Prep 30 mins
Cook 25 mins
I am always looking for ways to use blueberries when they're in season, and this one is a special summer treat! It's old-fashioned comfort food, with the candied ginger adding a sophisticated twist. My family was shocked at how good it was with so little sugar and fat (recipe from Cooking Light). NOTE: I have found candied ginger near the packaged nuts & dried fruits; just ask your grocer if you can't find it. I know they have it at Trader Joes and Whole Foods.
- 4 cups fresh blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons chilled butter, cut into small pieces
- 3 tablespoons minced crystallized ginger
- 3⁄4 cup 2% low-fat milk
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1⁄2 cup heavy whipping cream
- 3 tablespoons powdered sugar
- Preheat oven to 400°.
- Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
- Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief. Add the ginger with the butter to processor; pulse until mixture resembles coarse meal. Add milk, and pulse 3 or so times, just until combined. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
- Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
- Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar. Bake at 400° for 18-20 minutes or until golden brown. Cool on a wire rack.
- Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
- Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half. Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
- TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.
The ginger in the shortcake is brilliant! And I made this by hand and had no problems. I think this will be super with peaches as well--and peach season is just starting here. Thanks for a great twist on the classic!