Lime Poppy Seed Shortcakes

Name: Lime Poppy Seed Shortcakes
Ingredients: 3 cups fresh blueberries; 1 cup chopped peeled mango; 2 tablespoons brown sugar; 2 cups all-purpose flour; 1/4 cup plus 1 tablespoon sugar, divided; 4 teaspoons poppy seeds; 3 teaspoons baking powder; 1-1/2 teaspoons grated lime zest; 1/2 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup plus 1 tablespoon butter, melted, divided; 1 cup sour cream; 1/4 cup packed brown sugar

13 ingredients

5 steps

Ingredients

3 cups fresh blueberries
1 cup chopped peeled mango
2 tablespoons brown sugar
2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
4 teaspoons poppy seeds
3 teaspoons baking powder
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1 cup sour cream
1/4 cup packed brown sugar

Directions

1

In a large bowl, combine the blueberries, mango and brown sugar; cover and refrigerate until serving.
2

In another large bowl, combine the flour, 1/4 cup sugar, poppy seeds, baking powder, lime zest and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms.
3

Drop by 1/3 cupfuls onto a greased
4

. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, combine the topping ingredients.
5

To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with about 1/3 cup fruit mixture and 2 tablespoons topping. Replace shortcake tops.