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Blueberry Shortcake

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.

8 ServingsPrep: 45 min. Bake: 10 min. + cooling

Ingredients

3/4 cup Domino® or C&H® Pure Cane Granulated Sugar
2 tablespoons lemon juice
4 cups fresh blueberries
SHORTCAKE:
2 cups all-purpose flour
3 to 4 tablespoons Domino® or C&H® Pure Cane Granulated Sugar, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup half-and-half cream or milk
Butter, softened
1 cup heavy whipping cream
Confectioners' sugar, optional

Directions

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.

2 of 2

Blueberry Shortcake (continued)

Directions (continued)

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 at 450° for 10-12 minutes
or until golden brown. 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. Sprinkle with confectioners' sugar if desired. Serve
immediately. Yield: 8 servings.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.