Blueberry Bostock
Jess Murphy
Jess Murphy
Recipe - SuperValu Online
Blueberry Bostock
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Ingredients
6 slices of day-old brioche bread
3 tbsp caster sugar
1 strip of pared lemon zest
100g blueberries
50g SuperValu Flaked Almonds
2 tbsp Greek yoghurt, to serve
100g butter, softened
100g caster sugar
75g ground almonds
1 tbsp plain flour
¼ tsp almond extract
1 large egg
Directions
- Preheat the oven to 180°C. Prepare a parchment paper lined baking sheet.
- Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool. It should be a syrup consistency.
- To make the frangipane, use an electric whisk and beat the butter and sugar together for 3-4 minutes. Add the ground almonds, flour, almond extract, and egg, and beat for another minute until it is all well combined.
- Lay the slices of brioche on the tray, and brush the syrup over each slice until it’s used up. Divide the frangipane between the slices of brioche, making sure to spread right out to the edges.
- Put a handful of blueberries in the center of each, then stick on as many flaked almonds as you like.
- Bake for 25-30 mins until the frangipane is a lovely golden brown. Cool and serve with a spoonful of Greek yogurt.
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Signature Tastes Blueberry (150 g)
€2.99€19.93/kg
SuperValu Flaked Almonds (200 g)
€2.19€10.95/kg
Not Available
SuperValu Irish Creamery Butter (454 g)
€3.79€8.35/kg
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Ground Almonds (200 g)
€2.19€10.95/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Not Available
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
Recipe
- Preheat the oven to 180°C. Prepare a parchment paper lined baking sheet.
- Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool. It should be a syrup consistency.
- To make the frangipane, use an electric whisk and beat the butter and sugar together for 3-4 minutes. Add the ground almonds, flour, almond extract, and egg, and beat for another minute until it is all well combined.
- Lay the slices of brioche on the tray, and brush the syrup over each slice until it’s used up. Divide the frangipane between the slices of brioche, making sure to spread right out to the edges.
- Put a handful of blueberries in the center of each, then stick on as many flaked almonds as you like.
- Bake for 25-30 mins until the frangipane is a lovely golden brown. Cool and serve with a spoonful of Greek yogurt.