Blueberry Lemon Shortcake
Welcome, dear readers! Today, we're journeying into the world of scrumptious desserts that will tickle your tastebuds with their delightful flavors. Imagine biting into a warm, crumbly biscuit, only to be met with a burst of tart and sweet notes from a fruity compote, and then, a dollop of creamy richness. If that sounds like your idea of heaven, then stick around, because we've got something special in store for you.
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An image of the Blueberry Lemon Shortcake recipe generated by AI
About this recipe:
This dessert is a delightful fusion of textures and flavors, a treat that's sure to impress at any gathering. We start with a simple, buttery biscuit that's golden on the outside, and soft and fluffy on the inside. But, instead of the classic strawberry filling, we’re giving it a twist with a vibrant, tangy-sweet compote made from fresh blueberries, enhanced with the brightness of lemon.
The homemade whipped cream, lusciously rich and mildly sweet, complements the tartness of the blueberries beautifully, creating a well-rounded flavor profile. This dessert is perfect for those who love fruit-based treats but are looking for something a little different. Not to mention, it's a great way to make use of the summer's bounty of fresh blueberries.
This recipe is quite straightforward, even for those who might not consider themselves bakers. It's all about assembling simple components to create a masterpiece that’s greater than the sum of its parts. So, why not give it a try? This might just become your new favorite dessert!
Blueberry Lemon Shortcake
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
For the Shortcakes:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup whole milk
1 teaspoon vanilla extract
For the Blueberry Compote:
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Zest of one lemon
For the Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 425°F (220°C).
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk and vanilla extract. Stir until just combined. Do not overmix.
Drop 1/4 cup portions of the dough onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the shortcakes are golden brown.
While the shortcakes are baking, make the blueberry compote. In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the blueberries have burst and the compote has thickened slightly. Remove from heat and set aside.
To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.
Once the shortcakes have cooled slightly, slice them in half. Spoon some of the blueberry compote onto the bottom half of each shortcake, followed by a dollop of whipped cream. Place the other half of the shortcake on top, and serve.
Nutritional Information per Serving:
Calories: 397
Total Fat: 21.7g
Saturated Fat: 13.3g
Cholesterol: 66mg
Sodium: 219mg
Total Carbohydrate: 46.9g
Dietary Fiber: 1.6g
Sugars: 20.7g
Protein: 4.8g
Vitamin D: 12%
Calcium: 14%
Iron: 11%
Potassium: 5%
Additional Information:
Cuisine: American
Course: Dessert
Skill Level: Intermediate
Method: Baking
Please note that all nutritional information is estimated and will vary based on the exact ingredients used. Always consult with a healthcare provider for dietary guidance.
