Shortcakes made special with coarse sugar, whipped cream and blueberries.
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Shortcake
2 cups all-purpose flour
14 cup sugar
2 teaspoons baking powder
1 teaspoon salt
13 cup cold Land O Lakes® Butter, cut into chunks
34 cup milk
1 large Land O Lakes® Egg (white only)
2 teaspoons coarse grain sugar or sugar
Blueberry Sauce
14 cup water
2 teaspoons cornstarch
2 cups blueberries
34 cup sugar
1 tablespoon lime juice
Topping
2 cups Land O Lakes® Heavy Whipping Cream, sweetened, whipped
STEP 1
Heat oven to 450°F.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
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.
The glorious colors and tastes of fresh blueberries, raspberries, strawberries and blackberries are never better than when freshly picked and eaten in the summertime. Capture the taste and the abundance of nature’s treats with this collection of pie, cake, tart and cobbler recipes.
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