1/1 Photo of Gingered Blueberry Shortcake
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.
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Units: US | Metric
- 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
- 1Preheat oven to 400°.
- 2Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
- 3Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
- 4Finely 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.
- 5Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
- 6Combine 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.
- 7Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
- 8Split 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.
- 9TO 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.
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Nutritional Facts for Gingered Blueberry Shortcake
Serving Size: 1 (172 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 333.5
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 9.2 g
- Cholesterol 45.1 mg
- Sodium 343.4 mg
- Total Carbohydrate 45.6 g
- Dietary Fiber 2.5 g
- Sugars 17.7 g
- Protein 5.3 g
The following items or measurements are not included: