Blueberry Shortcake
Blueberry Shortcake
I made this over the weekend for dinner with friends. Thinking red white and blue theme and using berries I had at home. I was really pleased with how it turned out. I started by shaping the blueberry studded dough into a star shape. I actually had an old copper star shaped mold- but it could have shaped it by hand, if needed. Once baked I topped it with whipped cream and raspberries. It was a nice end to a lovely meal with friends.
Blueberry Shortcake
2 c. flour
¼ c. sugar
1 T. baking powder
¾ t. salt
½ c. chilled butter
2 c. blueberries
1 t. lemon zest
2 large eggs
1/3 c. heavy cream
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Place dough on a baking sheet and form into a star shape or a circle or oval shape. Flatten slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 375-degree oven for 30-35 minutes, or until golden brown. Cool on a rack. When ready to serve top with whipped cream and raspberries. Serves 6-8.
Cooling on the rack
Ready to serve
