Recipe by TexasKelly
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.
Top Review by kristinlwilliams
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.
- 2 cups flour
- 1⁄4 cup sugar
- 1 tablespoon grated fresh lemon rind
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup chilled butter, cut into small peices
- 1⁄2 cup fat-free buttermilk
- cooking spray
- 1 teaspoon water
- 1 large egg white, lightly beaten
- 2 teaspoons sugar
- 3 cups fresh wild blueberries, divided
- 1⁄2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 cups fresh blackberries
- 1 cup whipped topping
Directions See How It's Made
- Preheat oven to 400 degrees.
- To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
- Cut in chilled butter with a pstry blender or 2 knives until the mixture resembeles coarse meal.
- Add buttermilk, stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Pat dough to a 1/2 inch thickness; cut with a 3 inch biscuit cutter to form 8 dough rounds.
- Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
- Combine water and egg white, stirring with a whist; brush over dough rounds.
- Sprinkle evenly with 2 teaspoons sugar.
- Bake at 400 degrees for 13 minutes, or until golden.
- Remove from oven, and cool on a wire rack.
- To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice and cornstarch in a small saucepan.
- Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
- Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat.
- Cover and chill.
- Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
- Top each serving with 2 tbsp whipped cream and top half of shortcake.