Blueberry Blackberry Shortcakes

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 18
• Serves: 8

ingredients

• Shortcakes

• 473.18 ml flour
• 59.14 ml sugar
• 14.79 ml grated fresh lemon rind
• 9.85 ml baking powder
• 2.46 ml baking soda
• 1.23 ml salt
• 59.14 ml chilled butter, cut into small peices
• 118.29 ml fat-free buttermilk
• cooking spray
• 4.92 ml water
• 1 large egg white, lightly beaten
• 9.85 ml sugar

• Filling

• 709.77 ml fresh wild blueberries, divided
• 118.29 ml sugar
• 29.58 ml lemon juice
• 9.85 ml cornstarch
• 473.18 ml fresh blackberries
• 236.59 ml whipped topping

directions

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

Reviews

[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.