Vanilla Quark And Blueberry Shortcake

• 12 tbsp chilled butter, finely chopped
• 1/3 cup flour
• 1/3 cup self-rising flour
• 2/3 cup sugar
• 1 large egg yolk, at room temperature
• 1/4 cup lemon juice
• 1/3 lb frozen blueberries, thawed
• 1 cup quark
• 1 None vanilla bean pod, insides scraped out

1. Preheat the oven to 400u0b0F. Grease and line a baking sheet with parchment paper.
2. For the dough, process the butter, flours and 2 tbsp of the sugar in a food processor to make fine crumbs. Add the egg yolk and 2 tbsp cold water and process again until the mixture just comes together. Turn out onto a lightly floured surface and knead until smooth. Shape into a 3/4 inch thick dic and transfer to the baking sheet. Score the top of the dough with a knife to make 8 wedges. Bake for 25 mins or until very lightly golden. Cool on the baking sheet.
3. Meanwhile, for the blueberry sauce, combine 1/3 cup sugar and the lemon juice in a saucepan over low heat. Cook and stir for 2 mins or until the sugar dissolves. Increase the heat to high and simmer without stirring 2 mins, until golden. Carefully stir in 1/3 cup of water and half the blueberries. Remove from the heat and stir in the remaining blueberries, then transfer to a heatproof jug. Chill for 10 mins.
4. Combine the quark, remaining sugar and vanilla in a bowl. Cut the shortcake into wedges. Serve topped with the vanilla quark and blueberry sauce.

butter, flour, flour, sugar, egg yolk, lemon juice, frozen blueberries, quark, vanilla bean

Taken from recipes-plus.com/api/v2.0/recipes/22724 (may not work)