Ingredients for Blueberry Shortcakes
- Cake And Pastry Flour
- 1/2 cup granulated sugar + 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- Dried Blueberries
- 3/4 cup milk
- Brown Sugar
- Whipping Cream
- Blueberries
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How to Make Blueberry Shortcakes
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup dried blueberries (optional).
- Make a well in the center of the dry ingredients. Gradually add 3/4 cup milk, stirring gently with a fork until just combined. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
- Using a 2 1/2-inch cookie cutter, cut out shortcakes. Gather scraps, gently pat them together, and cut out more rounds.
- Place shortcakes onto a buttered baking sheet.
- Sprinkle the tops evenly with 2 tablespoons brown sugar.
- Bake for 12-15 minutes, or until golden brown and well-risen. For extra browning, broil for the last 45 seconds.
- Let the shortcakes cool on a wire rack.
- While shortcakes cool, whip 1 cup heavy cream until stiff peaks form.
- Gently fold in 1 cup fresh or frozen blueberries (or other berries/fruit of your choice).
- Cut shortcakes in half horizontally. Fill with whipped cream and berries. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
38g
Fat
61g
Carbs
14g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Desserts Fruit American Canadian Oven Easy Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Romantic Spring Summer Winter Easter Dietary Christmas New Years Seasonal Comfort Food Pacific Northwest Valentines Day Berries Blueberries Taste Mood Equipment
