Double Blueberry Shortcakes

 

In the following recipe for Double Blueberry Shortcakes, the berries are baked right into the batter. Be sure to wash the blueberries beofre using.

1/2 cup water
1/3 cup plus 1 tablespoon sugar
4 teaspoons cornstarch
1 teaspoon vanilla extract
pinch salt
pinch ground cinnamon
2 1/2 cups fresh blueberries
6 Blueberry Biscuits (recipe follows)>
1/2 cup heavy cream

For blueberry sauce: In a medium saucepan combine 1/2 cup water, 1/3 cup of the sugar; the cornstarch, 1/2 teaspoon of the vanilla extract, the salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer.

Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold, about 1 hour. Make Blueberry Biscuits.

To serve: In a small deep bowl beat the heavy cream, the remaining 1 tablespoon sugar and remaining 1/2 teaspoon vanilla extract until still peaks form; set aside.

Cut 6 Blueberry Biscuits horizontally in half. On 6 serving plates place the bottom halves of the biscuits; top each with rounded 1/3 cup blueberry sauce and 2 1/2 tablespoons whipped cream. Cover with muffin tops. Serves 6.

For Blueberry Biscuits: Preheat oven to 450 degrees. In a medium bowl, combine 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1 teaspoon salt. Using a pastry blender or two knives, but 1/3 cup butter into flour mixture until butter resembles small peas. Stir in 3/4 cup milk, just until blended. Add 1/2 cup fresh "hard" blueberries, stirring until just combined. On a lightly floured work surface, pat or roll dough to a 1/2-inch thickness. Using a 2 1/2-inch round biscuit cutter, cut out biscuits, repatting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.

Copyright 1996, The Associated Press