LEMON AND BLUEBERRY SHORTCAKES
Steps:
- Curd: Combine lemon juice, sugar, and egg yolks in heavy saucepan. Beat over medium heat until mixture thickens and just comes to a boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. Can be prepared 1 day ahead. Cover and refrigerate.
- Biscuits: Preheat oven to 400 degrees F. With lemon zester, remove peel from lemon in strips. Squeeze lemon and reserve 2 tablespoons juice. Place the rind and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add dry ingredients; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form.
- Gather dough into ball; flatten into a disk. Pat out dough on a lightly floured surface to 3/4-inch thick round. Using floured 2 1/4-inch diameter cutter, cut out rounds. Gather scraps, pat out to 3/4-inch thick round. Cut out 6 rounds, total.
- Place on large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake until cooked through and golden, about 15 minutes. Transfer to plate, cool. Up to this point, the recipe can be made 3 hours ahead.
- Sauce: Combine 1 1/2 cups blueberries, water, blueberry spread, and sugar in small saucepan. Stir gently over medium high heat until mixture comes to a boil and berries begin to release juices, about 2 minutes. Remove from heat; mix in 1 1/4 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits in half horizontally. Place bottoms on 6 plates. Spoon some sauce, the lemon curd mixture over each. Replace biscuit tops. Garnish with fresh blueberries.
BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM
Provided by Food Network Kitchen
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
- Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
- Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
- Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.
BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS
Provided by Lori Longbotham
Categories Dessert Bake Fourth of July Kid-Friendly Graduation Blueberry Lemon Summer Thyme Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For berries:
- Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
- For biscuits:
- Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
- Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
- Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
PUMPKIN SHORTCAKES WITH BLUEBERRY CREAM FILLING
Pumpkin and blueberries bring their cache of great color and flavor to this easy dessert. The so-tender golden shortcake is split and filled with the perfect blend: fluffy whipped cream-blueberry Greek yogurt and a simple fresh blueberry sauce. Be prepared to share the recipe.
Provided by Voskos
Categories VOSKOS®
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Combine the whole wheat and all-purpose flours, sugar, baking powder, and salt in a bowl. Using a pastry blender cut in butter to resemble coarse crumbs. Whisk together the pumpkin and egg; add to flour mixture and stir until dough comes together.
- On a floured surface knead dough by gently folding and pressing until it just holds together. Pat dough out to 3/4-inch thickness. Using a floured 2-inch biscuit cutter cut out shortcakes; reroll scraps as necessary. Place shortcakes 1 inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes or until golden. Cool on baking sheet for 5 minutes. Serve warm shortcakes split and filled with Blueberry Filling and Blueberry Sauce (see Steps 3 and 4 below).
- Blueberry Filling: Combine whipping cream and sugar in a chilled mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Fold together whipped cream and VOSKOS® Nonfat Blueberry Greek Yogurt. Serve immediately or chill up to 5 hours.
- Fresh Blueberry Sauce: Combine blueberries and sugar in a food processor and pulse until a chunky sauce forms. Transfer blueberry mixture to a small pan. Simmer for 2 minutes. Serve warm.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 28 g, Cholesterol 40.9 mg, Fat 9.7 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 5.9 g, Sodium 231.4 mg, Sugar 11.9 g
FRESH BLUEBERRY SHORTCAKES
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. 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., 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. , 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 baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., 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. If desired, sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 506 calories, Fat 23g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.
PEACH AND BLACKBERRY SHORTCAKES WITH BLACKBERRY CREAM
Categories Berry Dairy Dessert Bake Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- For shortcakes:
- Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6. Transfer shortcakes to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
- Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes. Transfer shortcakes to rack. do ahead Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.
- For filling:
- Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
- For blackberry cream:
- Rinse blackberries; moisture will enhance puree. Place in processor. Add sugar; puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
- Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
- Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates. Spoon filling over each, then generous amount of blackberry cream. Drizzle each with reserved blackberry puree. Cover with top halves of shortcakes and serve.
BLUBAUGH'S BLUEBERRY BUCKLE SHORTCAKE
Blubaugh's Blueberry Buckle Shortcake is a family favorite that's been handed down from generation-to-generation. It's an easy-to-make recipe with German/Pennsylvania origins. My family cannot get enough of these squares, and we eat them for dessert or breakfast.
Provided by Melanie C
Categories Shortcake
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
- Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 57.8 g, Cholesterol 62 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 203.5 mg, Sugar 39.5 g
LEMON SHORTCAKES WITH GINGERED BLUEBERRIES
For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They'll take a few extra minutes to cook, but will be perfectly tender and fresh. They're wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first.
Provided by Samantha Seneviratne
Categories breakfast, brunch, pastries, dessert
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. In a large bowl, whisk together the flour, 1/3 cup granulated sugar, the lemon zest, baking powder and salt. Add the butter and use your fingers to quickly flatten each piece of butter into the flour mixture. The butter should be pliant but not melty. If it starts to get too soft, refrigerate the mixture for a few minutes before moving on.
- In another large bowl, whisk together the 1/2 cup/120 milliliters heavy cream with the lemon juice and egg until combined. Add the cream mixture to the flour mixture and stir with a fork until the dough is evenly moistened.
- Tip the dough out onto a piece of parchment paper. Work it a few times, just to get the mixture to come together, but don't overwork it. Pat the dough into a 5-inch square. Using a sharp knife, cut the dough into two rectangles, then cut each rectangle crosswise into 3 pieces. Separate them on the parchment paper, slide the parchment paper onto a baking sheet and freeze for 15 minutes.
- Just before baking, brush the top of each shortcake with cream and sprinkle liberally with granulated sugar. Bake until golden brown and a toothpick inserted into the center of one shortcake comes out clean, about 20 minutes. Transfer to a rack to cool completely.
- Meanwhile, in a medium bowl, smash 1/4 cup/35 grams of the blueberries. Add the remaining whole blueberries and crystallized ginger and toss to combine. Whip the cream to medium-stiff peaks with the confectioners' sugar, if using.
- To serve, split the shortcakes in half and top the bottom half with whipped cream and berries. Replace the top.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 50 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 31 grams, Sodium 389 milligrams, Sugar 21 grams, TransFat 1 gram
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