4 1/2 oz) unsalted butter
125g (1/2 cup) caster (superfine) sugar
1 egg
185g (1 1/2 cups) plain (all-purpose) flour
1 tsp baking powder
155g (1 cup) blueberries
demerara or granulated sugar, for sprinkling

Peel and core the apples, then cut into about 16 slices. Put the apples, lemon zest, the 2 tablespoons of sugar, and 2 tablespoons of water into a medium saucepan, then cover and stew over a low heat for about 10 minutes, until the apples are soft but not mushy. Allow to cool.

Cream the butter and caster sugar together in a bowl until fluffy and smooth. Add the egg and mix well. Sift the flour and baking baking powder into the mixture and stir until combined. Turn onto a lightly floured surface and knead until smooth. Divide into two and refrigerate for 30 minutes.

Preheat the oven to 180°C / 350°F / gas 4. Roll each half of cake dough into a circle approximately 22cm (8 1/2 inch) across. Press one circle into a 24cm (9 inch) non-stick springform cake tin. Spread the apples over the dough, leaving a small border around the edge. Sprinkle with blueberries. Place the other round of dough on top and press the edges together. Brush with water and sprinkle with sugar.

Bake for 35 to 40 minutes, then allow to cool in the tin for 20 minutes before removing. Serve with cream or vanilla ice cream. Serves 8 to 10.