April 18, 2010

Blueberry & Lemon Shortcake

I saw this recipe on Raspberri Cupcakes (Yes, she spells it this way on purpose) and made 1/2 a batch today to try the recipe & it came out perfect. I modified it slightly.

Blueberry & Lemon Shortcakes
(adapted from Raspberri Cupcakes: makes approx 8)

2 cups plain flour
1 tbsp baking powder
2 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup whipping cream
3 tbsp fresh lemon juice

1 cup fresh or frozen blueberries
1 tbsp sugar
1 tbsp honey
4 tbsp fresh lemon juice
Extra cream for topping

Preheat oven to 425 degrees F. Sift flour, baking powder, sugar (2 tbsp) and salt together in a large mixing bowl. Add cold butter and use your fingertips to rub together until it is combined into a sandy mixture with some large lumps of butter. Using your hands or a butter knife to combine, gradually add the lemon juice & cream until most of the dry mixture is just moistened. Lightly knead the dough until it just comes together. Pat the dough into a round about 1.5-2cm thick then use a cutter to cut out your portions. I used a 6cm scone cutter. Place on a lined baking sheet and brush the tops of the cakes with some extra cream. Bake for approximately 12-14 minutes, or until the tops are lightly browned and the dough is set. Cool on a rack. While cakes are cooling, place blueberries, honey, sugar and the juice from the lemon in a small saucepan and cook on medium heat until the blueberries just start to burst open. Remove from the heat and allow to cool and thicken slightly. Slice shortcakes in half and then spoon the blueberry mixture over the top. Dollop some freshly whipped cream on top and serve with the other half of the shortcake on top.


1 comment:

Shelby said...

MMm, those look wonderful! :)

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