This recipe was just published in the July issue of Family Circle magazine. The article had me at the photo. As I reviewed the recipe, I saw that it called for making an easy blueberry sauce and also incorporated fresh blueberries. Check and double check!
Although I have a couple of tried and true biscuit recipes for shortcake, I made a leap of faith and decided to make the shortcake biscuit called for in the recipe. Biscuits for shortcake can tend to be dry because they need to provide a firm backdrop for the juicy berries. You don’t want the biscuits to dissolve into a pile of mush. My old recipes which I still think are very good and work well in shortcake recipes are now relegated to the dust bins of recipe history! I am so happy I made the biscuit below—it is moist and tender, yet quite sturdy enough to hold up under the blueberries and their delicious sauce. It even tastes good all on its own. This is now my go-to biscuit for shortcake desserts. I do want to mention that the biscuits are on the small side—yet they were plenty big enough to make a nice-sized dessert. And, if you decide to have seconds, I won’t tell!
The blueberry shortcake was a very special dessert for a special day—but, honestly, any day you make this will be special.
Ingredients for Shortcakes
- 1 1/2 cups flour
- 2 tbl. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup cold butter, cut into small pieces
- 1/2 cup cold milk
- 1/2 tsp. almond extract
Ingredients for Blueberry Topping
- 3 cups blueberries, separated
- 1/2 cup sugar
- 1 tbl. fresh lemon juice
- 1 tsp. lemon zest
Ingredients for Whipped Cram
- 1 cup heavy cream
- 1 tbl. confectioners’ sugar
- 3/4 tsp. vanilla
Heat oven to 425o.
Whisk together flour, 2 tablespoons sugar, the baking powder and salt. Use a pastry blender to mix the butter into flour mixture until coarse crumbs form. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on a baking sheet about 2 inches apart. Note—if dough has softened too much, you will need to chill it until it firms up enough so that you can handle it. Bake at 425o for 10 to 12 minutes (mine took 10 minutes) or until lightly browned.
Meanwhile, combine 1 1/3 cups of the blueberries, the 1/2 cup of sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. (I helped it along by mashing the berries in the pan using a fork.) Stir in the remaining 1 2/3 cups of blueberries and remove from heat to cool slightly.
In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and 1 tablespoon of confectioners’ sugar and beat until stiff peaks form. (I invested in a whipped cream canister years ago and always use it to make whipped cream. Love it!)
Slice shortcakes in half lengthwise. Spoon approximately 1/4 cup of the blueberries on top of the bottom half of each shortcake.