This is a GREAT summer dessert, from the July issue of Cooking Light magazine. I saw it on the cover and knew I had to make it. Blackberrys are kind of expensive here, so I just used blueberrys, and it was absolutely delicious. Also I didn't have buttermilk, so I made milk from dried milk, and to one cup of milk added 1 tbsp lemon juice, and it worked just fine.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Blueberry Blackberry Shortcakes. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Blueberry Blackberry Shortcakes in your home. Then, follow these steps below to serve Blueberry Blackberry Shortcakes for your family or friends.
2 fresh lemon rind
1/2 baking powder
1/4 baking soda
1/2, NA, 1 butter
1 fat-free buttermilk
2 lemon juice
2 fresh blackberries
If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Blueberry Blackberry Shortcakes in your home by yourself.
Preheat oven to 400 degrees.
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (through salt in a large bowl, stirring with a whisk.
Cut in chilled butter with a pstry blender or 2 knives until the mixture resembeles coarse meal.
Add buttermilk, stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Pat dough to a 1/2 inch thickness; cut with a 3 inch biscuit cutter to form 8 dough rounds., Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
Combine water and egg white, stirring with a whist; brush over dough rounds.
Sprinkle evenly with 2 teaspoons sugar.
Bake at 400 degrees for 13 minutes, or until golden.
Remove from oven, and cool on a wire rack.
To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice and cornstarch in a small saucepan.
Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat., Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
Top each serving with 2 tbsp whipped cream and top half of shortcake.
So that brings us to the end of this special Blueberry Blackberry Shortcakes recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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