Blueberry Shortcake
- Makes: 6 servings
- Prep 20 mins
- Bake 14 mins
- Cook 6 mins
Ingredients
-
1 1/2
cups
all-purpose flour
-
1/2
cup
plus 3 tablespoons sugar
-
2
teaspoons
baking powder
-
1/4
teaspoon
salt
-
1/3
cup
cold butter, cut into small pieces
-
1/2
cup
cold 2% milk
-
1/2
teaspoon
almond extract
-
2
cups
blueberries
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
lemon zest
-
1
cup
heavy cream
-
1/2
teaspoon
vanilla extract
Directions
- Heat oven to 425 degrees. Whisk together flour, 2 tablespoons of the sugar, the baking powder and salt. With hands, mix butter into flour mixture until coarse crumbs form. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on a baking sheet about 2 inches apart. Bake at 425 degrees for 12 to 14 minutes, or until lightly browned and cooked through.
- Meanwhile, combine 1 1/3 cups of the blueberries, 1/2 cup of the sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.
- In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 tablespoon sugar and beat until stiff peaks form.
- Slice shortcakes in half lengthwise. Spoon 1/4 cup of the blueberries on top of the bottom half of each shortcake; dollop each with whipped cream. Place top half of shortcake on each and serve.
Nutrition Facts
(Blueberry Shortcake)
Servings Per Recipe 6, sat. fat (g) 16, fiber (g) 3, chol. (mg) 82, Fat, total (g) 26, carb. (g) 56, sodium (mg) 256, pro. (g) 5, cal. (kcal) 464