Recipe: Fresh Blueberry Shortcakes
Description: 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.
Ingredients: [{"text": "3/4 cup sugar"}, {"text": "2 tablespoons lemon juice"}, {"text": "4 cups fresh blueberries"}, {"text": "SHORTCAKE:"}, {"text": "2 cups all-purpose flour"}, {"text": "3 to 4 tablespoons sugar, divided"}, {"text": "2-1/2 teaspoons baking powder"}, {"text": "1/4 teaspoon salt"}, {"text": "6 tablespoons cold butter"}, {"text": "2/3 cup half-and-half cream or milk"}, {"text": "Butter, softened"}, {"text": "1 cup heavy whipping cream"}, {"text": "Confectioners' sugar, optional"}]
Instructions: Preheat oven to 450&deg;. 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.
