Blueberry shortcake
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Blueberry shortcake
  Blueberries    Cakes  
Last updated 6/12/2012 1:09:30 AM. Recipe ID 36452. Report a problem with this recipe.
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      Title: Blueberry shortcake
 Categories: Blueberries, Cakes
      Yield: 6 Servings
 
MMMMM---------------------FOR THE SHORTCAKE--------------------------
      2 c  All-purpose flour
      3 tb Sugar
      1 tb Baking powder
    1/2 ts Salt
      6 tb Butter; cut into pieces
      1 lg Egg; lightly beaten
    3/4 c  Milk

MMMMM------------------------TO COMPLETE-----------------------------
      4 c  Blueberries
    1/2 c  Sugar
      3 tb Lemon juice; fresh
      1 ts Lemon zest; grated
    1/4 ts Ground ginger or allspice
      3 tb Dark rum
      1 tb Cornstarch
      2 c  Heavy cream; chilled
           Confectioner's sugar; to
           -taste
 
  First make the shortcake. Mix together in a bowl the flour, sugar,
  baking powder, and salt. Add the butter cut into pieces and with a
  pastry blender, two knives, or your fingertips, quickly break up the
  butter into the flour until the texture resembles oatmeal. Beat the
  egg into the milk and stir them into the dry ingredients to make a
  smooth, soft dough. Quickly knead it on a lightly floured board, no
  more than 1 minute, and roll it out to 1/2 or 3/4 inch thick. With
  the sharp edge of a glass or biscuit cutter, cut the dough into 2-1/2
  inch circles and place them well apart on an ungreased cookie sheet.
  (The shortcake can wait up to a few hours if necessary; it is
  important to serve it still warm from the oven.)
  
  Combine half the blueberries (2 cups) in a pot with the sugar, lemon
  juice, zest, ginger, and half the rum. Cover and bring to a gentle
  boil. Make a paste with the remaining rum and cornstarch and stir it
  into hot berry mixture. Return it again to the boil, remove the pan
  from the heat, and stir until the liquid has thickened. Cool the
  mixture, then stir in the remaining berries. Taste carefully to see
  if it needs more seasoning. Set aside.
  
  Whip the cream until stiff and sweeten to taste with confectioner's
  sugar. Unless you are serving it right away, cover and chill.
  
  Preheat the oven to 450 degrees. Bake the shortcake for 12 to 15
  minutes, until they are just done. Let them cool somewhat, but be
  sure to serve them still warm. To serve, split the shortcake, spoon
  some of the berries and juice over the bottom, top with a generous
  dollop of whipped cream, and set the cap on top. If you like, dust
  the top with more confectioner's sugar and pass extra cream on the
  side.
  
  NOTES : In this variation on the strawberry classic, the blueberry
  filling, with half the berries cooked and half added later uncooked,
  is deliciously juicy, yet the fruit keeps its integrity.  This
  filling also works well spooned into a prebaked tart shell. Recipe
  




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Recipe ID 36452 (Apr 03, 2005)

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