Blueberry Shortcake
Recipe: #10163
July 21, 2013
Categories: Desserts, Cakes, Blueberry, New England, Brunch, Fathers Day Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"Straight from The Maine Wild Blueberry Cookbook, I love this shortcake and serve it often. I have been known to serve a scoop or two of ice cream on top of the shortcake, and then add lots of sauce and whipped cream on top. (I often double the sauce to have plenty at serving time). It makes a great dessert anytime!"
Original is 6-9 servings
Ingredients
- FOR SAUCE
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Nutritional
- Serving Size: 1 (208.3 g)
- Calories 469.1
- Total Fat - 25.2 g
- Saturated Fat - 15.3 g
- Cholesterol - 98 mg
- Sodium - 585.6 mg
- Total Carbohydrate - 55.6 g
- Dietary Fiber - 2.4 g
- Sugars - 19.2 g
- Protein - 6.8 g
- Calcium - 187.9 mg
- Iron - 1 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift dry ingredients together. Mix in butter.
Step 2
Mix egg and milk together. Mix into dry mixture.
Step 3
Divide dough in half. Spread half of the dough on the bottom of greased 9 inch square pan, and cover with berries.
Step 4
Put other half of dough on top. Sprinkle with 2 teaspoons sugar.
Step 5
Bake at 400 degrees for 20-25 minutes, or until golden brown on top.
Step 6
Sauce; Combine sugar and cornstarch together, and place in a small saucepan.
Step 7
Blend in cold water, and cook until boiling.
Step 8
Add blueberries and stir in butter and lemon juice. Mix well.
Step 9
Serve warmed sauce on top of individual servings of shortcake, with a spoonful of whip cream on top.
Tips
No special items needed.
3 Reviews
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