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5 from 2 votes

Blueberry Viennese Whirls with Blackcurrant Curd

Author Lucy Allen | BakingQueen74


  • 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.