Blueberry Shortcake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
5 cups blueberries, fresh or frozen
3/4 cup sugar
1 teaspoon lemon zest
1 Tbsp lemon juice
1 pinch cinnamon
2 cups all purpose flour
Pinch cinnamon
Pinch ground nutmeg
2 Tbsp white granulated sugar
1 Tbsp baking powder
1/2 teaspoon salt
8 Tbsp cold, unsalted butter, cut into 1/2-inch cubes
7/8 cup heavy whipping cream
1 large egg*
1 tsp vanilla extract
Heavy cream for whipping
Directions
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. Preheat the oven to 425 degrees F.
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 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 degrees 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. Serve the berries spooned over biscuits that have been broken open, and top with whipped cream.