Blueberry Shortcake

Name: Blueberry Shortcake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters blueberries, fresh or frozen; 177 milliliters sugar; 1 teaspoon lemon zest; 1 Tbsp lemon juice; 1 pinch cinnamon; 473 milliliters all purpose flour; 1 pinch Pinch cinnamon; 1 pinch Pinch ground nutmeg; 2 Tbsps white granulated sugar; 1 Tbsp baking powder; 1 teaspoons salt; 8 Tbsps (1 stick) cold, unsalted butter, cut into 1/2-inch cubes; 207 milliliters (1 cup minus 2 Tbsp) heavy whipping cream; 1 large egg; 1 teaspoon vanilla extract; 1 serving Heavy cream for whipping

Blueberry Shortcake might be a good recipe to expand your dessert recipe box. This lacto ovo vegetarian recipe serves 6. One portion of this dish contains roughly 7g of protein, 31g of fat, and a total of 618 calories. This recipe from Simply Recipes requires egg, cinnamon, baking powder, and heavy whipping cream. From preparation to the plate, this recipe takes approximately 40 minutes. Blueberry Shortcake, Blueberry Shortcake Cookies, and Blueberry Shortcake Sundaes are very similar to this recipe.

Instructions

Simmer blueberries, sugar, lemon, cinnamon:

Ingredients you will need

Blueberries

Cinnamon

Lemon

Sugar

Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan.

Ingredients you will need

Blueberries

Lemon Juice

Lemon Zest

Cinnamon

Sugar

Equipment you will use

Sauce Pan

Heat until the sugar has melted and the mixture is just barely coming to a simmer.

Ingredients you will need

Sugar

Use a potato masher to mash some of the berries to help release their juices.

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Berries

Potato

Equipment you will use

Potato Masher

Remove from heat and let come to room temp.

Preheat the oven to 425°F.

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Oven

Stir flour with dry ingredients, work in butter: In a large bowl stir together the flour, cinnamon, nutmeg, sugar, baking powder, and salt.

Ingredients you will need

Baking Powder

Cinnamon

Butter

Nutmeg

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Dry Seasoning Rub

Mix in wet ingredients: 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.

Ingredients you will need

Vanilla Extract

Whipping Cream

Biscuits

Dough

Egg

Equipment you will use

Bowl

Form dough into rounds: 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.

Ingredients you will need

Dough

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.

Ingredients you will need

Biscuits

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Biscuits

Dough

Bake the biscuits:

Ingredients you will need

Biscuits

Equipment you will use

Oven

Put the biscuits in the 425°F oven for 12-15 minutes, or until they have risen and are lightly browned.

Ingredients you will need

Biscuits

Equipment you will use

Oven

Remove from the oven and let cool on a baking rack.

Equipment you will use

Oven

Serve the berries spooned over biscuits that have been broken open, and top with whipped cream.

Ingredients you will need

Whipped Cream

Biscuits

Berries

Equipment

Ingredients

Servings:

1liters

blueberries, fresh or frozen 177milliliters

sugar 1teaspoon

lemon zest 1Tbsp

lemon juice 1pinch

cinnamon 473milliliters

all purpose flour 1pinch

Pinch cinnamon 1pinch

Pinch ground nutmeg 2Tbsps

white granulated sugar 1Tbsp

baking powder 1teaspoons

salt 8Tbsps

(1 stick) cold, unsalted butter, cut into 1/2-inch cubes 207milliliters

(1 cup minus 2 Tbsp) heavy whipping cream 1large

egg 1teaspoon

vanilla extract 1serving

Heavy cream for whipping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Shortcake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.