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    You are in: Home / Recipes / Gingered Blueberry Shortcake Recipe
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    Gingered Blueberry Shortcake

    Gingered Blueberry Shortcake. Photo by appleydapply

    1/1 Photo of Gingered Blueberry Shortcake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    appleydapply's Note:

    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


    1. 1
      Preheat oven to 400°.
    2. 2
      Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
    3. 3
      Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
    4. 4
      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.
    5. 5
      Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:

    • on July 11, 2009


      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!

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


    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:

    crystallized ginger

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