Black N' Blueberry Shortcake |
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Prep Time: 25 Minutes Cook Time: 13 Minutes |
Ready In: 38 Minutes Servings: 8 |
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It's springtime once again! This is a perfect, light dessert for most any occasion. Great for using up all those berries you went out and picked. Ingredients:
2 cups flour |
1/4 cup sugar |
1 tablespoon lemon zest |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup butter, chilled, cut into small pieces |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
cooking spray |
1 teaspoon water |
1 egg white, lightly beaten |
2 teaspoons sugar |
2 cups blueberries, divided |
1/2 cup sugar |
2 tablespoons fresh lemon juice |
2 teaspoons cornstarch |
3 cups fresh blackberries |
1 cup frozen whipped topping, thawed |
Directions:
1. Preheat oven to 400°.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
4. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
5. Add buttermilk and vanilla; stir just until moist.
6. Turn dough out onto a lightly floured surface; knead lightly 4 times.
7. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds.
8. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
9. Combine water and egg white, stirring with a whisk; brush over dough rounds.
10. Sprinkle evenly with 2 teaspoons sugar.
11. Bake at 400° for 13 minutes or until golden.
12. Remove from oven, and cool on a wire rack.
13. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan.
14. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
15. Place in a large bowl; add remaining cups of blueberries and blackberries, stirring to coat.
16. Cover and chill.
17. Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
18. Top each serving with 2 tablespoons whipped topping and top half of shortcake.
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