Recipe

Blueberry-blackberry Shortcakes Recipe

Add Step-by-Step Photos	Donnaja1231 / All my dishes 1 year, 1 month ago When berry season is in. This is one of the best ways to showcase them. Prep:30m Cook:15m Servings:8	Donnaja1231
	shortcake blackberries blueberries

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Ingredients

Shortcakes:

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon grated lemon rind

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1/2 cup fat-free buttermilk

Cooking spray

1 teaspoon water

1 large egg white, lightly beaten

2 teaspoons sugar

Filling:

3 cups fresh wild blueberries, divided

1/2 cup sugar

2 tablespoons fresh lemon juice

2 teaspoons cornstarch

2 cups fresh blackberries

1 cup frozen reduced-calorie whipped topping, thawed

Directions

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.

Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

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