My family loves blueberries and we eat them year round if we can get access to them. This blueberry shortcake is an easy dessert and so good.
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter or 4 tablespoons, softened
3/4 cup milk
Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed. Cut out with biscuit cutter and bake on sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until tops are brown and done in middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
1/2 cup sugar
3 1/2 teaspoons cornstarch
1 cup water
2 cups blueberries
1 tablespoon lemon juice
4 tablespoons butter
Extra fresh blueberries
Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
To serve: Split one of the shorcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top. Enjoy!
Note: This sauce is great for ice cream or any kind of cake.
If you like this recipe, you might also like my recipe for Blueberry Dump Cake.
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