Recipe

Black N' Blueberry Shortcake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 400°.
Step #2 To prepare shortcakes, lightly spoon flour into dry measuring c; level with a knife.
Step #3 Combine flour & next 5 ingredients (through salt) In a large-ish bowl, stirring with a whisk.
Step #4 Cut in chilled butter with a pastry mixer or 2 knives until the mixture resembles coarse meal.
Step #5 Add buttermilk & vanilla; stir just until moist.
Step #6 Turn dough out onto a lightly floured surface; knead lightly 4 times.
Step #7 Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds.
Step #8 Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
Step #9 Combine water & egg white, stirring with a whisk; brush over dough rounds.
Step #10 Sprinkle top evenly with 2 tsps sugar.
Step #11 Bake at 400° for 13 mins or until golden.
Step #12 Remove from oven, & cool on a wire rack.
Step #13 To prepare filling, mix 1 c blueberries, juice, 1/2 c sugar, & cornstarch in a small saucepan.
Step #14 Bring to a boil; reduce heat, & let simmer 5 mins or until slightly thick.
Step #15 Place In a large-ish bowl; add in the remaining c of blueberries & blackberries, stirring to coat.
Step #16 Cover up & chill in the fridge.
Step #17 Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 c blueberry mixture over bottom half of each shortcake.
Step #18 Top each serving with 2 tbsps whipped topping & top half of shortcake.
Enjoy the Black N' Blueberry Shortcake recipe

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