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    You are in: Home / Recipes / Blueberry Blackberry Shortcakes Recipe
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    Blueberry Blackberry Shortcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    TexasKelly's Note:

    This is a GREAT summer dessert, from the July issue of Cooking Light magazine. I saw it on the cover and knew I had to make it. Blackberrys are kind of expensive here, so I just used blueberrys, and it was absolutely delicious. Also I didn't have buttermilk, so I made milk from dried milk, and to one cup of milk added 1 tbsp lemon juice, and it worked just fine.

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    1. 1
      Preheat oven to 400 degrees.
    2. 2
      To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
    3. 3
      Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
    4. 4
      Cut in chilled butter with a pstry blender or 2 knives until the mixture resembeles coarse meal.
    5. 5
      Add buttermilk, stir just until moist.
    6. 6
      Turn dough out onto a lightly floured surface; knead lightly 4 times.
    7. 7
      Pat dough to a 1/2 inch thickness; cut with a 3 inch biscuit cutter to form 8 dough rounds.
    8. 8
      Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
    9. 9
      Combine water and egg white, stirring with a whist; brush over dough rounds.
    10. 10
      Sprinkle evenly with 2 teaspoons sugar.
    11. 11
      Bake at 400 degrees for 13 minutes, or until golden.
    12. 12
      Remove from oven, and cool on a wire rack.
    13. 13
      To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice and cornstarch in a small saucepan.
    14. 14
      Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
    15. 15
      Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat.
    16. 16
      Cover and chill.
    17. 17
      Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
    18. 18
      Top each serving with 2 tbsp whipped cream and top half of shortcake.

    Ratings & Reviews:

    • on August 29, 2008


      These are soo good! I nice patritic treat perfect for those summer months. The shortcakes were a little flat and slightly bland, but when you add the filling and the topping, they are wonderful.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Blackberry Shortcakes

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 313.5
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.7 g
    Cholesterol 20.9 mg
    Sodium 301.2 mg
    Total Carbohydrate 57.2 g
    Dietary Fiber 4.1 g
    Sugars 27.8 g
    Protein 4.9 g

    The following items or measurements are not included:

    fat-free buttermilk

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