Double Blueberry Shortcakes
Courtesy of US Highbush Blueberry Council
Servings: n/a
Prep Time: 40 Min.
Cook Time: 25 Min.
Chill Time: 1 Hr.
Prep Time: 40 Min.
Cook Time: 25 Min.
Chill Time: 1 Hr.
What you need:
Blueberry Biscuits:
* 2 c. flour
* 2 Tbsp. sugar
* 1 Tbsp. baking powder
* 1 tsp. salt
* 1/3 c. butter
* 3/4 c. milk
* 1/2 c. fresh blueberries
Blueberry Sauce:
* 1/2 c. water
* 1/3 c. sugar
* 4 tsp. cornstarch
* 1/2 tsp. vanilla
* 1/8 tsp. salt
* 1/8 tsp. ground cinnamon
* 2 1/2 c. fresh or frozen (and slightly thawed) blueberries
Whipped Cream:
* 1/2 c. heavy cream
* 1 Tbsp. sugar
* 1/2 tsp. vanilla
* 2 c. flour
* 2 Tbsp. sugar
* 1 Tbsp. baking powder
* 1 tsp. salt
* 1/3 c. butter
* 3/4 c. milk
* 1/2 c. fresh blueberries
Blueberry Sauce:
* 1/2 c. water
* 1/3 c. sugar
* 4 tsp. cornstarch
* 1/2 tsp. vanilla
* 1/8 tsp. salt
* 1/8 tsp. ground cinnamon
* 2 1/2 c. fresh or frozen (and slightly thawed) blueberries
Whipped Cream:
* 1/2 c. heavy cream
* 1 Tbsp. sugar
* 1/2 tsp. vanilla
What to do:
For Sauce:
1. Sauce: In a medium saucepan combine water (note: if using frozen blueberries, reduce water to 1/3 c.), sugar, cornstarch, vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 min. longer.
2. Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; cover and refrigerate until cold, about 1 hr.
Meanwhile, make Blueberry Biscuits:
1. Preheat oven to 450°F. In a medium bowl combine flour, sugar, baking powder and salt.
2. Using a pastry blender, cut butter into flour mixture until butter resembles small peas. Stir in milk just until blended. Add blueberries, stirring until just combined.
3. On a lightly floured work surface pat or roll dough to 1/2" thickness. Using a 2-1/2" round biscuit cutter, cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1" apart; bake until golden, 12 - 15 min. Transfer biscuits to wire rack to cool.
To serve shortcakes:
1. In a small deep bowl beat heavy cream, sugar and vanilla until stiff peaks form; set aside.
2. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 c. blueberry sauce and 2-1/2 Tbsp. whipped cream. Cover with biscuit tops.
1. Sauce: In a medium saucepan combine water (note: if using frozen blueberries, reduce water to 1/3 c.), sugar, cornstarch, vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 min. longer.
2. Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; cover and refrigerate until cold, about 1 hr.
Meanwhile, make Blueberry Biscuits:
1. Preheat oven to 450°F. In a medium bowl combine flour, sugar, baking powder and salt.
2. Using a pastry blender, cut butter into flour mixture until butter resembles small peas. Stir in milk just until blended. Add blueberries, stirring until just combined.
3. On a lightly floured work surface pat or roll dough to 1/2" thickness. Using a 2-1/2" round biscuit cutter, cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1" apart; bake until golden, 12 - 15 min. Transfer biscuits to wire rack to cool.
To serve shortcakes:
1. In a small deep bowl beat heavy cream, sugar and vanilla until stiff peaks form; set aside.
2. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 c. blueberry sauce and 2-1/2 Tbsp. whipped cream. Cover with biscuit tops.