Move over strawberries! Plump, juicyblueberries take center stage in this simple shortcake dessert.
Recipe: Blueberry Shortcakes
2 cups all-purpose flour2 tablespoons granulated sugar1 tablespoon baking powder1/2 teaspoon salt1 1/4 cups heavy (whipping) cream1 tablespoon melted butter (optional)2 to 3 cups fresh blueberries1/3 cup blueberry or other fruit jelly3/4 cup sweetened whipped cream or whippedtopping
Preheat oven to 400°F (205°C).Spray a 9-inch square baking pan with nonfat cooking spray; setaside.
In a medium-sized bowl, combine flour,sugar, baking powder and salt. Stir in cream to form a dough.
Pat dough evenly on the bottom of theprepared pan.
Bake until the top is golden brown, about18 minutes.
If desired, brush the top with butterafter 15 minutes.
Cool shortcake slightly.
Cut in six rectangles. Cut each one diagonallyin half.
In a microwaveable bowl, combine blueberriesand jelly.
Microwave on HIGH just until jelly melts,about 45 seconds.
To serve: Place one triangle on each dessertplate. Top triangles with two-thirds of the blueberries and thewhipped cream, dividing equally. Prop remaining triangles ontop. Add the remaining whipped cream and berries.
Makes 6 servings.
Recipe and photograph are courtesy of theUS Highbush Blueberry Council. Used with permission.
Simple Cooking with Mary Strawberry – Blueberry ShortcakeIf the Blueberry Shortcakes recipe was useful and interesting, you can share it with your friends or leave a comment.