Blueberry Shortcake! With simmering blueberries, homemade biscuits and whipped cream.
When the summer months roll around, I find it almost unbelievably difficult not to resist buying double baskets of fresh blueberries.
Thank goodness they are such good brain food! (These days my brain needs all the help it can get.)
This recipe makes a lot of blueberry topping. If you find you have some leftover, it’s great over ice cream or better yet pancakes.
Blueberry Shortcake
*The egg is optional. Adding the egg makes for a less crumbly shortcake cookie, but either way, with or without the egg, is fine.
ingredients
Berry
-
5 cups blueberriesfresh or frozen
-
3/4 Cup sugar
-
1 teaspoon Lemon peel
-
1 tablespoon lemon juice
-
1 prize Cinammon
Cookies
-
2 cups all purpose flour
-
prize Cinammon
-
prize ground nutmeg
-
2 tablespoon white granulated sugar
-
1 tablespoon baking powder
-
1/2 teaspoon Salt
-
8 tablespoons (1 Floor) cold, unsalted buttercut into 1/2 inch cubes
-
7/8 Cup (1 cup minus 2 tablespoons) fat whipped cream
-
1 big Egg*
-
1 teaspoon vanilla extract
-
heavy cream for flogging
method
-
Simmer blueberries, sugar, lemon, cinnamon:
In a medium saucepan, combine blueberries, sugar, lemon zest, lemon juice, and cinnamon. Heat until the sugar has melted and the mixture is just simmering.
Use a potato masher to mash some of the berries to release their juices. Remove from the stove and let it come to room temperature.
-
Preheat oven to 425°F
-
Mix flour with dry ingredients, work in butter:
In a large bowl, whisk together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Add the small cubes of butter and rub the butter into the dry ingredients with your fingers until the mixture resembles a coarse meal, with pea-sized chunks of butter still intact.
-
Mix in wet ingredients:
In a small bowl, mix together the egg, heavy cream, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a fork just until the batter barely comes together. Don’t mix too much or your cookies will be tough.
-
Shape dough into rounds:
Turn the dough out onto a clean, lightly floured surface. Shape the batter into a large pancake pan, about 3/4 to 1 inch thick.
Using a round of dough (or the lightly floured rims of drinking glasses), cut into cookie shapes and place 1 1/2 inches apart on a baking sheet lined with parchment paper or Silpat.
You can also cut the cookies into squares if that’s easier. If the dough is too soft to handle, first chill it in the fridge for about 15 minutes.
-
Baking cookies:
Place the cookies in the oven at 225°F for 12-15 minutes or until risen and lightly browned. Remove from the oven and let cool on a wire rack.
-
Surcharge:
Spoon the berries over the cracked cookies and garnish with whipped cream.
| nutritional information (per serving) | |
|---|---|
| 453 | calories |
| 22g | Fat |
| 61g | carbohydrates |
| 6g | protein |
