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Categories:
blueberries blueberries lemon juice sugar all-purpose cornmeal sugar salt baking powder butter shortening cream whipped cream lemons heavy cream sugar
Viewed: 37 - Published at: 3 years agoIngredients
- FOR THE BLUEBERRIES:
- 1 pint Fresh Blueberries
- 2 teaspoons Lemon Juice
- 1/2 cups Sugar
- FOR THE SHORTCAKES:
- 1-1/2 cup All-purpose Flour
- 1/2 cups Finely Ground Cornmeal
- 2 Tablespoons Sugar
- 1/2 teaspoons Salt
- 1 Tablespoon Baking Powder
- 4 Tablespoons Cold Unsalted Butter
- 2 Tablespoons Shortening (or Butter If You Prefer)
- 3/4 cups Half-and-Half Or Light Cream
- FOR THE WHIPPED CREAM:
- 1 whole Lemons (grated Zest)
- 1 cup Heavy Cream
- 2 Tablespoons Sugar
Method
- For the blueberries:
- 1. Rinse the blueberries the dump them in a medium bowl.
- 2. Sprinkle blueberries with lemon juice, then toss lightly to coat.
- 3. Sprinkle sugar over blueberries, then use the measuring cup to toss them and gently smash them down to squash some of them and release the juices.
- 4. Let blueberries sit in the refrigerator to macerate for half an hour while you make the shortcakes.
- For the shortcakes:
- 1. Preheat oven to 450°F.
- 2. Whisk together flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
- 3. Cut in butter and shortening until mixture resembles coarse crumbs.
- 4. Stir in half-and-half or cream until completely moistened.
- 5. Shape dough into 8 discs with your hands and place on a parchment-lined cookie sheet. The dough should be similar to cookie dough, but if it's too sticky, add a little more cornmeal.
- 6. Bake at 450°F for 10-15 minutes or until golden brown. Then remove them from the oven and let them cool.
- 7. When shortcakes are cooled, top with macerated blueberries and a big dollop of lemon whipped cream.
- For the lemon cream:
- 1. Place the zest, cream, and sugar in a blender or food processor (I use a Magic Bullet).
- 2. Blend until the cream is whipped and fluffy.
