By Michelle Alfaro
So, I have no idea if this recipe is exactly shortcake, but if you told someone you were serving them Blueberry Shortcake, there’s no WAY they would call you out on it. Their mouth would be too full of it’s amazing deliciousness. This is one of those magical recipes that could be used either for breakfast, or dessert. We love those! These little cakes of heaven are ridiculously easy to make, and if you ever have an abundance of blueberries (or strawberries, or peaches) around like I did, these should be on the tippy top of your list.
For the Blueberries:
12 oz fresh blueberries
2 tbs sugar, depending on tartness of berries
½ tsp vanilla
In a saucepan, stir together blueberries, sugar, and vanilla. Heat mixture on low, stirring occasionally under sugar dissolves and blueberries release juices, leaving some blueberries still whole. Set aside and allow to cool.
For the Shortcakes:
1 ¾ c all purpose flour
½ tsp salt
1 scant Tbs baking soda
¼ c sugar
1 c. heavy cream
Sift together dry ingredients. Add heavy cream and stir to incorporate. Turn mixture out onto surface and using hands, press dough into a rectangle about 1” thick. Cut into wedges, then transfer to parchment or silicone lined baking sheet.
Just be aware that these babies are going to GROW in the oven. Even though they may look small now, make sure to give them some space. Brush tops with additional cream and sprinkle with sugar. Bake at 375 degrees for 15 – 20 minutes, or bottom and edges are golden.
Allow shorkcakes to cool until warm, but no longer hot. Top with blueberries and whipped cream. Delicious!