Ingredients for Gingered Blueberry Shortcake
- Fresh Blueberries
- Granulated Sugar
- Fresh Lime Juice
- All Purpose Flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Butter
- Crystallized Ginger
- 2% Low Fat Milk
- Egg White
- Water
- Heavy Whipping Cream
- Powdered Sugar
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How to Make Gingered Blueberry Shortcake
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in milk until just combined. Do not overmix.
- Drop by rounded spoonfuls onto a baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- While the shortcakes are baking, gently toss the blueberries with the chopped candied ginger.
- Once the shortcakes are done, let them cool slightly.
- Split the shortcakes in half horizontally.
- Place the blueberry and ginger mixture between the shortcake halves.
- Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
71g
Fat
46g
Carbs
15g
