Shortcakes made special with coarse sugar, whipped cream and blueberries.
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2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
3/4 cup milk
1 large Land O Lakes® Egg (white only)
2 teaspoons coarse grain sugar or sugar
1/4 cup water
2 teaspoons cornstarch
2 cups blueberries
3/4 cup sugar
1 tablespoon lime juice
2 cups Land O Lakes® Heavy Whipping Cream, sweetened, whipped
Heat oven to 450°F.
Combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms a ball.
Knead dough 5 times on lightly floured surface until smooth. Roll out to 9x6-inch rectangle, 1/2 inch thick. Cut dough into 6 (3x2-inch) rectangles. Place onto parchment-lined baking sheet.
Beat egg white with fork in bowl until well beaten. Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar. Bake 10-12 minutes or until lightly browned. Cool slightly. Split in half.
Combine water and cornstarch in saucepan until well mixed. Add blueberries, 3/4 cup sugar and lime juice. Cook over medium heat, stirring occasionally, 6-8 minutes or until mixture comes to a boil. Continue cooking 1 minute; remove from heat. Cool completely.
Place bottom half of shortcakes onto individual dessert plates; top with whipped cream, 1/4 cup blueberry sauce and top half of shortcakes. Dollop each with additional whipped cream.
These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.