Blueberry Shortcake
Ingredients
- 5 cups blueberries
- 3/4 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 pinch cinnamon
- 2 cups all-purpose flour
- Pinch cinnamon
- Pinch ground nutmeg
- 2 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick) unsalted butter
- 7/8 cup heavy whipping cream
- 1 large egg*
- 1 teaspoon vanilla extract
- Heavy cream
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Instructions
- Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan. Heat until the sugar has melted and the mixture is just barely coming to a simmer.,Use a potato masher to mash some of the berries to help release their juices. Remove from heat and let come to room temp.
- In a large bowl stir together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Add the small cubes of butter, and use your fingers to rub the butter into the dry ingredients until the mixture resembles a coarse meal, with pea-sized pieces of butter still intact.
- In a small bowl mix the egg, whipping cream, and vanilla extract. Form a well in the center of the dry ingredients and pour the wet mixture into it. Stir with a fork just until the dough barely comes together. Do not over mix or your biscuits will be tough.
- Turn the dough out onto a clean, lightly floured surface. Form the dough into a large pancake shape, about 3/4 to 1-inch thick.,Using a pastry round (or the lightly floured ridges of drinking glasses) cut into biscuit forms and place 1 1/2-inches apart on a baking sheet lined with parchment paper or silpat.,You can also cut the biscuits into squares if that's easier. The the dough is too soft to work with, put it in the refrigerator to chill for about 15 minutes first.
- Put the biscuits in the 425°F oven for 12-15 minutes, or until they have risen and are lightly browned. Remove from the oven and let cool on a baking rack.
- Spoon the berries over biscuits that have been broken open, and top with whipped cream.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original