Fresh Blueberry Shortcakes

Name: Fresh Blueberry Shortcakes
Ingredients: 3/4 cup; 2 tablespoons lemon juice; 4 cups fresh blueberries; 2 cups all-purpose flour; 3 to 4 tablespoons; , divided; 2-1/2 teaspoons baking powder; 1/4 teaspoon salt; 6 tablespoons cold butter; 2/3 cup half-and-half cream or milk; Butter, softened; 1 cup heavy whipping cream; Confectioners' sugar, optional

13 ingredients

5 steps

Ingredients

3/4 cup
2 tablespoons lemon juice
4 cups fresh blueberries
2 cups all-purpose flour
3 to 4 tablespoons
, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup half-and-half cream or milk
Butter, softened
1 cup heavy whipping cream
Confectioners' sugar, optional

Directions

1

In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature.
2

Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened.
3

Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased
4

. Bake at 450° for 10-12 minutes or until golden brown. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool.
5

Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. Sprinkle with confectioners' sugar if desired. Serve immediately.