Blueberry Shortcakes (Print Version)
# Ingredients:
→ For the Blueberry Sauce
01 -
Pinch of ground cinnamon
02 -
2½ cups blueberries (fresh or thawed if frozen)
03 -
4 teaspoons cornstarch
04 -
⅓ cup granulated sugar
05 -
½ teaspoon vanilla extract
06 -
3 tablespoons water
→ For the Shortcakes
07 -
1 tablespoon sugar
08 -
2 teaspoons salt
09 -
¾ cup cold buttermilk
10 -
2¾ cups flour (all-purpose)
11 -
¾ cup blueberries (fresh or thawed if frozen)
12 -
½ teaspoon baking soda
13 -
2½ teaspoons baking powder
14 -
1 cup unsalted butter, chilled
15 -
1 large egg (to brush on top)
16 -
Whipped cream (to serve)
# Instructions:
01 -
Mix together water, cornstarch, vanilla, sugar, and cinnamon in a pan. Boil it, stir in blueberries, and cook until it thickens up. Let it cool fully.
02 -
Combine the dry ingredients and rub in the cold butter until it's crumbly. Pour in buttermilk and toss in blueberries. Mix until it's a rough dough.
03 -
Roll the dough into a square, cut it into four chunks. Stack, roll, and repeat two more times. Use a 2½-inch cutter to make rounds.
04 -
Pop the biscuits in the freezer for about 15 minutes. Brush with egg, bake them at 425°F for about 15 minutes, or until golden.
05 -
Cut the cooled biscuits in half, add a dollop of blueberry sauce and whipped cream, and enjoy right after.
# Notes:
01 -
Can swap out fresh or frozen blueberries
02 -
Tastes best fresh on the same day
03 -
You can make the sauce ahead of time