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Double Blueberry Shortcakes




Source of Recipe


Internet


Recipe Introduction


In the following recipe for Double Blueberry Shortcakes, the berries are baked right into the batter. Be sure to wash the blueberries beofre using.




List of Ingredients




1/2 cup water
1/3 cup plus 1 tablespoon sugar
4 teaspoons cornstarch
1 teaspoon vanilla extract
pinch salt
pinch ground cinnamon
2 1/2 cups fresh blueberries
6 Blueberry Biscuits (recipe follows)>
1/2 cup heavy cream



Recipe



For blueberry sauce: In a medium saucepan combine 1/2 cup water, 1/3 cup of the sugar; the cornstarch, 1/2 teaspoon of the vanilla extract, the salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer.

Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold, about 1 hour. Make Blueberry Biscuits.

To serve: In a small deep bowl beat the heavy cream, the remaining 1 tablespoon sugar and remaining 1/2 teaspoon vanilla extract until still peaks form; set aside.

Cut 6 Blueberry Biscuits horizontally in half. On 6 serving plates place the bottom halves of the biscuits; top each with rounded 1/3 cup blueberry sauce and 2 1/2 tablespoons whipped cream. Cover with muffin tops. Serves 6.

For Blueberry Biscuits: Preheat oven to 450 degrees. In a medium bowl, combine 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1 teaspoon salt. Using a pastry blender or two knives, but 1/3 cup butter into flour mixture until butter resembles small peas. Stir in 3/4 cup milk, just until blended. Add 1/2 cup fresh "hard" blueberries, stirring until just combined. On a lightly floured work surface, pat or roll dough to a 1/2-inch thickness. Using a 2 1/2-inch round biscuit cutter, cut out biscuits, repatting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.