Ingredients and Weight:
- 1 cup (120g) granulated sugar
- 1 cup (120ml) heavy cream
- 1 pound (450g) ripe blueberries, washed and picked over
- 1/4 cup (30g) cornstarch
- 1 tablespoon (15ml) lemon juice
- 2 teaspoons (10g) vanilla extract
- 2 cups (240g) all-purpose flour, plus more for dusting
- 2 tablespoons (30g) baking powder
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (1 stick, 113g) unsalted butter, cold and cut into small pieces
- 1 large egg
- 1/2 cup (120ml) milk
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a medium saucepan, combine the sugar, heavy cream, blueberries, cornstarch, lemon juice, and vanilla extract. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until the blueberries have softened and the sauce has thickened slightly.
- In a large bowl, whisk together the flour, baking powder, and salt. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the egg and milk. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead briefly until it forms a ball. Divide the dough in half and pat each half into a circle about 1/2-inch thick.
- Place the shortcakes on a baking sheet lined with parchment paper. Spread the blueberry sauce evenly over the shortcakes.
- Bake for 20-25 minutes, or until the shortcakes are golden brown and the blueberries are bubbling.
- Serve warm with additional whipped cream, if desired.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 350
- Fat: 15g (Saturated: 9g)
- Carbohydrates: 45g (Sugar: 25g)
- Protein: 5g
- Fiber: 3g
Dish Characteristics:
- Festive and patriotic
- Sweet and tart
- Fluffy and tender shortcakes
- Bursting with juicy blueberries
User Comments:
- "This shortcake was a huge hit at my Fourth of July party! Everyone loved the combination of sweet and tart blueberries with the fluffy shortcakes."
- "I've made this recipe several times now, and it always turns out perfect. It's my go-to dessert for special occasions."
- "I added a dollop of whipped cream and some fresh raspberries on top, and it was absolutely delicious!"
Special Precautions and Tips:
- Be sure to pick over the blueberries to remove any stems or leaves.
- Do not overmix the shortcake dough, as this will result in tough shortcakes.
- If the blueberries start to burn during baking, cover the baking sheet with foil.
- Allow the shortcakes to cool for a few minutes before serving to prevent the blueberries from running out.
