BLUEBERRY SHORTCAKE

BLUEBERRY SHORTCAKE

This recipe for blueberry shortcake is vanilla ice cream and homemade blueberry sauce sandwiched between lemon shortcake and finished off with whipped cream. This easy and elegant dessert is perfect for any occasion!

 Course Dessert

 Cuisine American

 Keyword blueberry shortcake

 Prep Time 20 minutes

 Cook Time 30 minutes

 Total Time 50 minutes

 Servings 6 servings

 Calories 697 kcal

 Author Dinner at the Zoo

Ingredients

·      3 cups of Blue Bunny® Homemade Vanilla ice cream

·      For the whipped cream:

·      1/2 cup heavy cream

·      2 tablespoons of sugar

·      For the shortcakes:

·      2 cups all purpose flour

·      1 tablespoon baking powder

·      4 tablespoon sugar

·      1/4 teaspoon salt

·      4 tablespoons cold unsalted butter , cut into cubes

·      3/4 cup heavy cream

·      2 egg , divided use

·      zest of 1 lemon

·      2 tablespoons coarse sugar (optional)

·      For the blueberry sauce:

·      3 cups fresh blueberries , divided use

·      1/3 cup sugar

·      1 teaspoon lemon juice

·      1 teaspoon cornstarch

·      Optional garnish: fresh mint sprigs , lemon slices

Instructions

1.    For the shortcakes:

2.    Preheat the oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulse for 5 seconds at a time until the mixture resembles coarse sand.

3.    Transfer the mixture to a large bowl. Add 1 egg, cream and lemon zest; mixing the until a dough is formed.

4.    Place the dough on a floured surface and form it into a ball. Flatten the dough until you end up with a disc that's approximately 1 inch tall.

5.    Cut the disc diagonally to form 6 triangles. Beat the second egg in a small bowl and brush the tops of the shortcakes with the egg. Sprinkle the coarse sugar evenly over the tops (this is optional but it looks really pretty!).

6.    Bake on a baking sheet lined with parchment paper for 15-18 minutes or until golden brown. Let cool for 5 minutes then remove the shortcakes from the baking sheet and cool on a wire rack. While the shortcakes are in the oven, prepare the blueberry sauce and whipped cream.

7.    For the blueberry sauce:

8.    Combine 2 cups of the blueberries, sugar and lemon juice in a pot. Place the pot over high heat, boil for 3-4 minutes or until blueberries have just started to break down. Mix together the cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the blueberries and boil for 1 additional minute until sauce thickens slightly. Remove from heat and stir in the remaining cup of blueberries; set aside to cool.

9.    For the whipped cream:

10. Place 1/2 cup heavy cream in the bowl of a mixer; beat with a whisk attachment until stiff peaks form; add 2 tablespoons of sugar and beat for an additional 30 seconds to combine.

11. To assemble:

12. Using a serrated knife, slice the shortcakes in half. Place 1/3 cup of blueberry sauce onto the bottom of each shortcake and top with 1/2 cup of ice cream. Add the top piece of the shortcake.

13. Place a dollop of whipped cream on top and serve, garnished with mint sprigs and lemon slices if desired.

Source https://www.dinneratthezoo.com

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