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Blueberry Shortcake: Date Added: 29 Sep 2010
Listed in: Desserts
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Blueberry Shortcake

Summer, when berries are plentiful is a great time to make this dessert. In winter you can substitute with frozen, thawed fruit. The fruit is the star here not the shortcake or cream, each portion has 1/2 cup of plump, delicious berries.
Serves four

1 pint blueberries rinsed and picked over

1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon sugar
Pinch of salt
2 tablespoons softened butter
cup milk (warmed slightly)
cup whipping cream
2 teaspoons sugar

Cooking Instructions

Prepare shortcake:
1. Preheat oven to 350 degrees F . In a bowl combine dry ingredients. With clean fingers or a fork blend the soft butter into the flour until it resembles coarse meal. Pour the milk over the flour and stir until all the flour is moistened and it clumps together. Gather the dough into a ball it will be the size of a baseball. Pinch off four even size pieces and shape into a 1 inch high disc, place the pieces on a greased or parchment lined baking sheet. Bake for 18 minutes or until biscuits just start to brown. Allow to cool slightly then cut in half.

2. Whip cream with sugar until it forms stiff peaks. Blend the cream and berries together (save some fruit to use as a garnish).
3. Prepare shortcake by placing an equal amount of fruit and cream on the bottom half of each biscuit then top with shortcake half and a dab of cream and reserved berries and enjoy!
Calories 292, fat 12.6 g, sat. fat 4.3 g, chol. 18 mg, sodium 171 mg, carb. 41.7 g, fiber 2.6 g, sugars 13.3 g, protein 4.7 g

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