Tuesday, June 18, 2013

Blueberry shortcake recipe

When you hear the word shortcake, I can almost guarantee that strawberries come to mind. Well, blueberry shortcake is every bit as good as the traditional strawberry recipe. Try this recipe and see if you agree.


  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • dash salt
  • 1/3 cup cold butter, cut into small pieces
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Preheat oven to 425 degrees F. In a medium size bowl, whisk together flour, 2 tablespoons sugar, baking powder and salt. Using a fork or pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in milk then gather the dough and divide it into 6-8 pieces, depending on how many people you plan to serve. Place on a baking sheet lined with parchment paper and bake 10-14 minutes, until lightly browned and cooked through completely. While the shortcakes are baking, add 1 1/2 cups of the blueberries, 1/2 cup sugar, lemon juice and zest to a small saucepan. Over medium heat, bring to a simmer and cook until all of the berries have burst and the mixture has thickened. Add remaining berries and remove from heat. Allow to cool before serving. Split the shortcakes in half lengthwise, setting tops aside. Top with blueberry topping then replace the tops. Garnish with whipped cream and serve.

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