FRESH BLUEBERRY SHORTCAKES
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 506 calories, Fat 23g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.
BLUEBERRY LEMON SHORTCAKE
I created this dessert for a company bake off, and it won first place! Light, tangy and not too sweet, this dessert is quick and easy to make. The blueberry sauce and lemon curd can be prepared ahead of time and kept in the refrigerator for up to two weeks. Top with whipped cream and fresh blueberries.
Provided by queso144
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 23
Steps:
- Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.
- Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.
- Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.
- Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.
- Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.
- Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.
- Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 59.3 g, Cholesterol 123.9 mg, Fat 20.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10 g, Sodium 158.7 mg, Sugar 42.3 g
BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS
I used fresh lemon thyme from my garden in place of regular thyme in these short cake biscuits. I still used the fresh lemon peel and they were wonderful!
Provided by KathyP53
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. Can be made 3 days ahead, Cover and chill. Bring to room temperature before serving.
- Biscuits: Position rack in center of oven and preheat to 425 degrees.
- Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper.
- Mix buttermilk, lemon peel, and thyme in a small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky).
- Transfer dough to lightly floured work surface. Knead gently just until dough comes together 4-5 turns (do not overwork dough or shortcakes will be tough).
- Pat dough out to 3/4" thick round. Using 3" cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4" thickness. Cut out additional rounds, for 6 rounds total. Transfer rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
- Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
- Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit top.
- Place scoop of vanilla ice cream or dollop of whippped cream alongside each and serve.
Nutrition Facts : Calories 446.6, Fat 12.6, SaturatedFat 7.6, Cholesterol 31.8, Sodium 438.1, Carbohydrate 78.9, Fiber 3.7, Sugar 38.1, Protein 6.7
STRAWBERRY, MINT AND THYME SHORTCAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt in the food processor, about 5 seconds. Add the cold butter cubes. Using on/off turns, process until the mixture resembles coarse meal.
- In a liquid measure, combine the heavy cream and orange zest. Add the heavy cream-orange mixture to the dry ingredients in the processor and pulse just until moist clumps form. Gather the dough into a ball (with floured hands if the dough is sticky). Gently knead 5 turns on a floured surface. Roll out the dough on a floured surface to 3/4 inch-thick. Using a 3-inch diameter biscuit cutter, cut out 3 rounds.
- Gather the dough scraps and reroll as needed to make 3 more 3-inch rounds.
- Arrange the rounds on the prepared sheet. Brush with 2 tablespoons cream and sprinkle with 1 tablespoon sugar. Bake the biscuits until pale golden and a tester inserted into the center comes out clean, 20 to 25 minutes. Cool 15 minutes. (Biscuits can be made 2 hours ahead.)
- For the berries and cream: Combine the sliced strawberries, sugar, mint, thyme and orange zest in a medium bowl. Stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
- For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a food processor or a large bowl and whisk until soft peaks form.
- For assembly: Cut the biscuits in half horizontally. Place 1 biscuit bottom in each of 6 bowls. Top each with 1 cup berry mixture, 3 heaping tablespoons whipped cream and then cover with the top portion of the biscuit. Add another dollop of whipped cream, if desired. Go for it!
LEMON AND BLUEBERRY SHORTCAKES
This is all from scratch for those times when you feel like only the very best will do. >The first 3 ingredients are the curd >The next nine are for the biscuits >The rest are the sauce Broken down like that it's not as daunting as it looks It's impossible to use the Zaar time slots for this as it's all in sections. The curd can be made the day before (in fact I recomend it). The biscuit dough is really fast useing the processor and only take 15 mins to bake and making the sauce is easy peasy and not heavily time consuming either. So ignore what it says for time and read the recipe and you'll see what I mean. *wink*
Provided by Annacia
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For Curd:.
- Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.).
- For Biscuits:.
- Preheat oven to 400°F Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk. Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.).
- For Sauce:.
- Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.
Nutrition Facts : Calories 590.4, Fat 32.5, SaturatedFat 19.2, Cholesterol 234, Sodium 368.9, Carbohydrate 72.6, Fiber 4, Sugar 38.5, Protein 6.9
LEMON BLUEBERRY BISCUITS
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown., In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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