Gingered Blueberry Shortcake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I am always looking for ways to use blueberries when they're in season, and this one is a special summer treat! It's old-fashioned comfort food, with the candied ginger adding a sophisticated twist. My family was shocked at how good it was with so little sugar and fat (recipe from Cooking Light). NOTE: I have found candied ginger near the packaged nuts & dried fruits; just ask your grocer if you can't find it. I know they have it at Trader Joes and Whole Foods. Ingredients:
4 cups fresh blueberries |
3 tablespoons granulated sugar |
1 tablespoon fresh lime juice |
2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
6 tablespoons chilled butter, cut into small pieces |
3 tablespoons minced crystallized ginger |
3/4 cup 2% low-fat milk |
1 large egg white |
1 tablespoon water |
1 tablespoon granulated sugar |
1/2 cup heavy whipping cream |
3 tablespoons powdered sugar |
Directions:
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
4. Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief. Add the ginger with the butter to processor; pulse until mixture resembles coarse meal. Add milk, and pulse 3 or so times, just until combined. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
5. Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
6. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar. Bake at 400° for 18-20 minutes or until golden brown. Cool on a wire rack.
7. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
8. Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half. Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
9. TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.
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