Blueberry Viennese Whirls with Blackcurrant Curd

Blueberry Viennese Whirls with Blackcurrant Curd

So this week on Great British Bake Off was Biscuit Week. Decorated biscuits and a gingerbread story weren’t for me, so that left Viennese whirls! My previous try at Viennese whirls was a festive one, so I thought a flavoured Viennese whirl would be something fun to try.

Blueberry Viennese Whirls with Blackcurrant Curd

I decided to make mine a bit different by incorporating fruit. Fresh fruit wouldn’t work here so I made blueberry Viennese whirls using freeze-dried blueberry power I had in my baking cupboard. It gave the mixture a lovely pink hue! Sadly this didn’t come through after baking when they just looked brown.

Blueberry Viennese Whirls with Blackcurrant Curd

I also suffered from what happened to some of the GBBO bakers this week, the Viennese whirls didn’t keep their shape too well, and spread in the oven, even though I chilled them before baking. They tasted good though, had the lovely short melting texture they’re supposed to have, and the pattern was still visible on top so I wasn’t too disappointed. The kids ate them in about five seconds flat still so there were no complaints here!

Blueberry Viennese Whirls with Blackcurrant Curd

Blueberry Viennese Whirls with Blackcurrant Curd

5 from 1 vote
Print Rate


  • 200 g butter very soft
  • 60 g icing sugar
  • 25 g freeze-dried blueberry powder
  • 150 g plain flour
  • 25 g cornflour
  • 1 tsp baking powder
  • Blackcurrant curd to fill
  • Icing sugar to dust


  • Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.
  • Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.
  • Put the mix in a piping bag with a star nozzle and pipe swirls onto a lined baking tray.
  • Chill the tray for 15 minutes before baking.
  • Bake at 170 degrees (fafor 13-15 minutes until lightly golden.
  • Allow to cool on the tray for five minutes before moving the whirls.
  • Pipe blackcurrant curd on one upturned biscuit then sandwich with another biscuit.
  • Dust with icing sugar and serve.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Blueberry Viennese Whirls with Blackcurrant Curd

Sending this over to #GBBOBloggers2016, pop over and see the other entries for Biscuit week.

Mummy Mishaps
Linking up with Treat Petite with The Baking Explorer (hosting this month) and Cakeyboi

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These sound delicious and I love how you’ve incorporated fruit into the biscuits. My kids loved the whirls I made too, they seem to be universally popular!

blackcurrent curd!!! Yummy – my mouth is watering at the thought. Such a great flavour combo. #GBBObloggers2016


adding freeze dried blueberries is a lovely idea Lucy, although such a shame that the colour did not show through once baked. Purple viennese whiles would have looked amazing. Still, they still look delicious and i love the fact you used the blackcurrant curd – delicious.
thank you for linking up x x #GBBOBloggers2016

ooooohhhh blueberry everything is my favourite!! They look so good.. and blackberry curd!! YES PLEASE!! yum xxx

What a great idea to include a blueberry powder in your mixture, and a massive shame the colour didn’t carry through once baked as they looked amazing before they disappeared into the oven. They sound absolutely delicious Lucy,
Angela x


The trouble with whirls is that they’re so moorish, it’s hard to stop eating them when they’ve been baked, no matter how they look! Ours didn’t hold the shape either!


Snap Lucy. I made a supreme effort today to join in with GBBO and made some Viennese whirls – I hate piping with a vengeance. I filled mine with blackcurrent jam, though rather wishing I’d got some of your amazing blackcurrant curd.


Oh they look lovely! I like the idea of adding blueberry powder do the dough. I really need to make some Viennese whirls. Been craving them so badly since watching the bake off!

They sound delicious. I never even knew you could get blueberry powder!

Such a lovely idea. I love the sound of blueberries in the biscuits.

What a beautiful whirls! I love blueberries so can only imagine how super delicious they are 🙂

I am a HUGE fan of freeze dried fruit powders. I use them in lots of bakes. LOVE that you have added to a Viennese Whirl!
VW’s seem to be the order of the week!!!! I just posted my gluten free version over on the blog too! Xxx


Ooooh blackcurrant curd!!! I love the flavour combination they sound so good! x #GBBOBloggers2016

I do like the idea of the different flavours. Blackcurrant curd sounds delicious. These must have tasted great as they disappeared so quickly. 🙂

Ooh I need to keep an eye out for that blueberry powder! These look gorgeous, I love the colour!


The pink did look delicious before they ere cooked but I bet they were still super tasty and your kids are definitely a great judge of that!

Isn’t it so annoying when something goes into the oven looking so pretty and comes out not looking quite so pretty – it has happened to me on numerous occasions – usually when I am supposed to be photographing it for my blog!! Having said that, these still look far from ugly and I bet they tasted fab, which is, after all, the most important thing!! Thanks for linking up to #CookBlogShare 🙂 Eb x

Yummy, so seasonal, they look delicious

These fruity little whirls look adorable and must be so delicious!

Such a fab idea to add the freeze dried blueberry powder! They look brill! Thanks for linking up to #TreatPetite

Ooh I love the idea of the blueberry powder for flavour! The jam filling sounds delicious too 🙂

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