Try This Recipe at Home : Blueberry Shortcake

When the summer season come, I discover it almost impossibly tough to withstand buying fresh blueberries by the double basketful. Thank goodness they're such great brain food! (These days my brain requires all the help it can get.) My twelve years of age nephew is in town which is ideal excuse to make shortcake of any variety.

Unlike with strawberries, where all you need to do is cut them and sprinkle them with sugar, to obtain the blueberries juicy enough for shortcake it works well to prepare them, just a little, with sugar. By doing this more juices are released. This recipe makes a lot of blueberry topping. If you discover you have remaining, it's terrific over ice cream, or better yet, pancakes.

Blueberry Shortcake Recipe

Ingredients

Berries

• 5 cups blueberries, fresh or frozen
• 3/4 cup sugar
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 pinch cinnamon

Biscuits

• 2 cups all function flour
• Pinch cinnamon
• Pinch ground nutmeg
• 2 Tbsp white granulated sugar
• 1 Tbsp baking powder
• 1/2 teaspoon salt
• 8 Tbsp (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
• 7/8 cup (1 cup minus 2 Tbsp) heavy whipping cream
• 1 large egg *.
• 1 tsp vanilla extract.
• Heavy cream for whipping.

* The egg is optional. Including the egg will lead to a less crumbly shortcake biscuit, however in either case, with or without egg, is good.

Method.

Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan. Heat up until the sugar has actually melted and the mix is just barely pertaining to a simmer. Used a potato masher to mash up the berries a bit, to launch the juices. Remove from heat and let concern room temperature.

Preheat the oven to 425 ° F. In a large bowl stir together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Include the small cubes of butter, and utilize your fingers to rub the butter into the dry ingredients till the mix looks like a coarse meal, with pea-sized pieces of butter still intact.

In a small bowl mix the egg, whipping cream, and vanilla extract. Type a well in the center of the dry ingredients and pour the wet mixture into it. Stir with a fork simply up until the dough barely comes together. Do not over mix or your biscuits will be tough.

Turn the dough out onto a clean, lightly floured surface. Kind the dough into a large pancake shape, about 3/4 to 1-inch thick. Using a pastry round (or the gently floured ridges of drinking glasses) cut into biscuit forms and location 1 1/2- inches apart on a baking sheet lined with parchment paper or silpat. You can likewise cut the biscuits into squares if that's much easier. The the dough is too soft to deal with, put it in the fridge to chill for about 15 minutes first.

Put the biscuits in the oven for 12-15 minutes, or until they have actually increased and are gently browned. Remove from the oven and let cool on a baking rack.
Serve the berries spooned over biscuits that have been broken open, and leading with whipped cream.

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