Recipe

Blueberry Shortcakes Recipe

	Crystalwaters / All my dishes 10 months ago A pleasant change from the all-time fave, strawberry shortcakes, I'm sure you'll have family and friends who'll enjoy these! Prep:40m Cook:15m Servings:8	Crystalwate
	blueberries easy

Does this look good? Yeah! / Nope

Fans

psy333che

sunny

krumkake

Ingredients

Shortcakes:

2 cups all-purpose flour

1/4 cup sugar

1 Tbsp freshly grated lemon peel

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup cold butter, cubed small

1/2 cup buttermilk

1 Tbsp lemon juice

1 egg white, lightly beaten

1 tsp water

2 tsp sugar

Filling:

5 cups fresh or frozen (drained) blueberries, divided

1/2 cup sugar

2 Tbsp fresh lemon juice

2 tsp cornstarch

1/2 tsp vanilla

1 cup whipping cream, whipped with a bit of sugar (or you can use prepared whipped topping if you prefer, but I definitely don't)

Directions

Preheat oven to 400F.

In a large bowl, stir together flour, 1/4 cup sugar, lemon peel, baking powder, baking soda and salt. Cut in butter with a fork until mixture resembles coarse crumbs (alternatively, you can use butter straight from the freezer, grated, and mix gently). Add buttermilk and 1 Tbsp lemon juice to flour mixture all at once, stirring with fork until mixture comes away from sides of bowl.

Turn onto a lightly floured surface and knead two or three times until the dough comes together smoothly. Pat 1/2" thick. Using a floured 3" round cutter, cut 8 rounds from dough (gather up scraps and pat together if needed). Place on a greased baking sheet 2" apart.

Combine egg white and water and brush each cake; sprinkle evenly with sugar.

Bake 12 to 15 minutes or until lightly browned; let cool.

To make filling, combine 1 cup blueberries, 1/2 cup sugar, 2 Tbsp lemon juice and cornstarch in a saucepan. Bring to a boil, then reduce heat to medium low and cook until thick.

Remove from heat; stir in vanilla. Pour over remaining blueberries; stir well, cover and chill.

Using a serrated knife, split shortcakes in half horizontally. Spoon about 1/2 cup blueberry filling over bottom half of each shortcake; top with whipped cream and top half of shortcake.

A nice switchup: stir some blueberries into the shortcake batter before cutting and baking!

Recent Gawkers