Double Blueberry Shortcakes

Double Blueberry Shortcakes

Courtesy of US Highbush Blueberry Council 40 Min. Prep Time • 25 Min. Cook Time • 1 Hr. Chill Time
Ingredients
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

Directions:

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.