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